My Friend Wendy’s Chili. Boxed In On The Stereo.

It’s chilly outside today.

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.

Wendy’s Chili

Ingredients:

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

Directions:

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.