Description
Recreate the classic Wendy’s chili at home with this easy, flavorful recipe! A hearty blend of ground beef, beans, tomatoes, and spices, this comforting dish is perfect for chilly nights.
Ingredients
Units
Scale
- 2 lbs ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 cup beef broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 3 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 tbsp Worcestershire sauce
- 1 tsp white sugar
Instructions
- Brown the Beef:
- In a large Dutch oven or pot, cook ground beef over medium-high heat until browned.
- Drain excess grease if necessary.
- Sauté the Aromatics:
- Add onion, green bell pepper, and garlic to the pot. Sauté for 3-4 minutes until softened.
- Build the Chili Base:
- Stir in diced tomatoes, tomato sauce, Rotel, tomato paste, and beef broth.
- Add Beans & Spices:
- Mix in kidney beans, pinto beans, chili powder, cumin, salt, black pepper, smoked paprika, oregano, cayenne pepper, Worcestershire sauce, and sugar.
- Simmer:
- Bring to a boil, then reduce heat to low. Cover and let simmer for 30-45 minutes, stirring occasionally.
- Serve & Enjoy:
- Serve hot with toppings like shredded cheese, sour cream, diced onions, or crackers!
Notes
- For a thicker chili, let it simmer uncovered for the last 15 minutes.
- Prefer a milder flavor? Reduce the chili powder and omit the cayenne.
- Make it ahead: Chili tastes even better the next day—store in the fridge for up to 5 days or freeze for 3 months!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
