Wendy's Chili (Print Version)
# Ingredients:
01 -
2 pounds ground beef.
02 -
1 onion, chopped.
03 -
1 green bell pepper, chopped.
04 -
2 cloves garlic, minced.
05 -
2 cans (14.5 ounces each) diced tomatoes, undrained.
06 -
1 can (16 ounces) kidney beans, undrained.
07 -
1 can (16 ounces) pinto beans, undrained.
08 -
1 can (15 ounces) tomato sauce.
09 -
1 cup water.
10 -
1 tablespoon chili powder.
11 -
1 teaspoon ground cumin.
12 -
1 teaspoon paprika.
13 -
1 teaspoon salt.
14 -
1/2 teaspoon black pepper.
15 -
1/2 teaspoon dried oregano.
16 -
1/2 teaspoon sugar.
17 -
1/2 teaspoon cayenne pepper (adjust to taste).
# Instructions:
01 -
In a large skillet, cook the ground beef over medium-high heat until it's no longer pink. Drain any excess fat.
02 -
In a large pot or Dutch oven, add the cooked beef, chopped onion, green bell pepper, and minced garlic. Cook over medium heat until the onions and peppers are tender, about 5 minutes.
03 -
Add the diced tomatoes (with their juices), kidney beans (with their liquid), pinto beans (with their liquid), tomato sauce, and water to the pot. Stir well to combine.
04 -
Add the chili powder, ground cumin, paprika, salt, black pepper, dried oregano, sugar, and cayenne pepper to the mixture. Stir to evenly distribute the spices.
05 -
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for at least 2 hours, stirring occasionally. The longer you simmer, the more the flavors will meld together.
06 -
Taste the chili and adjust the seasonings, especially the cayenne pepper, to suit your preference for spiciness.
07 -
Serve hot, garnished with shredded cheese, chopped onions, sour cream, or your favorite chili toppings.