Wendy’s Chili

Ingredients:

• 2 lbs ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 cup water
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, chopped
• 1 tsp cumin
• 1 tsp oregano
• 2 tsp chili powder
• 1/2 tsp black pepper
• 1 tsp salt (or to taste)
• 1 tsp sugar (optional, to balance flavors)
• 1/2 tsp cayenne pepper (optional, for heat)
• 1/4 cup diced green chilies (optional)

Instructions:

1. Brown the Beef:
   In a large pot, cook the ground beef over medium heat until browned. Drain any excess grease.
2. Sauté Vegetables:
   Add diced onion, bell pepper, and celery to the beef. Sauté until the vegetables are softened (about 5 minutes).
3. Add Seasonings:
   Stir in cumin, oregano, chili powder, black pepper, salt, and cayenne (if using). Cook for 1-2 minutes to release the flavors.
4. Combine Ingredients:
   Add the kidney beans, pinto beans, diced tomatoes, tomato sauce, water, and green chilies (if using). Stir well to combine.
5. Simmer:
   Reduce the heat to low and let the chili simmer uncovered for 1-2 hours, stirring occasionally. The longer it simmers, the better the flavors will develop.
6. Adjust Seasonings:
   Taste and adjust seasonings as needed. Add a pinch of sugar if the chili tastes too acidic.
7. Serve:
   Ladle the chili into bowls and serve hot. Top with shredded cheese, sour cream, or diced onions if desired.

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