The Seasoned MomWendy's Copycat Chili
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
Serves 8- 1 (10 ounce) can diced tomatoes with green chilies (like Rotel) (with juice)
- 1 (14.5 ounce) can petite diced tomatoes (with juice)
- 1 (29 ounce) can tomato sauce
- 1 medium onion, (diced)
- 1 rib celery, (diced)
- 1 small green bell pepper, (diced)
- ¼ teaspoon cayenne pepper ((or more to taste if you like it spicy))
- 2 cloves garlic, (minced)
- 2 tablespoons olive oil
- 1 (15.5 ounce) can kidney beans, (drained and rinsed)
- 1 (15.5 ounce) can pinto beans, (drained and rinsed)
- 2 lbs. ground beef
- 1 cup water or beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ¾ teaspoon kosher salt
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
In a large Dutch oven over medium-high heat, heat the olive oil. Add the beef, onion, celery, bell pepper, and garlic.
- Step 2
Cook, stirring and breaking up the meat, until the beef is no longer pink. Drain off the excess grease and return the beef mixture to the pot.
- Step 3
Stir in the tomato sauce, diced tomatoes, tomatoes with green chilies, water or broth, both types of beans, chili powder, cumin, sugar, salt, pepper, garlic powder, onion powder, and cayenne. Mix well.
- Step 4
Bring to a boil, then reduce heat to low. Cover and simmer for at least 1 hour, stirring occasionally. Taste and add extra salt, sugar, cayenne, or a splash of broth if needed.
Interactive, hands-free timers are available in the Supper app.
In a large Dutch oven over medium-high heat, heat the olive oil. Add the beef, onion, celery, bell pepper, and garlic.
Source: The Seasoned Mom
