Wendy’s Spicy Stew Keep this recipe.

Ingredients

2 pounds of fresh minced beef

1 container of tomato juice

1 can of tomato purée, 29 ounces

1 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 celery

1/4 cup of chopped green pepper

Use 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 powder

1 teaspoon of salt 1/2 teaspoon of ground black pepper

1/2 teaspoon of dried oregano

1/2 teaspoon of sugar

1/8 of a teaspoon of cayenne pepper

Preparation

In 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.