Wendy’s Inspired Chili Recipe
2015-02-22
- Servings : 14
- Prep Time : 15m
- Cook Time : 1:40 h
- Ready In : 0m
Ingredients:
2 tablespoons olive oil
2 pounds ground beef
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
3 (14 ounce) cans stewed tomatoes
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
1 (14 ounce) can tomato sauce
1 cup water
2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Mix)
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste
Directions:
| 1. | Heat olive oil in a large pot or Ninja over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Once the bottom is browned, break the ground beef into crumbles and cook until no longer pink, about 5 more minutes. Drain Grease. |
| 2. | Stir in celery, onion, and green bell pepper. Cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning. |
| 3. | Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil.Reduce heat to low and simmer for 1 hour. I recommend setting it to slow cook LOW for at least 1 hour. Longer wont hurt..Mix vinegar into chili.Serve and top with cheese or more chopped onions.Enjoy! |
Average Member Rating
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8 people rated this recipe
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Recipe Comments
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posted by vera on September 15, 2015
If I want to halve this recipe, what adjustments, if any should be made? Lots of recipes servings are more than I need. I assume that the larger servings can be frozen and thats okay.
posted by mcox on September 15, 2015
Hey Vera, You could absolutely cut this recipe in half. Although I think i would cook the whole thing and freeze the rest. That would make for an easy reheated dinner sometime in the future. 🙂
posted by Jennifer Whitt on November 17, 2018
If you ever buy Blue Bunny ice cream (or know somebody), keep the container. Freeze half the recipe. Thaw, and put into a stove pot. I like adding 1/4 cup water before heating.
With any extra leftovers, i refrigerate. It makes a terrific lunch with cheese and crackers. (I’m not normally a Swiss person, but on crackers I with this chili, it works.) Whatever you don’t get ridd of in a couple days, store in freezer. I keep containers from margarine, jars of sauce, etc. Hope this helps.
posted by Jennifer Whitt on November 17, 2018
My thoughts on the sauce: LET THIS SIMMER! In fact if you have time, take it out, cool it if, refrigerate, and warm back up.
When I first taste this, I never like it much. But by the next day, it’s delicious! Go figure!