Wendy’s Chili is a beloved classic that has warmed the hearts and satisfied the cravings of many. With its rich blend of flavors and hearty ingredients, this dish is a go-to for comfort food lovers. Growing up, chili was a staple in our household, especially during the cold winter months. My family and I would gather around the table, each with a steaming bowl of chili, topped with cheese or a dollop of sour cream. The aroma alone was enough to make our mouths water. Wendy’s Chili, with its perfectly balanced spices and tender meat, brings back those cozy memories and offers a taste of nostalgia in every bite. This recipe is perfect for a family dinner, a game day gathering, or simply to enjoy a comforting meal at home. It’s easy to prepare and can be cooked on the stovetop or in a slow cooker, making it versatile and convenient. Let’s dive into the step-by-step instructions to create this delightful dish.
Ingredients
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato puree
1 (15-ounce) can red beans, drained
1 (15-ounce) can pinto beans, drained
1 large onion, chopped (about 1 ½ cups)
½ cup diced celery
¼ cup diced green bell pepper
¼ cup chili powder (adjust to taste)
1 teaspoon cumin
1½ teaspoons garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon oregano
½ teaspoon sugar
⅛ teaspoon cayenne pepper
Instructions
Stovetop Directions
Brown the Ground Beef:
Heat a large skillet over medium-high heat.
Add the 2 pounds of fresh ground beef to the skillet.
Cook the beef until it is browned, breaking it up into small pieces with a spatula as it cooks.
Once the beef is fully cooked, drain off any excess fat.
Prepare the Vegetables:
While the beef is browning, chop 1 large onion, dice ½ cup of celery, and dice ¼ cup of green bell pepper.
Ensure the vegetables are chopped into small, even pieces for consistent cooking and texture.
Combine Ingredients in a Pot:
In a large 6-quart pot, add the browned and drained beef.
Pour in 1 quart of tomato juice and 1 (29-ounce) can of tomato puree.
Add the drained 1 (15-ounce) can of red beans and 1 (15-ounce) can of pinto beans.
Stir in the chopped onion, diced celery, and diced green bell pepper.
Add Spices and Seasonings:
Add ¼ cup of chili powder. If you prefer a milder chili, start with less and add more to taste.
Sprinkle in 1 teaspoon of cumin, 1½ teaspoons of garlic powder, 1 teaspoon of salt, ½ teaspoon of ground black pepper, ½ teaspoon of oregano, ½ teaspoon of sugar, and ⅛ teaspoon of cayenne pepper.
Stir well to ensure all ingredients are thoroughly combined.
Simmer the Chili:
Cover the pot with a lid and bring the mixture to a simmer over medium heat.
Reduce the heat to low and let the chili simmer for 1 to 1½ hours.
Stir the chili every 15 minutes to prevent sticking and ensure even cooking.
Taste the chili occasionally and adjust the seasonings as needed.
Serve:
Once the chili has simmered and all the flavors have melded together, remove the pot from heat.
Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or tortilla chips.
Slow Cooker Directions
Brown the Ground Beef:
Heat a large skillet over medium-high heat.
Add the 2 pounds of fresh ground beef to the skillet.
Cook the beef until it is browned, breaking it up into small pieces with a spatula as it cooks.
Once the beef is fully cooked, drain off any excess fat.
Prepare the Vegetables:
While the beef is browning, chop 1 large onion, dice ½ cup of celery, and dice ¼ cup of green bell pepper.
Ensure the vegetables are chopped into small, even pieces for consistent cooking and texture.
Combine Ingredients in the Slow Cooker:
Transfer the browned and drained beef to the slow cooker.
Pour in 1 quart of tomato juice and 1 (29-ounce) can of tomato puree.
Add the drained 1 (15-ounce) can of red beans and 1 (15-ounce) can of pinto beans.
Stir in the chopped onion, diced celery, and diced green bell pepper.
Add Spices and Seasonings:
Add ¼ cup of chili powder. If you prefer a milder chili, start with less and add more to taste.
Sprinkle in 1 teaspoon of cumin, 1½ teaspoons of garlic powder, 1 teaspoon of salt, ½ teaspoon of ground black pepper, ½ teaspoon of oregano, ½ teaspoon of sugar, and ⅛ teaspoon of cayenne pepper.
Stir well to ensure all ingredients are thoroughly combined.
Cook in the Slow Cooker:
Cover the slow cooker with its lid.
Set the slow cooker to low and cook for 4 hours.
If you’re short on time, you can set it to high and cook for 2 to 2½ hours.
Stir the chili occasionally to ensure even cooking.
Serve:
Once the chili has finished cooking, give it a final stir.
Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or tortilla chips.
Variations and Substitutions
Vegetarian Option:
Replace the ground beef with a plant-based meat substitute or additional beans such as black beans or chickpeas.
Use vegetable broth instead of tomato juice for added flavor.
Spicy Version:
Increase the amount of cayenne pepper or add a diced jalapeño or two for extra heat.
Consider adding a few drops of hot sauce to kick up the spice level.
Meat Lovers’ Chili:
Add cooked and crumbled sausage or chopped bacon for an extra layer of meaty flavor.
Use a combination of ground beef and ground turkey or pork for a varied taste and texture.
Healthier Version:
Use lean ground beef or ground turkey to reduce the fat content.
Add more vegetables such as carrots, zucchini, or bell peppers to increase the nutritional value.
Conclusion
Wendy’s Chili is a hearty and satisfying dish that brings comfort and joy with every bite. Its rich combination of ground beef, beans, and spices creates a flavorful and aromatic chili that is perfect for any occasion. Whether you prefer to cook it on the stovetop or in a slow cooker, this recipe is straightforward and easy to follow. The flexibility of the recipe allows for various substitutions and additions, making it adaptable to different tastes and dietary preferences. Serve it with your favorite toppings and enjoy a warm, delicious bowl of chili that will remind you of home. This classic recipe is sure to become a favorite in your household, bringing warmth and comfort to your table.
Wendy’s Chili
Ingredients
- 2 pounds fresh ground beef Provides the main protein for the chili, adding richness and flavor.
- 1 quart tomato juice Adds a rich tomato base and liquid to the chili.
- 1 29- ounce can tomato puree Thickens the chili and enhances the tomato flavor.
- 1 15- ounce can red beans drained (Adds texture and protein to the chili.)
- 1 15- ounce can pinto beans drained (Contributes additional texture and protein.)
- 1 large onion chopped (about 1½ cups, Provides sweetness and depth to the chili.)
- ½ cup diced celery Adds a subtle crunch and flavor to the chili.
- ¼ cup diced green bell pepper Adds a mild, sweet flavor.
- ¼ cup chili powder adjust to taste, Provides the primary spice and flavor to the chili.
- 1 teaspoon cumin Adds a warm, earthy flavor.
- 1½ teaspoons garlic powder Enhances the overall flavor with a garlicky touch.
- 1 teaspoon salt Balances the flavors in the chili.
- ½ teaspoon ground black pepper Adds a mild heat and depth to the flavor.
- ½ teaspoon oregano Adds a hint of herbal flavor.
- ½ teaspoon sugar Balances the acidity of the tomatoes.
- ⅛ teaspoon cayenne pepper Adds a slight kick of heat.
Instructions
- Brown the Ground Beef: In a large skillet over medium-high heat, cook 2 pounds of ground beef until browned, breaking it up into small pieces as it cooks. Drain any excess fat.
- Prepare the Vegetables: While the beef is browning, chop 1 large onion, dice ½ cup of celery, and dice ¼ cup of green bell pepper. Ensure even chopping for consistent cooking.
- Combine Ingredients in a Pot (Stovetop Method): In a large 6-quart pot, add the browned beef, 1 quart tomato juice, 1 (29-ounce) can tomato puree, drained red and pinto beans, chopped onion, diced celery, and diced bell pepper. Stir to combine.
- Add Spices and Seasonings: Stir in ¼ cup chili powder, 1 teaspoon cumin, 1½ teaspoons garlic powder, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon oregano, ½ teaspoon sugar, and ⅛ teaspoon cayenne pepper. Mix well.
- Simmer the Chili (Stovetop Method): Cover the pot with a lid, bring to a simmer over medium heat, then reduce heat to low. Simmer for 1 to 1½ hours, stirring every 15 minutes to prevent sticking and ensure even cooking.
- Cook in the Slow Cooker (Alternative Method): After browning the beef and preparing the vegetables, combine all ingredients in a slow cooker. Cook on low for 4 hours or on high for 2 to 2½ hours. Stir occasionally.
- Serve: Once the chili is cooked, serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or tortilla chips.
