Okay, maybe not all the time in the summer, but when it’s a rainy summer day, it’s a good day for chili!!
Especially when it’s a chili that you make at home that tastes like it came from Wendy’s!!
Kenny discovered this recipe and asked me to make it about a month ago.
I think this is the third time I’ve made it….
it’s really that good!
Which is a good thing, because this recipe makes A LOT!!
Get out your biggest pot!!
Gather your ingredients and get to work!!
Oh yeah, that’s the other great thing….not too much work to make this chili!!
That makes the recipe a keeper in my book….tastes good and easy to make!
First, gather up your ingredients:
Your canned goods:
Lots of tomato-y goodness and beans!!
It looks like a lot, but honestly, most of them are pretty basic.
Put 2 pounds of hamburger (I prefer lean) in a really big pot and brown….
Once your meat is browned, drain off the drippings and return it to the pan and add in your canned ingredients….
Sister, I’m telling you, you need a really big pot for this batch of chili!!
Next add in your chopped veggies….
Here’s a newsflash….I really detest green peppers AND celery!! However, there is only 1/4
cup of green pepper in this recipe, and I actually don’t mind celery if it’s cooked , but the thought
of just munching on a celery stick or celery and peanut butter….ICK!!
However, I love onion!! This recipe calls for one large onion….I didn’t think my large onion was large enough
so I used a big onion and a smaller one.
See why you need such a big pot!!
Now add in the spices. I love that this recipe has only 1/2 tsp of sugar…..I’m guessing you could leave it
out, but per serving that’s barely a sprinkle.
I love an action shot!!
Now stir together all that wonderful goodness and bring it to a boil….
I should say a “gentle” boil, because the last thing you need is chili splattering onto your clothes!!!
That would be a disaster!!
Once you get it to a gentle boil, turn it down to a simmer and cover it. Let it simmer for 1 and a half hours,
stirring it about every 20 minutes or so. While it’s simmering, finish that glass of wine sitting back there
waiting for you.
So while our chili is making it’s magic in the pot, let me tell you about one of my very favorite cooking tools:
The Chopper!!! I bought this at a Pampered Chef party YEARS ago, like over 15 years ago and I love it!!
It’s getting a bit rickety, but I’ll keep using it until it just goes kaput. It makes short work of mincing onions, celery,
Oh my, the chili is finished!!!
I like mine with crackers and onions!!
Kenny likes his with the Wendy’s Hot Chili seasoning….of course you can’t buy a bottle of it in the store,
it just comes in these little packets.
The closest thing he has found in a bottle is this:
Regardless, top it with what you want….cheese, sour cream, pickles, heck, I don’t know what you like…
but go for it!!
Now for the recipe, via Love Bakes Good Cakes
Chili - Like Wendy's
Yield: 10 servings
2 lb. hamburger
48 oz. can tomato juice
29 oz. can tomato sauce
1 large onion, chopped
2 stalks celery, chopped
1/4 cup chopped green pepper
1/4 cup chili powder
2 tsp. ground cumin
1-1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried oregano
1/2 tsp. white sugar
1/8 tsp. ground cayenne pepper
1 can (14.5 oz.) diced tomatoes
1 can (15 oz.) dark red kidney beans, drained
1 can (15 oz.) pinto beans, drained
your choice of toppings, optional
In a large soup pot, cook and crumble the beef over medium-high heat until meat is no longer pink; drain. Return meat to the pan and place all remaining ingredients, except toppings, in the soup pot, stir to combine. Bring to a boil. Reduce heat and simmer for 1 to 1-1/2 hours. Stir every 15-20 minutes.
Enjoy inside or out!! Summer or not!!