Description
Wendy’s Chili is a hearty and flavorful classic American chili recipe packed with ground beef, kidney and pinto beans, and a rich tomato base. This comforting dish is enhanced with a blend of chili powder, cumin, garlic, and spices, simmered slowly to meld flavors and serve a thick, satisfying meal perfect for gatherings and cold days.
Ingredients
Scale
Meat
- 2 pounds fresh ground beef
Vegetables
- 1 medium-large onion, chopped (about 1 1/2 cups)
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
Beans
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can pinto beans, drained
Liquids
- 1 quart tomato juice
- 1 (29-ounce) can tomato purée
Spices and Seasonings
- 1/4 cup chili powder (use less for milder chili)
- 1 teaspoon ground cumin (use more for real flavor)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
Instructions
- Brown the Beef: In a large skillet, brown the ground beef over medium-high heat. Stir frequently to break the beef into small pieces. Once browned, drain off the fat to reduce excess grease and ensure a clean chili base.
- Combine Ingredients: Add the browned beef and all remaining ingredients—including beans, tomato juice, tomato purée, onions, celery, bell pepper, and spices—into a 6-quart pot. Stir thoroughly to blend all components evenly.
- Simmer the Chili: Cover the pot and let the chili simmer gently for 1 to 1 1/2 hours. Stir the chili every 15 minutes to prevent sticking and help flavors meld deeply, resulting in a rich and hearty texture.
- Optional Slow Cooker Method: For hands-off cooking, transfer all ingredients to a slow cooker and cook on low heat for 3 to 4 hours. This allows the flavors to develop slowly and infuse the chili with deeper taste.
- Serve: Once the chili is cooked through and flavorful, serve it hot. Add your choice of toppings such as shredded cheese, sour cream, or chopped green onions to enhance the dish and add texture.
Notes
- You can adjust the amount of chili powder and cayenne pepper to suit your preferred level of spiciness.
- Draining the beans well prevents the chili from becoming too watery.
- Stirring regularly while simmering helps avoid burning on the bottom and blends flavors evenly.
- This chili can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
- For thicker chili, partially mash some of the beans before cooking or reduce the liquid slightly.
