Description
This hearty Wendy’s Chili Recipe features a delicious blend of ground beef, beans, tomatoes, and a flavorful mix of spices. Slow-simmered to perfection, this classic American chili is perfect for a comforting meal any day of the week.
Ingredients
Scale
Meat and Vegetables
- 2 pounds ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
Beans and Tomatoes
- 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
- 1 cup water
Spices
- 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 Ground Beef: In a large skillet, cook the ground beef over medium-high heat until browned. Make sure to break up the meat as it cooks. Drain any excess fat to keep the chili from becoming greasy.
- Sauté Vegetables: Transfer the cooked beef to a large pot or Dutch oven. Add the chopped onion, green bell pepper, and minced garlic. Cook over medium heat, stirring occasionally, until the vegetables become tender and fragrant.
- Add Beans and Tomatoes: Pour in the diced tomatoes with their juices, kidney beans with their liquid, pinto beans with their liquid, tomato sauce, and water. Stir the mixture thoroughly to combine all ingredients evenly.
- Incorporate Spices: Add chili powder, ground cumin, paprika, salt, black pepper, dried oregano, sugar, and cayenne pepper into the pot. Stir well to distribute the spices throughout the chili base.
- Simmer the Chili: Bring the entire mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 2 hours. Stir the chili occasionally during this time to prevent sticking and to blend the flavors fully.
- Season to Taste: After simmering, taste the chili and adjust the seasoning if necessary. Add more cayenne pepper if you prefer a spicier flavor.
- Serve: Ladle the hot chili into bowls and serve with your choice of toppings such as shredded cheese, sour cream, chopped onions, or jalapeños for a perfect finishing touch.
Notes
- For a thicker chili, allow it to simmer uncovered for the last 30 minutes.
- You can substitute ground turkey or chicken for a leaner option.
- Adjust cayenne pepper quantity based on your spice preference.
- Leftover chili can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with cornbread or tortilla chips for a complete meal.
