Copycat Wendy's Chili for a Cold Weeknight

Chili

Prep Time: 20 min Cook Time: 2.5 hours Servings: 6 Source:

Ingredients

1 pound ground beef (85/15)

1 (14.5-ounce) can tomato sauce

1 (14.5-ounce) can chopped tomatoes

1 (14.5-ounce) can kidney beans, not drained

1 (14.5-ounce) can pinto beans, not drained

1 (4-ounce) can chopped green chilies

1 yellow onion, diced

1 stalk celery, diced

1 green bell pepper, seeded and diced

2 tablespoons chili powder

1 tablespoon sugar

1-½ teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

½ teaspoon ground black pepper

½ cup water

1 tablespoon butter

Optional Ingredients

Cheddar cheese and chopped green onions, for garnish

Directions

Heat a large saucepan over high heat. Add the ground beef in a single layer on the bottom of the pan. Cook for 4 to 5 minutes, until the beef is browned. Flip the beef over and continue to cook until the meat is no longer red in the center, 3 to 4 minutes. Using a spoon or a potato masher, break the browned beef up into small, bite-sized pieces. Drain off any excess grease before moving on to the next step.

Add all the remaining ingredients except the butter. Bring the mixture up to a boil before reducing the heat to a simmer.

Simmer, uncovered, for two to three hours, stirring every 30 minutes or so to keep the chili from sticking to the bottom of the pan.

Add the butter and stir until it is fully melted.

Serve the chili immediately, or cool it down and let the flavors meld together overnight. The next day, reheat the chili before serving.