Wendy’s Style Chili

Wendys Style Chili

I’m not a huge fan of fast food in general, but I do love a cup of Wendy’s chili on a cold winter day. It’s fairly healthy, as fast food goes, and it really is one of the most tasty fast food items on the market. Since chili is an easy meal that almost everyone in my family will eat, I tried to do a copycat version of Wendy’s style chili the other night for dinner. I was impressed with how it turned out, and since I didn’t have to use any packaged mixes with preservatives, I wanted to share the recipe with you (and record it for myself).

2 lbs ground beef
1 small onion, diced
1 green bell pepper, diced
1 stalk celery, diced
2 tablespoons of olive oil
1 can light red kidney beans
1 can diced tomatoes
2 teaspoons cumin
3 tablespoons chili powder
2 teaspoons garlic powder
1 teaspoon salt (This may seem like a lot, but it takes a lot of salt. Feel free to add less.)
Freshly ground black pepper to taste

I used a bag of frozen ground beef from my freezer for this, but if you are starting with raw meat brown it first in a dutch oven over medium heat. When the meat is browned well, drain the fat in a colander. In the same pot, heat the two tablespoons of olive oil. When it is hot, add the diced onion, bell pepper, and celery.

Saute the veggies for about three minutes, or until they are beginning to get tender. Add the meat back to the pan and mix in with veggies. Add the tomatoes and spices and mix well. (Sorry about the blurry pics. We really need a professional around here :))

Add the can of beans and a can of water. Cook over low heat for about 20 minutes to allow flavors to combine.

Here’s hoping your family loves Wendy’s Style Chili as much as we do.

 

Wendy's Style Chili
Our copycat version of Wendy's chili is a family favorite!
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Ingredients
  1. 2 lbs ground beef
  2. 1 small onion, diced
  3. 1 green bell pepper, diced
  4. 1 stalk celery, diced
  5. 2 tablespoons of olive oil
  6. 1 can light red kidney beans
  7. 1 can diced tomatoes
  8. 2 teaspoons cumin
  9. 3 tablespoons chili powder
  10. 2 teaspoons garlic powder
  11. 1 teaspoon salt (This may seem like a lot, but it takes a lot of salt. Feel free to add less.)
  12. Freshly ground black pepper to taste
Instructions
  1. Brown meat in a dutch oven over medium heat. When the meat is browned well, drain the fat in a colander. In the same pot, heat the two tablespoons of olive oil. When it is hot, add the diced onion, bell pepper, and celery.
  2. Saute the veggies for about three minutes, or until they are beginning to get tender. Add the meat back to the pan and mix in with veggies. Add the tomatoes and spices and mix well.
  3. Add the can of beans and a can of water. Cook over low heat for about 20 minutes to allow flavors to combine.
Notes
  1. Our chili is terrific topped with sour cream, cheese, green onions, or tortilla chips.
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