Description
Wendy’s chili recipe brings hearty comfort right to kitchen tables across America. Home cooks can recreate this classic fast-food favorite with simple ingredients and minimal preparation, delivering a warm, satisfying meal you’ll savor spoonful by delicious spoonful.
Ingredients
Scale
Meat Protein:
- 2 pounds (907 grams) fresh ground beef
Vegetable and Bean Base:
- 1 quart (946 milliliters) tomato juice
- 1 (29-ounce) (822 grams) can tomato puree
- 1 (15-ounce) (425 grams) can red kidney beans, drained
- 1 (15-ounce) (425 grams) can pinto beans, drained
- 1 medium-large onion, chopped (about 1 1/2 cups)
- 1/2 cup (75 grams) diced celery
- 1/4 cup (38 grams) diced green bell pepper
Spices and Seasonings:
- 1/4 cup (30 grams) chili powder
- 1 teaspoon ground cumin
- 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
Instructions
- Sear ground beef in a large skillet over medium-high heat until thoroughly browned, ensuring a deep caramel color and releasing rich flavors.
- Carefully drain excess fat from the meat, preserving the browned beef’s texture and reducing unnecessary grease.
- Transfer the beef to a substantial 6-quart cooking vessel, creating the foundation for the robust chili.
- Incorporate tomato juice, tomato puree, kidney beans, and pinto beans into the pot, establishing a hearty base.
- Add diced onions, chopped celery, and bell peppers to introduce layers of vegetable complexity and nutrition.
- Sprinkle chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper, blending these spices to create a harmonious and vibrant seasoning profile.
- Cover the pot and allow the chili to simmer gently on low heat for 1 to 1½ hours, stirring periodically to prevent ingredient adhesion and ensure even heat distribution.
- As an alternative preparation method, transfer the mixture to a slow cooker and cook on low temperature for 3 to 4 hours, allowing flavors to meld and intensify.
- Serve piping hot, garnishing with optional toppings like shredded cheese or chopped green onions for added texture and visual appeal.
Notes
- Drain beef thoroughly to reduce excess grease and create a cleaner, more concentrated chili flavor.
- Consider using lean ground beef (90/10) for a healthier version without compromising taste and texture.
- Customize heat levels by adjusting cayenne pepper – start with less and add gradually for personal spice preference.
- For vegetarian adaptation, replace ground beef with plant-based crumbles or extra beans, maintaining similar protein content.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 283 kcal
- Sugar: 5 g
- Sodium: 460 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 75 mg