Copycat Wendy's Chili
This homemade take on Wendy's chili pairs finely crumbled beef, kidney and pinto beans, and tender vegetables in a mild tomato broth brightened with cider vinegar.
15 minutes, 8 Servings
Ingredients
| 1 1/2 lb | Lean ground beef (90% lean) |
| 1 Tbsp | Olive oil |
| 1 medium | Yellow onion, finely diced |
| 1 medium | Green bell pepper, seeded and finely diced |
| 2 | Celery ribs, finely diced |
| 3 | Garlic cloves, minced |
| 2 Tbsp | Tomato paste |
| 2 Tbsp | Salt-free chili powder (a spice blend, not a seasoning packet) |
| 2 tsp | Ground cumin |
| 1 tsp | Dried oregano |
| 1/2 tsp | Fine salt |
| 1/2 tsp | Ground black pepper |
| one 28-oz can | No-salt-added diced tomatoes, undrained |
| one 15-oz can | No-salt-added tomato sauce |
| 2 cups | Water |
| one 15-oz can | Kidney beans, drained and rinsed |
| one 15-oz can | Pinto beans, drained and rinsed |
| 2 tsp | Apple cider vinegar |
Preparation
| 1. Heat a 6-quart Dutch oven over medium-high heat. |
| 2. Brown the beef for about 8 minutes, breaking it into small crumbles. |
| 3. Check that the beef reaches 160°F with an instant-read thermometer inserted into a compact mound of crumbles. |
| 4. Transfer the beef to a bowl with a slotted spoon. |
| 5. Discard the rendered fat from the pot. |
| 6. Heat the olive oil in the pot over medium heat. |
| 7. Cook the onion, bell pepper, and celery for about 7 minutes, stirring occasionally, until softened. |
| 8. Stir in the garlic for 1 minute. |
| 9. Cook the tomato paste with the vegetables for 2 minutes, stirring constantly. |
| 10. Stir in the chili powder, cumin, oregano, salt, and black pepper for 30 seconds. |
| 11. Stir in the diced tomatoes with their juices, tomato sauce, and water, scraping up the browned bits. |
| 12. Return the beef and any bowl juices to the pot. |
| 13. Stir in the kidney beans and pinto beans. |
| 14. Bring the chili to a gentle boil over medium-high heat. |
| 15. Reduce the heat to low. |
| 16. Simmer uncovered for 50 minutes, stirring occasionally, until the vegetables are tender and the broth is slightly thickened. |
| 17. Stir in the apple cider vinegar. |
| 18. Ladle the hot chili into bowls. |
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