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Copycat Wendy's® Chili

BeefStove-TopDiner-Style

Time: 2 hours

Yield: 8 servings

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About

Whether it's hot outside, cold outside, or just kind of rainy and gross, there's plenty of reasons to not want to muck about with the drive-thru, even when you have a craving for a fast-food favorite. So why bother? Copycat Wendy's® Chili is within easy reach! The extra beefy chili with plenty of hearty, tender beans in a rich, herbaceous tomato stew tastes exactly how you remember it, ready for a thick layer of melty cheese to get piled on top! Skip all the tedium of leaving the house with Copycat Wendy's Chili to warm you in comfort!

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Ingredients

  • 1 medium green pepper, chopped
  • 2 medium onions, chopped
  • 1/2 cup celery, chopped
  • 1 tablespoon vegetable oil
  • 2 pounds ground beef
  • 2 (28-ounce) cans diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 cup water
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 (16-ounce) cans kidney beans, rinsed and drained
  • cheese, to taste, shredded, for serving
  • scallions, to taste, chopped, for serving

Directions

Step 1 -In a Dutch oven or large soup kettle, sauté the green peppers, the onions, and the celery in the oil over medium heat until tender, about 5 minutes.

Step 2 -Add the ground beef to the veggies and cook until the meat is no longer pink, about 5-7 minutes. Drain the fat.

Step 3 -Stir the tomatoes and their juices, the tomato sauce, the water, the Worcestershire sauce, the chili powder, the garlic powder, the oregano, the salt, and the pepper into the meat mixture and bring to a boil.

Step 4 -Reduce the heat and let the soup simmer for 1 hour 30 minutes.

Step 5 -Add the kidney beans to the soup and simmer, uncovered, until they have softened, about 10 minutes.

Step 6 -Serve topped with the cheese and the scallions.

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