First, I love making chili – my family laughs because once the weather starts getting cool, I make chili. Second, I have always loved Wendy’s chili even as a kid. This is a perfect recipe and the whole family will love it.
Leftovers are fantastic as well – the flavors develop and make the leftovers even better. I also freeze the chili for a quick meal when I am craving chili or need dinner on the table quickly.
This is perfect to top a baked potato or serve with cheddar and jalapeño cornbread (my favorite). I also set out sour cream, shredded cheese, Fritos, and black olives so each person can add toppings.
The recipe is so easy and delicious, you need to try it and I think you will be hooked! In the Notes I have the slow cooker instructions in case that works better for you.
Enjoy!
Ingredients
2 lbs. ground beef – 85/15
1 yellow onion – diced
2 stalks celery – chopped
1 green bell pepper – chopped
29 oz. canned tomato sauce
29 oz. canned kidney beans – not drained
29 oz. canned pinto beans – not drained
28 oz. canned tomatoes – chopped and not drained
1 diced jalapeño – de-seeded and de-veined
1 Tbsp. cumin powder
¼ cup chili powder
1 tsp. black pepper
2 tsp. salt
1 cup water or tomato juice
1 Tbsp. butter
Directions in the next page!