Delicious Chili That May Just Be An Homage To My Guilty Pleasure, AKA Wendy’s Chili

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Full disclosure: I LOVE Wendy’s chili.  If there’s ever a time where we’re in a pickle and need to stop at a fast food joint and Wendy’s is an option, I’m a chili girl all the way.  Not fries, or burgers, yes, just chili.  Especially in the winter.  Man is it ever good.

Since it’s Superbowl weekend and the only thing I like about football are the snacks, I thought I would share my version of a Wendy’s chili.  I’ve done my research, tried out more than a few copycat recipes and this one is the one that makes me the happiest.   Plus after you’ve browned and drained the meat, it’s pretty much a throw it in the pot and let it simmer kinda situation.  #intoit

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MORE disclosure:

This may be one of the healthier options at Wendy’s (170 cals) but I’m not cosigning this as a super healthy meal, but rather a healthier alternative to some of the other crazy Superbowl snack options.  One of the reasons this recipe IS so delicious is the salt that is packed into the pre-made tomato sauces.  I make a few other chili’s- namely chicken and veggie with strained tomatoes and little to no added salt or sugar which I promise to share soon but being that on our 90 Day Challenge we are allowed to indulge once a week, this is a healthier way to do it.

Serve this in bowls and top with some grated cheddar cheese, avocado and a few smashed up corn chips for the full delicious impact. (yummmmz)

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Ingredients:

2 pounds of lean ground beef

2 small onions chopped

1/2 bell pepper diced

2 stalks of celery chopped

4 (398 ml) cans  Fire Roasted Tomatoes (Aylmer Accents work perfectly)

2 (398 ml) cans of tomato sauce (Hunt’s is preferred)

1 can of black beans

1 can of pinto beans

1 (127 ml) can of green chilies (small one from Old El Paso)

2 tbsp of chilli powder (3 if you like more kick)

2 tsp of cumin

1 tsp of black pepper

2 tsp of garlic powder

 

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How To:

– brown meat in a large heavy bottomed pot breaking the meat up

– meanwhile, chop onions, celery, and bell pepper

– once cooked through, drain and rinse meat

– put meat back in BIG pot along with all of the ingredients and bring to a boil

– once boiling turn stove down and let the chili simmer for around 2-3 hours, stirring every 15-20 minutes to ensure the bottom doesn’t start to stick.  If you’re in a bind and low on time, this chili is pretty delicious after around 20 mins so don’t feel like you have to have a ton of time for it

– enjoy!

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xx,

[coco]