>>source: Paul downloaded this off Facebook
>>title: Wendy's Chili
>>tags: Paul's
>>photo: wendys_chili.png
>>course: Main
>>note: Save this recipe for a crisp fall day <3<p>You can also cook this in a slow cooker on low for 3 to 4 hours.
In a #large skillet{}, brown the @ground beef{2 pounds}.  Drain off the fat. 
>>note: Rest: @tomato juice{1 quart}, @tomato purée{1 (29-ounce) can}, @red kidney beans, drained{1 (15-ounce) can}, @pinto beans, drained,{1 (15-oz) can}, @onion, chopped{1 medium, about 1 1/2 cups},@diced celery{1/2 cup}, @diced green bell pepper{1/4 cup}, @chili powder{1/4 cup, use less for milder chili}, @ground cumin{1 teaspoon, use more for real flavor}, @garlic powder {11/2 teaspoons}, @salt{1 teaspoon}, @ground black pepper{1/2 teaspoon}, @dried oregano{1/2 teaspoon}, @sugar{1/2 teaspoon}, @cayenne pepper{1/8 teaspoon}
Put the beef and the remaining ingredients in a #6-quart pot{}.
Cover the pot and let the chili simmer for 1 to 11/2 hours, stirring every 15 minutes.