Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 large white onion, finely diced (approx. 250g)
  • 3 stalks celery, chopped (approx. 150g)
  • 1 green bell pepper, seeded and diced (approx. 150g)
  • 29 oz tomato sauce
  • 15 oz diced tomatoes (undrained)
  • 15 oz stewed tomatoes (cut into smaller pieces, undrained)
  • 15 oz dark red kidney beans (drained and rinsed)
  • 15 oz pinto beans (drained and rinsed)
  • 2 tbsp tomato paste
  • 0.25 cup chili powder
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tbsp light brown sugar
  • 1 tsp white vinegar

Instructions:

  1. Place the 2 lbs ground beef in the Dutch oven over medium high heat. Season with 1 tsp salt and 0.5 tsp black pepper. Use your potato masher to break the meat into tiny grains as it browns. Cook until no pink remains.
  2. Transfer the browned beef into a fine mesh strainer. Rinse it quickly under warm tap water to remove excess grease. Note: This mimics the Wendy's process and ensures the chili isn't oily on top.
  3. Wipe out the pot, add a tiny splash of oil, and toss in the diced white onion, chopped celery, and diced green pepper. Sauté for about 5 minutes until the onions are translucent and fragrant.
  4. Push the vegetables to the side and add the 2 tbsp tomato paste to the center. Let it sizzle for 1 minute until it turns a deep brick red. Stir in the 0.25 cup chili powder, cumin, garlic powder, onion powder, and smoked paprika.
  5. Return the beef to the pot. Pour in the 29 oz tomato sauce, undrained diced tomatoes, and stewed tomatoes (which you should break apart with your spoon). Stir until everything is a velvety red mixture.
  6. Fold in the drained and rinsed kidney beans and pinto beans. Add the 1 tbsp light brown sugar. Stir thoroughly to ensure the sugar doesn't settle at the bottom.
  7. Bring the mixture to a low boil, then immediately reduce heat to low. Cover and simmer for 45 minutes. Stir every 10 minutes to prevent sticking. Look for the liquid to thicken and the color to darken.
  8. Stir in the 1 tsp white vinegar. Taste and add a pinch more salt if needed. Let it sit off the heat for 5 minutes before serving. Note: This resting period allows the temperature to stabilize for better flavor perception.