Wendy's Chili

This is my favorite chili recipe from Allrecipes.com. The broth is thinner than traditional chili. Almost more like a soup, which I LOOOOVE. Yummy. Yummy.

Ingredients

• 2 tablespoons olive oil

• 2 pounds ground beef

• 2 stalks celery, chopped

• 1 onion, chopped

• 1 green bell pepper, chopped

• 3 (14 ounce) cans stewed tomatoes

• 1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)

• 1 (14 ounce) can tomato sauce

• 1 cup water

• 2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Seasoning Mix)

• 1 (14 ounce) can kidney beans, undrained

• 1 (14 ounce) can pinto beans, undrained

• salt and ground black pepper to taste

• 1 tablespoon white vinegar, or more to taste

Directions

Instructions Checklist

• Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.

• Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.

• Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.

Cook's Note:

To adjust the heat, feel free to add cayenne pepper. The real chili has more beans in it, so you could just double the amount above.