I have been experimenting with a good chili recipe for a few years now and it was always good, but never quite like the famous Wendy's taste that everyone including my husband loves. So I tweaked this recipe I had for two reasons, one because I didn't have all of the ingredients and two because my husband doesn't like some of the ingredients in the recipe (like celery).
I made it simpler, and once I tried it I realized just how good it came out this time. But of course the real test was what my husband thought... and the verdict was: he loved it! He said it was really good, and to me that's always a win and deserving of a little star in my recipe book. :)
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2 Tbsp Extra Virgin Olive Oil
2 lbs ground beef
1 onion, chopped
1/2 red pepper, chopped
1 can diced tomatoes
1 cup water
1 can of pinto beans
1 can kidney beans
2 tbsp chili powder
2 tbsp white or red vinegar
salt
black pepper
cayenne pepper
1. Drizzle extra virgin olive oil in a medium pot over medium heat.
2. Add the ground beef and cook until no longer pink.
3. Stir in the chopped onions, pepper, and cook until onions are softened and translucent.
4. Add the can of diced tomatoes and cup of water. Squish the tomatoes and stir in the chili seasoning.
5. Mix in the beans, salt, black & cayenne pepper, and bring to a boil.
6. Once it comes to a boil, reduce the heat and let simmer for about 45 minutes. Stir occasionally and finally add the vinegar and stir.
7. Serve with cheese, sliced avocados, sour cream, over fluffy mashed potatoes or baked potatoes-- Buon Appetito!
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