1 November, 2015
Copycat Wendys Chili
4 frozen ground beef patties, ¼ pound each OR 1 pound of fresh ground beef
1 cup beef broth OR 1 beef bouillon cube dissolved in 1 cup of hot water
1 cup diced onion
1 Anaheim pepper, stem and seeds removed, diced
½ cup diced celery (about 1 stalk)
1 can (6 ounces) tomato paste
1 can (14.5 ounces) diced tomatoes*
1 can (15 ounces) dark red kidney beans, drained
1 can (15 ounces) pinto beans, drained
3 Tablespoons chili powder
2 Tablespoons garlic salt
1 Tablespoon ground cumin
1 Tablespoon white sugar
2 teaspoons Worcestershire sauce
In a frying pan over medium heat, cook the ground beef patties, turning once, for about 5 minutes. Remove to a plate and cut the patties into small chunks. If using fresh ground beef instead of patties, break up the meat with a spatula while cooking, until well browned, then drain and set aside.
Put all the rest of the ingredients in a 5 or 6 quart slow cooker and stir. Add the meat and stir.
Cover and cook on high for 4 hours or on low for 6-8 hours.
*Use the best canned tomatoes you can find – don’t skimp on a generic brand for this recipe. I prefer Delmonte petite diced.
This chili actually tastes best the second day, stored in the refrigerator overnight so all the flavors have a chance to meld before reheating and serving for a hearty lunch or dinner. Serve with saltine crackers and your choice of traditional chili toppings, such as shredded cheese, sour cream or chopped green onions.