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Wendy's Copycat Chili

Super easy chili recipe that is very tasty ...

Equipment

  • 2 lbs ground beef
  • 29 oz tomato sauce one large can
  • 29 oz kidney beans 2 cans (15 oz)
  • 29 oz black beans 2 cans (15 oz)
  • 1 cup onions, diced 1 medium
  • ½ cup diced green chili 1 small can
  • ¼ cup celery, diced 1 stalk
  • 3 med fresh tomatoes, chopped
  • 2 tsp cumin
  • 3 Tbsp chili powder Gephardts is our fave
  • 1 ½ tsp black pepper
  • 2 tsp salt
  • 2 cups water

Instructions

  • Brown the ground beef over medium heat, drain off the fat.
  • Using a fork, crumble the cooked beef into pea size pieces (a potato masher works too)
  • In large pot, combine beef, plus all remaining ingredients and bring to a simmer over low heat.
  • Cook, stirring every 15 minutes, for 2-3 hours.

Canning

  • As the chili simmers, prep your pressure canner and warm 6* pint jars and lids
  • After cooking for 2 hours, ladle chili into jars, clean rims with vinegar, set lids and screw on canning rings finger tight. Place canner lid and vent steam for 10 minutes. Bring pressure to 10 psi and hold for 75 minutes. Allow to cool naturally, remove jars, and let sit for 12 to 24 hours.
  • * If you don't plan to have a meal from this recipe, you can get 7 pints from a batch.