Copycat Wendy’s Chili

Ingredients · for 12 (scales to your household)

• 1 Green pepper $0.88
• 2 Onions $1.21
• 1/2 cup Celery $0.39
• 1 tablespoon Vegetable oil $0.08
• 2 pounds Ground beef $15.88
• 2 cans Diced tomatoes, undrained $4.04
• 1 can Tomato sauce $2.03
• 1 cup Water $0.00
• 2 tablespoons Worcestershire sauce $0.51
• 1 tablespoon Chili powder $0.36
• 1 teaspoon Garlic powder $0.14
• 1 teaspoon Dried oregano $0.07
• 1 teaspoon Salt $0.05
• 1/2 teaspoon Pepper $0.07
• 1 can Kidney beans $2.18
• 1 can Pinto beans $1.74
• 1/2 cup Tortilla chips or corn chips (optional) $0.14

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. In a Dutch oven, saute green pepper, onions and celery in vegetable oil until tender, about 5 minutes. Add ground beef and cook until browned. Drain any liquid.
2. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil. Then reduce heat and simmer for 1-and-1/2 hours. You can tweak the seasonings for your chili now—more garlic powder and onion powder will give you the classic Wendy's flavor.
3. Add the beans to the Dutch oven. Simmer, uncovered, 10 minutes longer. (You want beans that are tender, but haven't turned to mush from over-boiling.)
4. The best thing about eating Wendy's chili at home is you can use every garnish in your refrigerator to dress it up. Put on a dollop of sour cream, chives and cheddar cheese or a handful of Fritos. If you're feeling ambitious, serve your bowl of chili with a side of these copycat Cheddar Bay Biscuits.