Wendy’s Copycat Chili
MAKES 16 Cups | ACTIVE TIME 15 Min | TOTAL TIME 30 Min
2 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper
4 (8 ounce) cans tomato sauce
2 (15.25 ounce) cans pinto beans, rinsed and drained
2 (15.25 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans fire roasted diced tomatoes with garlic
1 (7 ounce) can roasted green chiles, diced and peeled
2 teaspoons onion powder
2 teaspoons ground cumin
2 tablespoons New Mexico chili powder
1 tablespoon smoked paprika
pinch – 1 teaspoon crushed red pepper flakes
1 cup water
In a large 12 quart heavy bottom pot over medium high heat add ground beef, 1 teaspoon salt and pepper. Cook until browned, drain drippings if necessary. Add remaining ingredients. Bring to a boil. Reduce to simmer.
Simmer for 15 minutes. Serve and enjoy!
Cook’s Note: Add more or less red pepper flakes to adjust to desired spiciness. If you don’t like anything spicier than Big Red Gum, add a pinch. If you like 4 alarm chili add more.
Honestly you could simmer for 3-4 hours. I simmer for 15 minutes, I am quite impatient! The flavor some together the longer it cooks, but trust me it taste delicious either way!
Recipe developed by Donna Elick - The Slow Roasted Italian
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