Description
This Wendy’s Chili Recipe is a hearty, flavorful dish combining ground beef, beans, tomatoes, and a blend of spices. Slow-simmered to develop rich, robust flavors, it’s perfect for a comforting meal that serves six. This classic chili balances savory and spicy notes with aromatic vegetables and a well-rounded spice mix.
Ingredients
Scale
Meat and Vegetables
- 2 pounds ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
Canned Goods
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 1 can (16 ounces) kidney beans, undrained
- 1 can (16 ounces) pinto beans, undrained
- 1 can (15 ounces) tomato sauce
Liquids and Seasonings
- 1 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon cayenne pepper (adjust to taste)
Instructions
- Brown the beef: In a large skillet over medium-high heat, cook the ground beef until fully browned. Drain off any excess fat to ensure a lean base for your chili.
- Sauté vegetables with beef: Transfer the cooked ground beef to a large pot or Dutch oven and add the chopped onion, green bell pepper, and minced garlic. Cook over medium heat until the vegetables become tender and fragrant.
- Add tomatoes and beans: Pour in the diced tomatoes along with their juices, kidney beans with their liquid, pinto beans including the liquid, the tomato sauce, and water. Stir everything together to combine well.
- Season the chili: Mix in the chili powder, ground cumin, paprika, salt, black pepper, dried oregano, sugar, and cayenne pepper. Stir thoroughly to evenly distribute the spices throughout the mixture.
- Simmer the chili: Bring the entire mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for at least 2 hours, stirring occasionally to prevent sticking and to enhance flavor melding.
- Taste and adjust seasoning: After simmering, taste your chili and adjust the seasoning as needed, particularly the cayenne pepper, to suit your preferred spice level.
- Serve: Ladle the hot chili into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, or chopped green onions for a delightful finishing touch.
Notes
- For thicker chili, simmer uncovered for the last 30 minutes to reduce liquid.
- You can swap ground beef for ground turkey for a leaner version.
- Adjust cayenne pepper carefully to control the heat level to your preference.
- Leftovers taste even better the next day as flavors continue to develop.
- Serve with cornbread or tortilla chips for a complete meal.
