Description
This hearty and flavorful Wendy’s Chili recipe combines ground beef, beans, and a blend of spices simmered to perfection. It’s a comforting dish perfect for a family meal, offering a rich tomato base with the warmth of chili powder and cumin, balanced by mild sweetness and a hint of heat.
Ingredients
Scale
Main Ingredients
- 2 pounds fresh ground beef
- 1 quart tomato juice
- 1 (29-ounce) can tomato purée
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can pinto beans, drained
- 1 medium-large onion, chopped (about 1 1/2 cups)
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
Spices & 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 and ensure even cooking. Once the beef is fully browned, drain off the fat to reduce grease in your chili.
- Combine Ingredients: Transfer the browned beef to a 6-quart pot. Add tomato juice, tomato purée, drained red kidney beans, pinto beans, chopped onion, celery, green bell pepper, chili powder, ground cumin, garlic powder, salt, black pepper, dried oregano, sugar, and cayenne pepper. Stir thoroughly to combine all ingredients.
- Simmer the Chili: Cover the pot and let the chili simmer gently over low heat for 1 to 1 1/2 hours. Stir every 15 minutes to keep flavors blending evenly and to prevent the chili from sticking to the bottom of the pot. This slow simmer develops rich depth of flavor.
- Optional Slow Cooker Method: Alternatively, you can transfer all ingredients to a slow cooker and cook on low heat for 3 to 4 hours for a hands-off, slow-cooked chili with similarly rich results.
- Serve: Once cooked, ladle the chili hot into bowls. Top with your favorite garnishes such as shredded cheese, sour cream, or chopped green onions to enhance the flavor and presentation.
Notes
- For a milder chili, reduce the chili powder and cayenne pepper to taste.
- Drain and rinse the beans to reduce excess sodium if using canned beans.
- Stirring every 15 minutes during simmering is important to prevent the chili from burning on the bottom.
- Leftovers keep well in the refrigerator for up to 4 days and freeze well for longer storage.
- Serve with cornbread or over rice for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
