I have long appreciated the fact that Wendy’s offers chili in their fast food lineup. Sometimes that and a baked potato just sounds so much better than a burger (even if that burger happens to be square) and that’s entirely because Wendy’s chili is goooood. And lucky for all of us it’s not at all hard to make right in your own kitchen!
As many great things do, this chili starts with onion, bell pepper, and celery sauteed in some olive oil until they’re tender and fragrant…
2 tablespoons olive oil
1 yellow onion, diced
2 stalks celery, chopped
1 green bell pepper, chopped
1 1/2 lbs lean ground beef
3 teaspoons ground cumin
3 tablespoons chili powder
1 teaspoon garlic powder
1 (15 oz) can tomato sauce
2 (15 oz) cans kidney beans, undrained
2 (15 oz) cans pinto beans, undrained
1 (15 oz) can crushed tomatoes, undrained
1 tablespoon butter
Kosher salt and freshly ground black pepper, to taste
Cheddar cheese and green onion, for serving
In a large pot over medium heat, heat the olive oil. Add onion, pepper, and celery and cook until soft, about 5 minutes.
Add ground beef and cook until no longer pink, about 5 minutes more. Drain fat, if necessary.
Add chili powder, cumin, and garlic powder, and season liberally with salt and pepper.
Add tomato sauce, crushed tomatoes, beans, and 1 cup of water. Bring to a boil, then reduce heat to low and let simmer until liquid has reduced slightly, about 40 minutes.
Add butter and stir until melted. Adjust seasoning as needed and serve with cheddar and green onions.