Wendy’s Chili with Ground Beef and Two Kinds of Beans
Ground beef, kidney and pinto beans, vegetables, and warm spices make a hearty chili with stovetop and slow cooker options.
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Ingredients
- 2 pounds ground beef fresh
- 1 quart tomato juice
- 29 oz tomato purée
- 15 oz red kidney beans drained
- 15 oz pinto beans drained
- 1 1/2 cups onion chopped; from a medium-large onion
- 1/2 cup celery diced
- 1/4 cup green bell pepper diced
- 1/4 cup chili powder reduce the amount for a milder batch
- 1 tsp ground cumin increase the amount for a more pronounced cumin flavor
- 1 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp sugar
- 1/8 tsp cayenne pepper
Instructions
- Place the ground beef in a large skillet over medium-high heat. Cook until browned and 160°F, breaking the meat into small crumbles along the way. Pour off the excess fat.
- Move the browned beef into a 6-quart pot or slow cooker. Add the tomato juice, tomato purée, drained kidney beans, drained pinto beans, onion, celery, green bell pepper, chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne. Stir until everything is evenly mixed.
- For the stovetop method, put the lid on the pot and maintain a simmer over low to medium-low heat for 1 to 1 1/2 hours, stirring every 15 minutes. For the slow cooker method, cook on low for 3 to 4 hours and stir occasionally.
- Sample the chili and adjust the seasoning if needed. Ladle it into bowls while hot, with optional shredded cheese, sour cream, chopped green onions, or tortilla chips.
Notes
The listed cook time is 90 minutes; the stovetop method takes 1 to 1 1/2 hours, while the slow cooker method takes 3 to 4 hours on low.
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