Blue's Take on Wendy's Chili

• 2 12 lbs ground beef
• 2 teaspoons olive oil
• 1 (15 1/2 ounce) can cannellini beans (plus liquid)
• 1 (15 1/2 ounce) can pinto beans (plus liquid)
• 1 (15 1/2 ounce) can black beans (plus liquid)
• 1 (29 ounce) can tomato sauce
• 1 (10 ounce) can diced tomatoes
• 1 (4 ounce) can diced green chilies
• 1 cup sweet onion
• 3 garlic cloves
• 13 cup celery
• 1 red sweet bell pepper
• 2 tablespoons chili powder
• 3 teaspoons cumin
• 1 12 teaspoons smoked paprika
• 1 teaspoon Mexican oregano
• 1 12 cups water

1. Heat olive oil over medium-low heat on stove top in a large dutch oven.
2. dice veggies (onion, celery, garlic, bell pepper) and add to hot oil.
3. Sweat them for about 5 minutes.
4. Increase heat to med-high and add meat.
5. Cook until browned.
6. Add seasoning to ground beef mixture and cook another 2 minutes.
7. Deglaze pot with the can of tomato and their juice ,scraping up any browned bits on the bottom,.
8. Add the rest of the ingredients and reduce heat to low.
9. Simmer uncovered 4 hours and stir occasionally.
10. Skim fat off of top if needed Feeds 8-10 depending on appitites.
11. Top with cheddar or manchego cheese, sour cream.
12. hot sauce, green onions, tortilla chips or crackers if desired.

ground beef, olive oil, cannellini beans, pinto beans, black beans, tomato sauce, tomatoes, green chilies, sweet onion, garlic, celery, red sweet bell pepper, chili powder, cumin, paprika, oregano, water

Taken from www.food.com/recipe/blues-take-on-wendys-chili-484866 (may not work)