wendys chili

After trying several clone recipes and adjusting them to my tastes, I’ve concocted what I think is the best clone. Serve topped with finely diced white onions and/or shredded cheese. Enjoy!Prep:15 minsCook:1 hr 20 minsTotal:1 hr 35 minsServings:10Yield:10 servings

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 Seasoning 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

  • Step 1Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
  • Step 2Stir celery, onion, and green bell pepper into ground beef and 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.
  • Step 3Mix 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. Mix vinegar into chili.

Cook’s Note:

To adjust the heat, feel free to add cayenne pepper. The real chili has more beans in it, so you could just double the amount above.

Nutrition Facts

Per Serving: 326 calories; protein 22.6g; carbohydrates 28.8g; fat 14.8g; cholesterol 55.1mg; sodium 1521mg.

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