Wendy’s Chili
This Wendy’s Chili recipe is the perfect dish for a crisp fall day. Packed with ground beef, beans, and a blend of savory spices, it’s hearty, comforting, and incredibly easy to make. Whether you simmer it on the stove or let it cook low and slow in a crockpot, this chili is sure to warm you up from the inside out.
Ingredients:
- 2 lbs 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 1½ cups)
- ½ cup diced celery
- ¼ cup diced green bell pepper
- ¼ cup chili powder (use less for milder chili)
- 1 tsp ground cumin (use more for extra flavor)
- 1½ tsp garlic powder
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp dried oregano
- ½ tsp sugar
- ⅛ tsp cayenne pepper
Directions:
- Brown the Beef: In a large skillet, brown the ground beef over medium heat. Drain off the fat.
- Combine Ingredients: Transfer the beef to a 6-quart pot. Add the tomato juice, tomato purée, kidney beans, pinto beans, onion, celery, green bell pepper, chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper. Stir well to combine.
- Simmer: Cover the pot and let the chili simmer for 1 to 1½ hours, stirring every 15 minutes.
- Slow Cooker Option: Alternatively, you can cook this in a slow cooker on low for 3 to 4 hours.
Serving Suggestions:
- Top with shredded cheese, sour cream, and chopped green onions.
- Serve with cornbread or crackers for a complete meal.
Tips:
- For a milder chili, reduce the amount of chili powder.
- Add extra cumin for a deeper, smokier flavor.
- This chili tastes even better the next day as the flavors meld together.
Storage:
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Enjoy this cozy, comforting chili on a chilly fall day—it’s sure to become a family favorite!