Description
A hearty and flavorful Wendy’s-style chili recipe featuring ground beef, beans, and a perfect blend of spices simmered to perfection for a comforting meal.
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 Meat: In a large skillet, cook the ground beef over medium-high heat until evenly browned. Drain any excess fat to reduce greasiness and prepare for the next step.
- Sauté Vegetables with Beef: Transfer the browned beef to a large pot or Dutch oven. Add chopped onion, green bell pepper, and minced garlic. Cook over medium heat, stirring occasionally, until the vegetables have softened and become tender, which usually takes about 5-7 minutes.
- 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 well to combine all the ingredients evenly.
- Incorporate Spices: Mix in chili powder, ground cumin, paprika, salt, black pepper, dried oregano, sugar, and cayenne pepper. Stir the chili thoroughly to distribute the spices throughout the mixture.
- Simmer the Chili: Bring the chili mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 2 hours. Stir occasionally to prevent sticking and help the flavors meld together beautifully.
- Adjust Seasoning: After simmering, taste the chili and adjust the seasoning, especially the cayenne pepper if you prefer more or less heat. Make sure the flavors are balanced and to your liking.
- Serve: Ladle the hot chili into bowls and serve immediately. Optionally, garnish with your favorite toppings such as shredded cheese, sour cream, chopped onions, or fresh cilantro for added flavor and texture.
Notes
- For a thicker chili, simmer uncovered for the last 30 minutes.
- Adjust cayenne pepper to control the heat level according to personal preference.
- Use a Dutch oven or heavy-bottomed pot to prevent burning during long simmering.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
