Description
This hearty chili is inspired by Wendy’s iconic recipe. Packed with ground beef, beans, and a medley of spices, it’s perfect for a cozy meal or game day feast.
Ingredients
Units
Scale
For the Chili:
- 2 lbs ground beef
- 1 medium onion (diced)
- 1 green bell pepper (diced)
- 3 celery stalks (diced)
- 2 cans (14.5 oz each) diced tomatoes (do not drain)
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 1 cup water
- 1 can (15 oz) kidney beans (drained and rinsed)
- 1 can (15 oz) pinto beans (drained and rinsed)
Spices:
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
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Instructions
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Cook the Ground Beef:
- In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess fat and return the beef to the pot.
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Sauté the Vegetables:
- Add the onion, green bell pepper, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
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Add the Tomatoes and Liquid:
- Stir in the diced tomatoes (with juice), tomato sauce, tomato paste, and water. Mix well to combine.
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Incorporate the Beans and Spices:
- Add the kidney beans, pinto beans, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Stir thoroughly to blend the flavors.
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Simmer the Chili:
- Reduce the heat to low, cover the pot, and let the chili simmer for at least 30-40 minutes, stirring occasionally. For a richer flavor, let it simmer for 1-2 hours.
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Adjust and Serve:
- Taste the chili and adjust seasoning if needed. Serve hot, topped with shredded cheese, sour cream, or green onions if desired.
Notes
- To thicken the chili, let it simmer uncovered for the last 10-15 minutes.
- For a milder flavor, reduce the amount of chili powder and omit the cayenne pepper.
- Leftovers taste even better the next day and can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.