Wendy’s Chili is a comforting classic that’s perfect for a crisp fall day. This hearty and flavorful chili is loaded with ground beef, beans, and a rich blend of spices that will warm you up from the inside out.
Whether you’re serving it as a main course or alongside your favorite fall dishes, this recipe brings the familiar taste of Wendy’s right to your kitchen. It’s easy to prepare and makes enough to feed a crowd, making it an ideal dish for family gatherings, game days, or simply enjoying a cozy meal at home.
This chili recipe stands out for its balance of flavors and textures. The combination of tomato juice, tomato purée, and a mix of beans creates a rich base, while the chili powder, cumin, and other spices add depth and warmth.
The best part? You can easily adjust the spice level to suit your taste, making this chili as mild or as spicy as you like. Serve it with your favorite toppings like shredded cheese, sour cream, or chopped green onions for an extra touch of deliciousness.
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
- 1/4 cup chili powder (use less for milder chili)
- 1 teaspoon ground cumin (use more for stronger 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
Directions:
- Brown the Ground Beef: In a large skillet, cook the ground beef over medium heat until it’s fully browned. Drain off any excess fat.
- Combine Ingredients: Transfer the browned beef to a 6-quart pot. Add the tomato juice, tomato purée, drained kidney beans, drained pinto beans, chopped onion, diced celery, and diced green bell pepper to the pot. Stir in the chili powder, ground cumin, garlic powder, salt, black pepper, dried oregano, sugar, and cayenne pepper.
- Simmer the Chili: Cover the pot and let the chili simmer over low heat for 1 to 1 1/2 hours, stirring every 15 minutes to prevent sticking and to ensure even cooking. The longer it simmers, the more the flavors will develop.
- Alternative Slow Cooker Method: If you prefer, you can transfer the browned beef and the remaining ingredients to a slow cooker. Cook on low for 3 to 4 hours, stirring occasionally.
- Serve: Once the chili is done, serve it hot with your favorite toppings, such as shredded cheese, sour cream, or chopped green onions. Enjoy the hearty, warming flavors that are perfect for a crisp fall day.
