Copycat Wendy’s Chili

Wendy's Copycat Chili
  • 4 tbsp oil divided (coconut oil, lard, tallow)
  • 2 tsp ground cumin
  • 3 tbsp chili powder (adjust amount to taste)
  • 1/2 tsp oregano
  • 1 chipotle pepper (optional, Wendy's does not use chipotle peppers)
  • 2 garlic cloves, minced
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 3 stalks celery, chopped
  • 2 lbs ground beef (grass fed, organic beef is the best)
  • 4 cups cooked beans (use less if you don't like so many beans)
  • 3, 15 oz cans chopped tomatoes (we used a mix of red and yellow tomatoes and tomatillos)
  • 1, 15 oz can tomato sauce
  • 1 quart beef broth
  • 1-2 tbsp honey (adjust to taste)
  • 1-2 tsp salt (adjust to taste)
  1. In a large skillet, heat 2 tbsp oil over medium heat. Add spices and sauté until fragrant.
  2. Add garlic, onions, green peppers and celery. Saute until onions are transparent. Set aside.
  3. In a large soup pot, heat remaining 2 tbsp oil and brown meat.
  4. Add vegetables, tomatoes, beans, and broth.
  5. Bring to a gentle simmer and let cook for about 1 hr.
  6. Add honey and salt to taste.
  7. Serve with sour cream and cheese if desired.


Popular posts from this blog

Ginger Cuke Detox Juice

Chicken With Maple BBQ Sauce