Wendy's Chili

Ingredients:

1 lb ground beef (80% lean)

1 medium onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 can (14.5 oz) diced tomatoes

1 can (6 oz) tomato paste

1 cup beef broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon crushed red pepper flakes (optional for heat)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1 tablespoon sugar (optional, to balance acidity)

Instructions:

In a large pot, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes.

Add the chopped onion, green bell pepper, and garlic to the pot. Cook for 3-4 minutes until the vegetables soften.

Stir in the kidney beans, pinto beans, diced tomatoes, tomato paste, and beef broth. Mix well.

Add the chili powder, cumin, paprika, crushed red pepper flakes (if using), salt, and black pepper. Stir to combine.

Bring the chili to a simmer, then reduce the heat to low. Let it cook uncovered for 30-45 minutes, stirring occasionally. If you prefer a thicker chili, cook for a longer time; if you like it thinner, add more beef broth.

Taste and adjust the seasoning, adding sugar if the chili tastes too acidic from the tomatoes.

Once the chili is ready, serve it hot, and garnish with optional toppings like shredded cheese, sour cream, or chopped green onions.