Copycat Wendy’s-Style Chili

Instructions

1. 1

   In a large pot over medium heat, brown the ground beef, breaking it into small crumbles. Drain off excess fat, leaving just a little for flavor.

2. 2

   Add the onion, bell pepper, and celery. Cook for 6–8 minutes, until softened. Stir in the garlic and cook for 30 seconds—don’t let it burn, dear.

3. 3

   Add the diced tomatoes, tomato sauce, beans, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper. Stir everything together.

4. 4

   Bring the chili to a gentle boil, then reduce the heat to low. Cover partially and simmer for 60 minutes, stirring occasionally. This slow bubbling is where the flavors become friends.

5. 5

   Taste and adjust the seasoning. Add the sugar if the tomatoes taste sharp, and the vinegar if the chili needs a little brightness.

6. 6

   Rest for 10 minutes before serving. Ladle into bowls and top with shredded cheddar, sour cream, diced onion, or crackers.