Ingredients2 pounds of fresh minced beef1 container of tomato juice1 can of tomato purée, 29 ounces1 can of red kidney beans, 15 ounces, with the liquid removed.1 can of pinto beans, 15 ounces, without liquid.1 medium to large onion, diced (approximately 1 1/2 cups)1/2 cup of chopped celery1/4 cup of chopped green pepperUse a smaller amount of chili powder for a less spicy chili, about 1/4 cup.1 teaspoon of ground cumin (add more for stronger flavor).1 and a half teaspoons of garlic powder1 teaspoon of salt 1/2 teaspoon of ground black pepper1/2 teaspoon of dried oregano1/2 teaspoon of sugar1/8 of a teaspoon of cayenne pepperPreparationIn a big frying pan, cook the ground beef until it turns brown. Remove the grease. Place the meat and the rest of the ingredients in a large pot that can hold 6 quarts. Put a lid on the pot and let the chili cook on low heat for 1 to 1 1/2 hours, stirring every 15 minutes. You can also prepare this dish in a slow cooker on low heat for 3 to 4 hours.
Wendy’s Spicy Stew Keep this recipe.
