Wendy’s Chili Beans (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 cups medium-large chopped onions
02 -
1/4 cup green bell pepper, diced
03 -
15 ounces pinto beans (drained)
04 -
29 ounces tomato purée
05 -
15 ounces red kidney beans (drained)
06 -
1 quart juice from tomatoes
07 -
1/2 cup celery, chopped small
08 -
2 pounds ground beef (fresh)
→ Seasonings
09 -
1 teaspoon cumin (ground)
10 -
1/4 cup of chili powder
11 -
1/2 teaspoon oregano (dried)
12 -
1 teaspoon salt
13 -
1/2 teaspoon black pepper (ground)
14 -
1 1/2 teaspoons garlic powder
15 -
1/8 teaspoon cayenne for a kick
16 -
1/2 teaspoon sugar to balance flavors
# Instructions:
01 -
Use a big skillet to cook the beef till it's brown, then drain the grease.
02 -
Add the cooked beef plus all the other ingredients into a 6-quart pot.
03 -
Put the lid on and let it cook on low heat for about 1 to 1 1/2 hours, stirring every so often.
04 -
You can also make this in a slow cooker. Keep it on low for 3-4 hours.
# Notes:
01 -
Adjust the chili and cayenne levels to make it spicier or milder.
02 -
This is perfect for meal prep and reheats really well.
03 -
Top it off with sour cream, shredded cheese, or fresh green onions for extra flavor.