Description
This homemade Wendy’s Chili Recipe delivers a hearty, flavorful, and comforting bowl of classic American chili. Featuring ground beef, kidney and pinto beans, diced tomatoes, and a blend of spices like chili powder and cumin, it’s slow-simmered to develop rich depth and perfect for a satisfying meal.
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
- 1 cup water
Spices and Seasonings
- 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 it is thoroughly browned. Drain any excess fat from the beef to prevent greasiness in the chili.
- Sauté Vegetables with Beef: In a large pot or Dutch oven, combine the cooked ground beef, chopped onion, green bell pepper, and minced garlic. Cook over medium heat, stirring occasionally, until the vegetables soften and become tender.
- Add Canned Ingredients and Water: Pour in the diced tomatoes with their juices, kidney beans with their liquid, pinto beans with their liquid, tomato sauce, and the cup of water. Stir everything together to combine all ingredients evenly.
- Season the Chili: Add chili powder, ground cumin, paprika, salt, black pepper, dried oregano, sugar, and cayenne pepper to the pot. Stir well to distribute the spices throughout the chili mixture.
- Simmer the Chili: Bring the pot to a boil over medium heat. Once boiling, lower the heat to low, cover the pot, and allow the chili to simmer gently for at least 2 hours. Stir occasionally during simmering to prevent sticking and to help flavors meld.
- Adjust Seasonings: After simmering, taste the chili and adjust the seasoning as desired. Add more cayenne pepper if you prefer extra heat or adjust salt and spices to suit your palate.
- Serve: Serve the chili hot, optionally garnished with your favorite toppings such as shredded cheese, sour cream, or chopped green onions for added flavor and texture.
Notes
- For a thicker chili, simmer uncovered for the last 30 minutes to reduce excess liquid.
- Use lean ground beef to reduce fat content without sacrificing flavor.
- Adjust cayenne pepper to your preferred spice level; omit entirely for a milder dish.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
- Consider serving with cornbread or over rice for a complete meal.
