Wendy’s secret recipe minus the carbs. 6 servings. This chili is Keto friendly, if you don’t care about carbs, you can add beans (I like a combo of black and red kidney beans) and to sweeten it a bit, I also add frozen corn.
Ingredients:
1–2-pound(s) ground beef (also tastes great with ground italian sausage, or ground chicken)
1 diced red onion and 1 diced yellow onion
1 diced jalapeno (deseeded or 1 can)
1 stalk of celery – chopped
1 green pepper – diced
1 – 15 ounce can dice tomatoes (I use the fire roasted tomatoes)
1 – 15 ounce can of tomato sauce (watch the sugar added)
1 cup of water
1.5 teaspoon of chili powder
1-2 teaspoons of cumin
½ teaspoon of garlic powder
½ teaspoon of dried oregano
1 teaspoon of sea salt
¼-1/2 teaspoon ground black pepper
½ teaspoon of white vinegar
Grated cheddar cheese – we like the 5 cheese packages.
Directions:
Brown the meat, drain the fat.
Add all other ingredients, bring to a boil, then reduce heat for 45 minutes.
Top with cheese and optional sour cream.
Tips:
- To make your chili spicier add more cayenne pepper, to reduce spiciness eliminate the jalapeno pepper.
- You can substitute other meat—ground chicken, ground veal, ground sausage or add them all together.
- This freezes well. We make a large batch and freeze in 2 portion sizes.
