Wendy’s Chili Recipe

INGREDIENTS

  • 2 Tbsp olive oil
  • 2 pounds ground beef
  • 2 stalks celery
  • 1 onion (chopped)
  • 1 green bell pepper (chopped)
  • 3 (14 ounce) cans stewed tomatoes
  • 1 (10 ounce) can diced tomatoes with green chiles
  • 1 (14 ounce) can tomato sauce
  • 1 cup water
  • 2 (1.25 ounce) packages chili seasoning
  • 1 (14 ounce) can kidney beans (undrained)
  • 1 (14 ounce) can pinto beans (undrained)
  • salt and pepper to taste
  • 1 Tbsp White vinegar

DIRECTIONS

  • Heat the olive oil in a large pot over medium-high heat.
  • Place the ground beef in the pot. Press down the beef to form one large patty. Let the bottom brown for 8 to 10 minutes. Use a spatula to break up the beef into bite-size crumbles. Cook until no longer pink. About 5 more minutes.
  • Stir in the celery, onion, and green bell pepper and cook until onion is translucent. Should take around 5 minutes.
  • Pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break up any large pieces of stewed tomatoes. (You can also run the stewed tomatoes through a food processor before adding if you like.) Stir in chili seasoning.
  • Add in the kidney beans and pinto beans. Salt and pepper to your desired taste. Bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.
  • Enjoy!

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