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Wendy's Chili

This recipe recreates a hearty, flavorful chili akin to Wendy's, combining seasoned ground beef with a rich tomato base, kidney and pinto beans, and a medley of fresh vegetables and spices. Ideal for a comforting and satisfying meal, this chili is perfect for feeding a crowd and develops deeper flavors with a longer simmer.
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Course lunch/dinner
Cuisine American
Servings 12 people
Calories 4387.7 kcal

Equipment

  • 1 Large stockpot or Dutch oven For cooking and simmering the chili
  • 1 Chef's knife For dicing vegetables
  • 1 Cutting Board For preparing vegetables
  • 1 Wooden Spoon or Heat-Resistant Spatula For browning meat and stirring
  • 1 Measuring Cups and Spoons For accurate ingredient measurements

Ingredients
  

Main

  • * 2 pound Ground beef
  • 1 29- ounce can Tomato sauce
  • 1 29 ounce can Kidney beans ; with liquid
  • 1 29 ounce can Pinto beans ; with liquid
  • 1 cup Onions ; diced
  • 1/2 cup Green chili ; diced
  • 1/4 cup Celery ; diced
  • 3 medium Tomato
  • 2 teaspoon Cumin
  • 3 tablespoon Chili powder
  • 1 1/2 teaspoon Black pepper
  • 2 teaspoon Salt
  • 2 cup Water

Instructions
 

  • Dice the onions, green chili, celery, and tomatoes according to the ingredient list.
  • In a large stockpot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon until no pink remains.
  • Carefully drain any excess fat from the pot to ensure the chili isn't greasy.
  • Add the diced onions, green chili, and celery to the pot with the beef. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
  • Stir in the cumin, chili powder, black pepper, and salt. Cook for an additional 1-2 minutes, stirring constantly, to toast the spices and enhance their aroma.
  • Pour in the tomato sauce, kidney beans (with liquid), pinto beans (with liquid), diced fresh tomatoes, and water. Stir well to combine all ingredients thoroughly.
  • Bring the chili to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or longer for more developed flavors, stirring occasionally.
  • Taste the chili and adjust seasoning as needed, adding more salt, pepper, or chili powder to your preference.
  • Serve hot, optionally garnished with your favorite toppings such as shredded cheddar cheese, sour cream, or chopped fresh onions.

Notes

1. Ensure the ground beef is thoroughly browned and any excess fat is drained before adding other ingredients; this step is crucial for developing deep, savory flavors.2. Sautéing the diced onions, celery, and green chilies until softened and aromatic provides a foundational layer of flavor for the chili. Don't rush this step.3. For an enhanced aroma and flavor, 'bloom' the dry spices (cumin, chili powder) by stirring them into the sautéed aromatics for a minute or two before adding liquids.4. Chili always benefits from a longer simmer. While 30 minutes is the minimum, allowing it to simmer for 1-2 hours on low heat will deepen the flavors significantly.5. Taste and adjust seasoning at the end of cooking. Flavors can concentrate, so it's better to add salt and pepper gradually.