Wendy's Chili Copycat

16
Average
Average budget

Ingredients

2 pounds 93% lean ground beef
2 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper
4 (8 ounce) cans tomato sauce
2 (15.25 ounce) cans pinto beans, rinsed and drained
2 (15.25 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans fire roasted diced tomatoes with garlic
1 (7 ounce) can roasted green chiles, diced and peeled
2 teaspoons onion powder
2 teaspoons ground cumin
2 tablespoons New Mexico chili powder
1 tablespoon smoked paprika pinch
– 1 teaspoon crushed red pepper flakes
1 cup water -

Preparation

Step 1

In a large 12 quart heavy bottom pot over medium high heat add ground beef, 1 teaspoon salt and pepper. Cook until browned, drain drippings if necessary. Add remaining ingredients. Bring to a boil. Reduce to simmer. Simmer for 15 minutes. Serve and enjoy!

View complete recipe

Add more or less red pepper flakes to adjust to desired spiciness. If you don’t like anything spicier than Big Red Gum, add a pinch. If you like 4 alarm chili add more. Honestly you could simmer for 3-4 hours. I simmer for 15 minutes, I am quite impatient! The flavor some together the longer it cooks, but trust me it taste delicious either way!