Wendy’s Copycat Chili

MAKES 16 Cups  |  ACTIVE TIME 15 Min  |  TOTAL TIME 30 Min     

2 pounds 93% lean ground beef
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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