I’m titling this recipe ‘My Friend Wendy’s Chili’ so as not to confuse it with the popular US fast food restaurant Wendy’s, which also offers chili.
I have no idea what the restaurant chili is like, but I do know that my friend Wendy’s chili is one of the best versions I have ever had. The tomato base is deliciously thick and full of beef, beans and vegetables all flavored with a perfect blend of spices.
2 pounds ground beef
32 ounces 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 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
Tortilla chips and your favorite toppings to serve
1. In a large Dutch oven, brown the ground beef. Drain off the fat.
2. Add the remaining ingredients and bring to a boil. Reduce heat, cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. (The chili can also be cooked in a slow cooker on low for 3 to 4 hours).
Boxed In (aka London’s Oli Bayston) just released his debut single “All My Love Is Gone” last month. It is perfect Friday music. Frantic, retro, dance synth goodness.