I stole this recipe for Drive-Thru Chili from a cookbook called Taste of Home: Copycat Favorites who stole it from Marge Zoerner from Pleasant Prairie, WI who stole it from Wendy’s Classic Chili. This chili is so yummy and easy to make. Ground beef is cooked until brown then onion and celery are added and cooked until tender. Next chili powder, cumin, pepper, green chiles and garlic are added with tomato juice and canned diced tomatoes. After cooking for twenty minutes, then kidney and pinto beans are added before cooking an additional twenty minutes. Toppings like shredded cheese, onions or sour cream can be served with this chili. This chili would be perfect for a game day and can be prepared early left to simmer until later in the day. When everyone tastes this chili they wonder what the secret ingredient is.

The ingredients for this recipe are: 2 ½ lbs ground beef, 2 cups onion, 1 cup celery, 3 tbsp chili powder, 1 tbsp ground cumin, 1 tsp pepper, 1 can (4 oz) chopped green chilies, 1 garlic clove, 1 can (46 oz) tomato juice, 4 cups V8 juice, 1 can (28 oz) diced tomatoes, 2 cans (16 oz) kidney beans and 2 cans (16 oz) pink beans or pinto beans

In a large Dutch oven, cook beef over medium heat until no longer pink; drain. Continue to cook until beef is browned, 4 to 5 minutes longer. Add the onion and celery; cook until tender.

Stir in chili powder, cumin and pepper; cook 1 minute.

Then add green chiles and garlic; cook 1 minute longer. Stir in juices and tomatoes.

Drain and rinse the canned beans.

Bring the chili to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Next add the drained beans.

Simmer 20 minutes longer or until thickened to desired consistency.

Serve and enjoy!

If you liked this recipe for Drive-Thru Chili then you can also try Slow Cooker Steak House Chili, South of the Border Chicken Chili or Chili Mac.

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Drive-Thru Chili

This chili is so yummy and easy to make. Ground beef is cooked until brown then onion and celery are added and cooked until tender. Next chili powder, cumin, pepper, green chiles and garlic are added with tomato juice and canned diced tomatoes. After cooking for twenty minutes, then kidney and pinto beans are added before cooking an additional twenty minutes. Toppings like shredded cheese, onions or sour cream can be served with this chili.

Course Entree

Prep Time 20 minutes

Cook Time 1 hour

Servings 20 people

Ingredients

• 2 ½ lbs ground beef
• 2 cups chopped onion
• 1 cup chopped celery
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp pepper
• 1 can (4 oz) chopped green chilies
• 1 garlic clove minced
• 1 can (46 oz) tomato juice
• 4 cups V8 juice
• 1 can (28 oz) diced tomatoes, undrained
• 2 cans (16 oz) kidney beans, rinsed and drained
• 2 cans (16 oz) pink beans or pinto beans, rinsed and drained
• Toppings: diced onions, shredded cheddar cheese, saltines, sour cream

Instructions

1. In a large Dutch oven, cook beef over medium heat until no longer pink; drain. Continue to cook until beef is browned, 4 to 5 minutes longer. Add the onion and celery; cook until tender. Stir in chili powder, cumin and pepper; cook 1 minute. Add green chiles and garlic; cook 1 minute longer.
2. Stir in juices and tomatoes. Bring to boil. Reduce heat; simmer, uncovered, for 20 minutes. Add beans and simmer 20 minutes longer or until thickened to desired consistency.
3. Serve with sour cream, cheese, onions or crackers.

Recipe Notes

This recipe easily can be halved for a smaller crowd.