Chili con Carne


Confession: I love Wendy’s chili. It’s one of the things I missed after cutting out fast food. So I started digging through copy cat recipes online. I’ve been making it so long, I don’t remember the original recipe author. I might have even tweaked it repeatedly over the years. But this is the one in my current recipe book, and I must say, it tastes just like the real deal! It’s great on its own or topped with cheese and sour cream, it makes excellent chili dogs, and it freezes really well for meal planning purposes.

Chili con Carne

1 pound fresh ground beef
16 oz tomato juice
14.5 oz can tomato puree
7 oz red beans, drained
7 oz pinto beans, drained
¾ cup chopped white onion
1/4 cup celery, diced
1/4 cup green pepper, diced
2 TBSP chili powder
1/2 teaspoon cumin
3/4 teaspoon garlic powder
1/4 teaspoon oregano
Salt and pepper to taste

In a large pot, brown the ground beef; drain. Return the drained beef to the pot and add all remaining ingredients. Cover the pot; let it simmer for 90 minutes, stirring every 15 minutes.

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