Copycat Wendy's Chili Recipe
Ingredients
- 2 pounds ground beef
- one 29-ounce can tomato sauce
- one 29-ounce can kidney beans with liquid
- one 29-ounce can pinto beans with liquid
- 1 cup diced onion 1 medium onion
- 1/2 cup diced green chili 2 chilies
- 1/4 cup diced celery 1 stalk
- 3 medium tomatoes chopped
- 2 teaspoons cumin powder
- 3 tablespoons chili powder
- 1 1/2 teaspoons black pepper
- 2 teaspoons salt
- 2 cups water
Instructions
- Make beef patties from ground beef and brown in a large skillet over medium-high heat, flipping once. The meat will brown much better if you brown it as patties as much less water will be released during browning.
- Drain the fat from the meat and crumble it with a work into pea-size pieces.
- In a large pot, combine the browned beef with the rest of the ingredients. Bring the pot to boil, lower the heat to low and simmer the chili for 2 to 3 hours, stirring every 15 minutes or so.
Notes
For spicier chili, add 1/2 teaspoon of cayenne pepper.
For much spicier chili, add 2-3 teaspoons of cayenne pepper.
For extreme real heat add 5-6 jalapeno or 1-2 red serrano peppers.
The chili can be frozen for up to 3 months if necessary.