Wendy’s chili

Wendy's chili

Recipe by: MontanaChef

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  • 2 tablespoons olive oil
  • two pounds ground beef
  • 2 stalks celery, chopped
  • one onion, chopped
  • one green bell pepper, chopped
  • three (14 ounce) cans stewed tomatoes
  • one (ten ounce) can diced tomatoes with green chiles (this kind of as RO*TEL)
  • one (14 ounce) can tomato sauce
  • one cup water
  • 2 (1.25 ounce) packages chili seasoning (this kind of as McCormick┬« Mild Chili Seasoning Combine)
  • one (14 ounce) can kidney beans, undrained
  • one (14 ounce) can pinto beans, undrained
  • salt and ground black pepper to taste
  • 1 tablespoon white vinegar, or more to taste
  • Add all components to record
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Instructions

one h 35 m

  1. Heat olive oil in a big pot above medium-high heat. Press ground beef into the hot oil to kind 1 large patty let the bottom brown, 8 to ten minutes. Stir and break the ground beef into crumbles and cook until finally no longer pink, about five far more minutes.
  2. Stir celery, onion, and green bell pepper into ground beef and cook until finally onion is translucent, about 5 minutes pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
  3. Mix kidney beans and pinto beans into chili, season with salt and black pepper, and deliver to a boil. Minimize heat to low and simmer for one hour. Mix vinegar into chili.

Joss Whedon

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