Description
This hearty and flavorful chili mimics the classic served at Wendy’s, featuring ground beef, beans, tomatoes, and a blend of spices.
Ingredients
Scale
- Ground Beef:
- 2 pounds (85% lean)
- Vegetables:
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 jalapeño pepper, seeds removed and finely chopped (optional, for heat)
- Canned Goods:
- 1 can (29 oz) tomato sauce
- 1 can (29 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Ro-Tel)
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- Seasonings:
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon white vinegar
- 1 tablespoon granulated sugar (to balance acidity)
- Liquids:
- 1 cup water
Instructions
- Brown the Beef:
- In a large pot over medium-high heat, brown the ground beef, breaking it into chunks. Cook until no longer pink. Drain excess fat.
- Sauté Vegetables:
- Add chopped onion, celery, green bell pepper, and jalapeño (if using) to the pot. Sauté for about 5 minutes until vegetables are tender.
- Add Tomatoes and Beans:
- Stir in tomato sauce, diced tomatoes, and diced tomatoes with green chilies. Mix well.
- Add kidney beans and pinto beans to the pot.
- Season the Chili:
- Sprinkle in chili powder, cumin, garlic powder, oregano, salt, black pepper, and sugar. Stir to combine all ingredients.
- Add Liquids and Simmer:
- Pour in 1 cup of water and stir. Bring the mixture to a boil, then reduce heat to low.
- Cover and let it simmer for 1 to 1.5 hours, stirring occasionally to prevent sticking.
- Finish with Vinegar:
- Stir in 1 tablespoon of white vinegar during the last 10 minutes of cooking.
- Serve:
- Ladle the chili into bowls and serve hot.
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, or tortilla chips.
Notes
- For a milder chili, omit the jalapeño pepper and use mild diced tomatoes with green chilies.
- This chili can be made ahead and tastes even better the next day as flavors meld.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.