Wendy’s Chili Recipe

The chili that’s hot, hot, HOT!!

  • 2 lbs (or approx 1kg) ground beef
  • 2 x 29 oz cans tomato sauce
  • 1 x 29 oz can kidney beans (with liquid)
  • 1 x 29 oz can pinto beans (with liquid)
  • 1 x 12 oz can tomato paste
  • 3 large tomatoes, chopped
  • 2 large onions, chopped
  • 1 stalk celery, finely sliced
  • 2 cups water
  • 1/2 cup green chilies, finely chopped
  • 3 tablespoons olive oil
  • 3 tablespoons chili powder (or more, if you like it spicier!)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper (freshly ground, if possible)

In a large pan over medium - high heat, heat the olive oil.
Add in the ground beef and brown for a few minutes.
While the beef is cooking, make sure you crumble it with the back of a large cooking spoon or a fork so that there aren't any lumps.
Into a large pot, add the ground beef and all the other ingredients.
Reduce the heat.
Simmer for 2.5 hours, stirring occasionally.

Serves: 4 hungry adults

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