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
Scale
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.
