Wendys Copycat Chili

Contributed By: Parker


1 medium green pepper, chopped
2 medium onions, chopped
1/2 cup chopped celery
1 tablespoon vegetable oil
2 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons Worcestershire sauce
1-2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) pinto beans, rinsed and drained


Step 1: Saute the vegetables and meat
In a Dutch oven, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned. Drain any liquid.
Step 2: Simmer
Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil. Then reduce heat and simmer for 1-1/2 hours. You can tweak the seasonings for your chili now—more garlic powder and onion powder will give you the classic Wendy’s flavor.
Find something to do while you wait. You could learn how Wendy’s got its name or clean out the refrigerator. Your pick!
Step 3: Add the beans
Toss the beans in the Dutch oven. Simmer, uncovered, 10 minutes longer. (You want beans that are tender, but haven’t turned to mush from over-boiling.)
Step 4: Garnish
The best thing about eating Wendy’s chili at home is you can use every garnish in your refrigerator to dress it up. Put on a dollop of sour cream, chives and cheddar cheese or a handful of Fritos. If you’re feeling ambitious, serve your bowl of chili with a side of these copycat Cheddar Bay Biscuits.

Helpful Hints:

This comforting meal is based on a Classic Chili recipe It serves 12 people.
Tip: This recipe makes a lot of chili. To have a meal on demand for busy nights, I’d recommend freezing this recipe in individual servings. You can warm a single portion on 70% power in the microwave or over medium heat. It’s the recipe that keeps on giving!

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