- 2 tablespoons olive oil
- 2 pounds ground beef
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 (14 ounce) cans stewed tomatoes
- 1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
- 1 (14 ounce) can tomato sauce
- 1 cup water
- 2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Seasoning Mix)
- 1 (14 ounce) can kidney beans, undrained
- 1 (14 ounce) can pinto beans, undrained
- salt and ground black pepper to taste
- 1 tablespoon white vinegar, or more to taste
- Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
- Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
- Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.
03/19/2017
recipepes.com
just like wendy's® chili, recipe
PT15M
PT1H
5
455 calories
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