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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Wendy's Chili Recipe

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This recipe for Wendy's Chili, by , is from Moss Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joan Moss


2 lbs ground beef
1 quart (29 oz.) tomato juice
1 can (15oz) tomato puree'
1 can (15 oz) Red Kidney beans, drained
1 can (15 oz) can Pinto beans
Large onion chopped about 2 cups
cup diced celery
cup diced green pepper
cup chili powder (use less for milder chili)
1 tsp ground cumin (use more for a real flavor)
1 tsp garlic powder
1 tsp salt
tsp. pepper
tsp dried oregano
tsp sugar AND ⅛ tsp. cayenne pepper

In large skillet, brown ground beef
Drain off the fat
Put the beef and remaining ingredients in a 6 quart pot.
Cover the pot and let the chili simmer for 1 1/12 hours stirring every 15 minutes.

Personal Notes:
Personal Notes:
I have not made this in year's..but at the time, I did, it did taste just like the Wendy's Chili they used to make in the 90's




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