This recipe recreates the classic Wendy’s chili, a hearty and flavorful dish. Adjust the amount of chili powder and cayenne pepper to your preferred spice level.

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Ingredients:
Ingredient Quantity
Ground beef 2 pounds
Tomato juice 1 quart
Tomato purée 1 (29-ounce) can
Red kidney beans 1 (15-ounce) can, drained
Pinto beans 1 (15-ounce) can, drained
Onion 1 medium-large, chopped
Celery 1/2 cup, diced
Green bell pepper 1/4 cup, diced
Chili powder 1/4 cup (adjust to desired spice)
Ground cumin 1 teaspoon
Garlic powder 1 1/2 teaspoons
Salt 1 teaspoon
Ground black pepper 1/2 teaspoon
Dried oregano 1/2 teaspoon
Sugar 1/2 teaspoon
Cayenne pepper 1/8 teaspoon (adjust to desired spice)
Instructions:
Brown the ground beef in a large skillet. Drain off the fat.
Transfer the browned beef to a 6-quart pot.
Add the tomato juice, tomato purée, red kidney beans, pinto beans, onion, celery, green bell pepper, chili powder, ground cumin, garlic powder, salt, ground black pepper, dried oregano, sugar, and cayenne pepper to the pot.
Cover the pot and simmer for 1-1 1/2 hours, stirring every 15 minutes.
Alternatively, cook in a slow cooker on low for 3-4 hours.