Ingredients:
2 pounds ground beef
1 large onion, chopped
1 green bell pepper, diced
1 celery stalk, diced
1 can (14.5 oz) diced tomatoes
2 cans (15 oz each) kidney beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
Instructions:
Step 1: Brown the Ground Beef
Heat a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon or spatula as it cooks.
Once the beef is fully cooked, drain any excess fat from the pot.
Step 2: Sauté the Vegetables
In the same pot with the browned beef, add the chopped onion, diced green bell pepper, and diced celery.
Cook over medium heat for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
Step 3: Add Tomatoes and Beans
Stir in the can of diced tomatoes (with their juice) and the two cans of kidney beans (drained and rinsed).
Mix everything together well.
Step 4: Season the Chili
Add the chili powder, cumin, salt, and pepper to the pot.
Stir to combine all the ingredients and let the flavors meld together.
Step 5: Simmer the Chili
Reduce the heat to low and let the chili simmer for at least 30 minutes, stirring occasionally. This allows the flavors to deepen and the chili to thicken slightly.
For even better flavor, you can simmer the chili for up to an hour.
Step 6: Adjust Seasoning
Taste the chili and adjust the seasoning if needed. You can add more salt, pepper, or chili powder depending on your preference.
Step 7: Serve
Ladle the chili into bowls and serve hot.
Optional toppings include shredded cheese, sour cream, chopped green onions, or oyster crackers for that authentic Wendy’s touch.
