Wendy's Chili (18K/month searches)
⏱️ 3 hours 15 minutes👥 6-8 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 2 lbs ground chuck (80/20 blend)
- •- 1 large yellow onion, finely diced
- •- 2 medium green bell peppers, chopped
- •- 3 stalks celery, minced
- •- 4 cloves garlic, crushed
- •- 2 (14.5 oz) cans diced tomatoes
- •- 1 (15 oz) can kidney beans, drained
- •- 1 (15 oz) can pinto beans, drained
- •- 2 cups beef stock
- •- 2 tbsp chili powder
- •- 1 tbsp ground cumin
- •- 1 tsp dried oregano
- •- 2 bay leaves
- •- Salt and black pepper to taste
- •- 2 tbsp tomato paste
- •- Hot sauce (optional)
Instructions
- 11. Brown ground chuck in large cast-iron skillet over medium-high heat until fully cooked and no pink remains, about 8-10 minutes. Drain excess fat.
- 22. Transfer meat to large stockpot. In same skillet, sauté onions, bell peppers, and celery until softened, about 5 minutes.
- 33. Add garlic to vegetable mixture, cooking until fragrant, approximately 45 seconds.
- 44. Transfer vegetable mixture to stockpot with meat. Add all remaining ingredients, stirring thoroughly.
- 55. Simmer uncovered on low heat for 2-3 hours, stirring occasionally. Chili will thicken and develop deeper flavor.
- 66. Remove bay leaves before serving. Adjust seasoning as needed.