Wendy’s Chili

My daughter loves Wendy’s chili, so I thought I would give this a try. I had tried two other chili recipes before finding this one and they were okay.
But this- this recipe, I’ve made it 3 times already and it is just so delicious and comforting and SO much better than the one that I have made in the past. .
If you want it to taste like Wendy’s :
follow this recipe exactly as instructed. No changes. Results are in from the family. Drum roll please ????
My sister said it is even BETTER than Wendy’s! Boom!? Bro-in-law said delicious and not too hot… just right. Other bro said he wants to take the left overs home! Needless to say, this recipe was a big hit in our house.

Ingredients :

• 2 pounds freshly ground beef
• 4 cups (1 quart) 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 onion, chopped (about 1 1/2 cups)
• 1/2 cup celery, diced
• 1/4 cup green bell pepper, diced
• 1/4 cup chili powder (you may want to use less)
• 1 teaspoon cumin (if you like real flavor, add more)
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/8 teaspoon cayenne pepper

Directions :

1. In a frying pan, brown the ground beef, and then drain off the fat.
2. Put the beef and the remaining ingredients into a 6-quart pot.
3. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
4. You can also put this in the crock pot on low for 3 to 4 hours while the chili simmers.