Katie
Here’s that Copycat Wendy’s Chili recipe I promised a few days ago. My pinspiration same from this recipe. I did change it a little, mainly by cutting all ingredients in half. The original recipe is seriously meant to feed an army! My halved version still could feed at least eight hungry mouths. I can’t imagine who would need to make a double batch (perhaps the Duggars?).
I also changed a few of the canned ingredients. I literally searched and searched in several supermarkets for these “so-called” ranch style beans, but could not find them anywhere. I looked them up online and found out that they are beans seasoned with southwestern spices. I had just about decided that I was giving up and going to use pinto beans instead when I came across Cuban style beans in Trader Joe’s. Although I’m sure the flavors weren’t exactly the same, I think they worked well. The Cuban style beans paired well the diced tomatoes with cilantro and lime juice that I used (instead of the regular Rotel diced tomatoes with chilies).
This chili really did remind me of Wendy’s version. The combination of the green peppers, beef, and beans really was spot on. I let the chili simmer for almost 5 hours before serving, which help the flavors meld together very nicely and also helps thicken up the sauce a bit. Top the chili with some sharp cheddar and let it melt a little before diving in. Mmmmmm…..
Start by browning the beef…
- Heat a dutch oven over medium-high heat.
- Add 2 pounds of ground beef. (There’s no need for any oil.)
- Break the beef up with a spoon.
- Cook, stirring every now and then, until browned (about 6 minutes).
- While the beef browns, chop up 3 green peppers, 1 onion, and 4 cloves of garlic.
- Add the vegetables to the beef.
- Stir to combine.
- Chop up 2 stalks of celery.
- Add the celery to the pot.
- Sprinkle in 1 packet of chili seasoning.
- Pour in a small can of Cuban style beans (or ranch style if you can actually find them!).
- Add a small can of stewed tomatoes.
- Add a small can of Rotel diced tomatoes with lime juice and cilantro.
- Drain a small can of dark red kidney beans and add them to the pot.
- Stir to combine.
- Pour in two small cans of tomato sauce.
- Stir again.
- Bring to a bubble, then reduce the heat and let simmer for anywhere from 3-6 hours.
- Stir one last time before serving.
Top with some shredded cheddar cheese. Enjoy!
One Year Ago: Slow Cooker Turkey & Lentil Chili
Copycat Wendy’s Chili (serves 8)
INGREDIENTS:
- 2 pounds ground beef
- 3 green peppers, finely chopped
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 celery stalks, minced
- 1 packet chili seasoning
- 1 small can Cuban style beans
- 1 small can dark red kidney beans, drained
- 1 small can stewed tomatoes
- 1 small can diced tomatoes with chilies, cilantro, and lime juice
- 2 small cans tomato sauce
- shredded sharp cheddar cheese
DIRECTIONS:
- Brown the beef in the bottom of a large Dutch oven.
- Add the peppers, onions, garlic, and celery.
- Stir to combine.
- Add the seasoning, beans, tomatoes, and tomato sauce.
- Stir to combine everything.
- Bring to a bubble, then reduce the heat and let simmer for 3-5 hours.
- Top with the cheddar cheese.
