Wendy’s Chili

1. Brown the Beef
   In a large pot or Dutch oven, cook ground beef over medium heat until no pink remains. Drain excess fat.

2. Add Vegetables
   Stir in onion, bell pepper, and celery. Cook until softened (about 3–4 minutes).

3. Add Tomatoes, Beans & Spices
   Stir in diced tomatoes, tomato sauce, kidney beans, pinto beans, and water (or broth).
   Add chili powder, cumin, salt, pepper, garlic powder, oregano, cayenne, and sugar. Mix well.

4. Simmer
   Bring to a boil, then reduce heat to low. Cover and simmer 45–60 minutes, stirring occasionally, until thickened and flavorful.

🍽️ Serve Like Wendy’s

• Top with shredded cheddar cheese 🧀

• Add chopped onions 🧅 or a dollop of sour cream

• Serve with saltine crackers or cornbread on the side

🧊 Storage Tips

• Keeps in the fridge up to 5 days

• Freezes beautifully for up to 3 months

• Reheat gently on the stove or in the microwave — it gets even better the next day!