🍲 Wendy’s Chili

Ingredients

• 2 pounds fresh ground beef
• 1 quart (4 cups) 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 ½ cups)
• ½ cup diced celery
• ¼ cup diced green bell pepper
• ¼ cup chili powder (reduce for milder flavor)
• 1 teaspoon ground cumin (use more for bolder taste)
• 1 ½ teaspoons garlic powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon sugar
• ⅛ teaspoon cayenne pepper

Instructions

1. Brown the Beef
   In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Break it up with a spoon as it cooks. Drain off excess fat.
2. Add Vegetables
   Stir in the chopped onion, celery, and green bell pepper. Cook for about 5 minutes, until the vegetables start to soften.
3. Add Liquids and Seasonings
   Pour in the tomato juice and tomato purée. Add chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne. Stir well to combine.
4. Add the Beans
   Stir in both cans of drained beans (red kidney and pinto).
5. Simmer
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 1 to 1½ hours, stirring occasionally. This helps the flavors meld and the chili thicken.
6. Adjust Seasoning
   Taste before serving. Adjust salt, chili powder, or cumin if desired.

Serving Suggestions

• Top with shredded cheddar, chopped onions, or a dollop of sour cream.
• Serve with keto cornbread, low-carb crackers, or over cauliflower rice if you’re keeping carbs low.