Description
This hearty, flavorful chili is packed with ground beef, beans, and spices, making it a perfect comfort food for cooler weather. Inspired by the famous Wendy’s chili, it’s easy to make and perfect for feeding a crowd.
Ingredients
Scale
- 2 pounds fresh ground beef
- 1 quart tomato juice
- 1 (29-ounce) can tomato purée
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can pinto beans, drained
- 1 medium-large onion, chopped (about 1 1/2 cups)
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 cup chili powder (use less for milder chili)
- 1 teaspoon ground cumin (use more for real flavor)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
Instructions
-
Brown the Beef:
In a large skillet, brown the ground beef. Drain off the fat. -
Combine Ingredients:
Put the browned beef and the remaining ingredients into a 6-quart pot. Stir to combine. -
Simmer the Chili:
Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
Alternatively, cook in a slow cooker on low for 3 to 4 hours. -
Serve:
Once the chili has thickened and the flavors have melded together, serve hot. Enjoy with crackers, cheese, or sour cream, if desired
Notes
- For a spicier kick, increase the amount of cayenne pepper or add diced jalapeños.
- This chili stores well and can be kept in the fridge for 3-4 days or frozen for longer storage.
Nutrition
- Serving Size: 1 bowl
- Calories: 350kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 60mg