Description
A hearty and flavorful chili that captures the essence of Wendy’s famous chili. This recipe features a rich blend of ground beef, kidney and pinto beans, and a variety of vegetables, seasoned with a perfect mix of spices.
Ingredients
Scale
- 2 pounds ground beef
- 1 (29 ounce) can tomato sauce
- 1 (29 ounce) can kidney beans (with liquid)
- 1 (29 ounce) can pinto beans (with liquid)
- 1 cup diced onion
- 1/2 cup diced green chili pepper
- 1/4 cup diced celery
- 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
- Brown the ground beef in a skillet and drain off excess fat.
- Transfer beef to a large pot and add tomato sauce, kidney beans, pinto beans, onion, green chili pepper, celery, and tomatoes.
- Stir in cumin, chili powder, black pepper, and salt.
- Add water and mix well.
- Bring to a boil, then simmer uncovered for about 1 hour, stirring occasionally.
- Adjust seasoning and water as needed.
Notes
- Serve hot, garnished with cheese, onions, or sour cream if desired.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 15
- Cook Time: 60
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: per serving
- Calories: 330
- Sugar: 6g
- Sodium: 940mg
- Fat: 17g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg