Wendy's Chili
 
Prep time
Cook time
Total time
 
Warm, low-carb, copycat, Wendy's Chili is my go to fast food favorite. It freezes well and can be made in quantity. It's perfect for crowds and parties too.
Author:
Recipe type: Soup
Cuisine: American
Serves: 12 servings
Ingredients
  • 2 pounds ground beef
  • 1 (29 ounce) can tomato sauce
  • 1 (29 ounce) can kidney beans, with liquid
  • 1 (29 ounce) can pinto beans, with liquid
  • 1 large yellow onion, diced
  • 2 green chilies, diced
  • 1 cup celery, chopped (I add the leaves too)
  • 1 cup green pepper, diced
  • 1 (29 ounce) can chopped tomatoes
  • 2 tsp. ground cumin
  • 3 Tbsp. chili powder
  • 1 tsp. fresh ground black pepper
  • 2 tsp. salt
Garnish with:
  • chopped green onion
  • shredded cheddar cheese
  • sour cream
Instructions
  1. Brown the ground beef in a dutch oven over medium heat; drain off the fat.
  2. Crumble the beef in pea-size pieces.
  3. Add all but the garnishes and simmer over low heat.
  4. Cook stirring every 15 minutes for 2 to 3 hours.
  5. Top with green onion, shredded cheese and sour cream.
Notes
Wendy's Chili is a great freezer meal. I often make it in my 20 quart roaster and then freeze it in freezer zip-top bags for quick and easy meals.
Recipe by Cheery Kitchen at https://cheerykitchen.com/wendys-chili-2/