Name: Wendy's Chili (Copycat)
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 2 tbsp neutral oil, such as grapeseed or canola -; 1 1/4 lb ground beef chuck (80/20) -; 1 1/2 tsp kosher salt -; 2 cups diced yellow onion (from 1 medium [10 oz] onion) -; 1/2 cup (1/4-inch) chopped celery (about 2 [1.5 oz] stalks) -; 1 medium jalapeno (1 oz), seeded and finely chopped (about 2 tbsp) -; 1 tbsp. ground cumin -; 1 Tbsp chili powder -; 6 cups water -; 1 (15-oz) can tomato sauce -; 2 (15-oz) cans diced tomatoes, undrained -; 1 (10-oz) can diced tomatoes and green chiles, undrained (such as Rotel) -; 2 (15-oz) cans red kidney beans, drained and rinsed -; 1 (15-oz) can pinto beans, drained and rinsed -; 1 (15-oz) can Great Northern (or Cannellini) beans, drained and rinsed -; 1 tbsp granulated sugar -; Crumbled saltines and hot sauce (such as Tabasco), for serving (optional) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Wendy's Chili (Copycat)

1. 2 tbsp neutral oil, such as grapeseed or canola -

2. 1 1/4 lb ground beef chuck (80/20) -

3. 1 1/2 tsp kosher salt -

4. 2 cups diced yellow onion (from 1 medium [10 oz] onion) -

5. 1/2 cup (1/4-inch) chopped celery (about 2 [1.5 oz] stalks) -

6. 1 medium jalapeno (1 oz), seeded and finely chopped (about 2 tbsp) -

7. 1 tbsp. ground cumin -

8. 1 Tbsp chili powder -

9. 6 cups water -

10. 1 (15-oz) can tomato sauce -

11. 2 (15-oz) cans diced tomatoes, undrained -

12. 1 (10-oz) can diced tomatoes and green chiles, undrained (such as Rotel) -

13. 2 (15-oz) cans red kidney beans, drained and rinsed -

14. 1 (15-oz) can pinto beans, drained and rinsed -

15. 1 (15-oz) can Great Northern (or Cannellini) beans, drained and rinsed -

16. 1 tbsp granulated sugar -

17. Crumbled saltines and hot sauce (such as Tabasco), for serving (optional) -

How to cook deliciously - Wendy's Chili (Copycat)

1. Stage

Brown the ground beef: Heat the oil in a large pot over medium-high heat. Add the ground beef and salt, and cook, undisturbed, until the underside is deeply brown, 4 to 5 minutes. Use a wooden spoon to break the beef into smaller pieces (no smaller than 1/2-inch crumbles, leaving some larger), and cook, stirring occasionally until evenly browned, 8 to 10 minutes. Transfer the beef to a colander set over a bowl to drain the fat; return the meat to the pot. Discard the fat.

2. Stage

Stir in the vegetables and beans: Add the onions, celery, and jalapeño, and cook over medium-high heat, stirring often, until the onions are translucent, about 5 minutes. Stir in the ground cumin and chili powder until darkened and fragrant, about 30 seconds. Add the water, tomato sauce, diced tomatoes, diced tomatoes with green chilis, and beans, and bring to a boil. Then, reduce the heat to low, and simmer, uncovered, stirring occasionally, until slightly reduced and the flavors meld, about 45 minutes.

3. Stage

Add sugar and serve: Stir in the sugar and remove the pot from the heat. Serve warm with crumbled saltines and a dash of hot sauce. Love the recipe? Leave us stars and a comment below!