Wendy's Copy-Cat Chili Recipe!!!!
The Gypsy Homestead Food-Vibe of the Day:
WENDY’S CHILI RECIPE
INGREDIENTS LIST:
Ground beef; I used approx. 1 kilo.
2 chopped stalks.Of celery.
A medium chopped onion.
1 chopped green bell pepper.
Stewed tomatoes; I used 3 cans, 14-oz each.
Diced tomatoes with green chiles; I used a ROTEL can of 10-oz.
Canned tomato sauce, use a 14-oz can.
Water at room temp. You’ll need one cup.
2 large spoons.Of olive oil.
Chili seasoning, you’ll need to packets.
Undrained « Kidney » beans, use a 14-oz can.
Undrained « Pinto » beans, use a 14-oz can.
Salt and ground black pepper, to season.
A large spoon.Of white vinegar, you can use more if desired.
PREPARATION:
– Step 1: In a large saucepan, heat the olive oil over medium-high heat until shimmering.
– Step 2: Press the ground beef into the heated oil to make a single large patty; cook until the bottom is browned, for around 8 to 10 minutes.
– Step 3: Cook, stirring, and breaking up the ground beef into crumbles until the meat is no longer pink, it takes approximately 5 additional minutes.
– Step 4: In a large skillet over medium heat, sauté ground beef until onion is transparent, approximately 5 minutes. Add stewed tomatoes, canned diced tomatoes with green chiles, tomato sauce, and one cup of water at room temp, stirring constantly, until beef is well cooked.
– Step 5: Then, remove big chunks of stewed tomatoes from the pan and break them up into smaller pieces. Add in the chili spice and mix well.
– Step 6: At this point, you need to add the kidney beans and pinto beans into the chili mixture, season with black pepper, salt, and cumin, and bring to a simmer.
– Step 7: To finish, reduce the heat to low and let it cook for 1 hour, stirring occasionally until it’s done cooking.