Cooking Instructions:

In a large 7-quart pot, brown the ground beef over medium heat until fully cooked. Drain excess fat if necessary.

Add chopped onion, bell pepper, and celery to the pot and sauté until the vegetables are tender.

Stir in the tomato sauce, kidney beans, and pinto beans (including their liquid) until well combined.

Season the mixture with cayenne pepper to your desired heat level and bring the chili to a boil.

Reduce the heat to low and let the chili simmer for at least 30 minutes, stirring occasionally to prevent sticking and guarantee even cooking.

Taste the chili and adjust seasoning as needed. Serve hot, optionally topped with sour cream, grated cheese, or alongside saltine crackers.

For best results, remember to use a large pot to accommodate the ingredients and prevent overflow while simmering.

This chili can be made in bulk and stored in the refrigerator for up to a week or frozen for longer storage. It actually tastes even better the next day as the flavors continue to meld together.

Enjoy your delicious homemade Wendy's Chili!