Warm up on a crisp fall day with this comforting and hearty Wendy’s Chili-inspired recipe. Packed with tender ground beef, beans, and bold spices, this chili is perfect for cozy nights or feeding a crowd.
Why You’ll Love This Recipe
- Rich and Hearty: A thick, flavorful chili with just the right amount of spice.
- Perfect for Fall: Warm and comforting, it’s ideal for chilly weather.
- Slow Cooker Option: Set it and forget it for an easy dinner.
- Customizable Heat: Adjust the spice level to suit your taste.
- Great for Meal Prep: Makes enough to enjoy now and freeze for later.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 pounds 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 1 1/2 cups)
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 cup chili powder (adjust for spice preference)
- 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
Directions
Step 1: Brown the Beef
- In a large skillet, brown the ground beef over medium heat.
- Drain off any excess fat and transfer the beef to a 6-quart pot or slow cooker.
Step 2: Combine Ingredients
- 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 to the pot.
- Stir well to combine all ingredients.
Step 3: Simmer the Chili
- Stovetop: Cover the pot and let the chili simmer over low heat for 1 to 1 1/2 hours, stirring every 15 minutes.
- Slow Cooker: Cook on low for 3 to 4 hours, stirring occasionally if possible.
Step 4: Serve
- Ladle the chili into bowls and serve warm.
- Top with shredded cheese, sour cream, diced onions, or crackers if desired.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Cooking Time: 90 minutes
- Total Time: 1 hour 50 minutes
Variations
- Vegetarian Option: Swap ground beef for plant-based crumbles or diced mushrooms and use vegetable broth.
- Spicier Chili: Add diced jalapeños or extra cayenne pepper.
- Thicker Chili: Reduce the amount of tomato juice or simmer longer.
- Add Veggies: Include zucchini, carrots, or corn for added nutrients.
- Cheesy Twist: Stir in shredded cheddar cheese just before serving for a creamy finish.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze chili in portioned containers for up to 3 months.
- Reheating: Warm on the stovetop over medium heat or in the microwave, adding a splash of water if needed.
FAQs
1. Can I use canned beans with liquid?
Yes, but draining them prevents the chili from becoming too watery.
2. How do I make this less spicy?
Use less chili powder and cayenne pepper, or omit the cayenne entirely.
3. Can I cook this in an Instant Pot?
Yes, use the sauté function to brown the beef, then pressure cook on high for 15 minutes and allow natural release.
4. What’s the best way to thicken the chili?
Simmer uncovered for a longer time, or mash some of the beans with a spoon and stir.
5. Can I double the recipe?
Yes, just use a larger pot or slow cooker to accommodate the extra ingredients.
6. What can I serve with this chili?
Serve with cornbread, tortilla chips, or a side salad.
7. Can I use fresh tomatoes instead of purée?
Yes, blend fresh tomatoes to make 29 ounces of purée.
8. Can I make this ahead of time?
Absolutely! Chili tastes even better after sitting for a day as the flavors meld.
9. How do I adjust this recipe for a smaller batch?
Halve all the ingredients and reduce the simmering time slightly.
10. Can I add pasta or rice?
Yes, cooked pasta or rice can be added to make it even heartier.
Conclusion
Wendy’s Chili is the perfect recipe to warm you up on a crisp fall day. With its rich flavors and hearty ingredients, this homemade version captures everything you love about the classic dish. Whether you’re hosting a family dinner or prepping for a week of meals, this chili is sure to be a hit!
Print
Wendy’s Chili Recipe
- Prep Time: 20min
- Cook Time: 90min
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop or Slow Cooker
- Cuisine: American
Description
Recreate the comfort of Wendy’s Chili at home! Packed with ground beef, beans, and savory spices, this hearty chili is perfect for cool autumn evenings.
Ingredients
For the Chili:
- 2 pounds 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 1 1/2 cups)
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
Spices and Seasonings:
- 1/4 cup chili powder (adjust for spice level)
- 1 teaspoon ground cumin (use more for stronger flavor)
- 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
1. Cook the Beef
- In a large skillet over medium heat, brown the ground beef, breaking it into crumbles as it cooks.
- Drain off excess fat and transfer the beef to a 6-quart pot.
2. Combine Ingredients
- Add the tomato juice, tomato purée, beans, onion, celery, and green bell pepper to the pot with the beef.
- Stir in the chili powder, ground cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper. Mix well to combine.
3. Simmer the Chili
- Cover the pot and bring the chili to a gentle simmer over medium-low heat.
- Stir every 15 minutes to prevent sticking and ensure even cooking.
- Simmer for 1 to 1 1/2 hours, allowing the flavors to meld.
4. Serve and Enjoy
- Ladle the chili into bowls and serve hot.
- Garnish with your favorite toppings like shredded cheese, sour cream, diced onions, or jalapeños.
Slow Cooker Option
- After browning the beef, transfer it and all ingredients to a slow cooker.
- Cook on low for 3-4 hours, stirring occasionally.
Notes
- Add diced jalapeños or additional cayenne pepper for a spicier chili.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Serve with cornbread, crackers, or over baked potatoes for a hearty meal.
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