To make a homemade version of Wendy’s chili, start by browning 2 pounds of ground beef in a skillet over medium heat. In a large pot, combine the beef with a 29-ounce can of tomato soup, a 29-ounce can of kidney beans and a 29-ounce can of pinto beans.
Using a fork, crumble the browned beef into pea-size pieces. Add 1 cup of diced onions, 1/2 cup of diced green chili pepper, three medium tomatoes and 1/4 cup of diced celery to the pot. Then add the following spices to the pot: 1 1/2 teaspoons of black pepper, 2 teaspoons of cumin powder, 3 tablespoons of chili powder and 2 teaspoons of salt to the pot. Add 2 cups of water and bring the mixture to a simmer over low heat. Cook for two to four hours, stirring every 15 to 20 minutes.
Serve the chili with sour cream, shredded cheese and a sprinkle of corn chips. For a less spicy recipe, substitute the chili peppers with green peppers and add more chili powder. For a spicier recipe, add 1/2 teaspoon more of black pepper, 1 tablespoon of red cayenne pepper and 5 or 6 jalapeno peppers. To make a thicker chili, use only 1 cup of water.