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Tomato-based beef and kidney bean chili with cheese and scallions
Andrew Fowler

Wendy's-Style Weeknight Chili

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85-percent lean ground beef
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 28 oz canned crushed tomatoes
  • 15 oz canned kidney beans drained
  • 15 oz canned pinto beans drained
  • 1 1/2 cups low-sodium beef broth
  • 1 tsp kosher salt

Method
 

  1. Cook beef in a Dutch oven over medium heat, mashing into very fine crumbles.
  2. Cook 8 to 10 minutes until no pink remains and beef reaches 160°F. Drain all but 1 tablespoon fat.
  3. Add onion and bell pepper; cook 5 minutes until edges soften.
  4. Stir in chili powder and cumin for 30 seconds; add tomatoes, beans, broth, and salt.
  5. Simmer uncovered over low heat 35 minutes, stirring twice, until thick but spoonable.