Ingredients
- 2 pounds ground beef 80/20
- 2 stalks celery small diced
- 1 small sweet onion small diced
- 1 green bell pepper small diced
- 2.50 ounces (2 1.25 packages) chili seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup water
- 16 ounce can dark red kidney beans undrained
- 16 ounce can pinto beans undrained
- 15 ounce can tomato sauce
- 43.5 ounces (3 14.5 ounces cans) stewed tomatoes
- 10 ounce can diced tomatoes with green chiles (Rotel)
- 1 tablespoon granulated sugar
- 1 tablespoon white vinegar
Instructions
- Brown the Ground Beef: Start by browning your ground beef over medium-high heat in a large Dutch oven. Break it up into crumbles and cook until no longer pink—this should take about 8-10 minutes. Make sure to drain any excess grease before moving on (I’ve made the mistake of skipping this step, and the chili ended up way too greasy).
- Add the Veggies: Toss in your diced celery, onion, and bell pepper. Stir them into the beef and let them cook down for about 10 minutes, stirring occasionally. You’ll know they’re ready when the veggies are softened and starting to look translucent.
- Season, Season, Season: Sprinkle in the chili seasoning, garlic powder, onion powder, salt, and pepper. Stir everything together and let the spices cook for a couple of minutes until fragrant. This helps bloom the spices and intensify the flavor. (Pro tip: Don’t rush this step—it’s worth the extra couple of minutes!)
- Deglaze with Water: Pour in the water, making sure to scrape up any browned bits stuck to the bottom of the pot. These bits are flavor gold, so don’t skip this part!
- Add the Beans and Tomatoes: Now, it’s time to dump in the undrained kidney beans, pinto beans, tomato sauce, stewed tomatoes, diced tomatoes with green chiles, and sugar. Stir everything together, breaking up any large pieces of stewed tomatoes as you go. I use my spoon to smash them against the side of the pot—it’s oddly satisfying!
- Simmer: Bring the chili to a simmer, cover it, and let it cook for about an hour. Stir occasionally to make sure nothing sticks to the bottom. The longer it simmers, the more the flavors meld, so if you have time, you can even let it go a bit longer.
- Finish with Vinegar: Before serving, stir in the white vinegar. It may seem odd, but trust me—it brightens up the chili and balances the sweetness from the tomatoes and sugar.
Notes
How to Serve Wendy’s Chili Like a Pro
Chili is all about the toppings! I love to serve mine with a dollop of sour cream, a sprinkle of shredded cheddar, and some diced green onions. A side of cornbread or tortilla chips is a must for scooping. For a more formal dinner, you can even serve the chili in individual bread bowls—super fun and filling!
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner