Recreate the iconic Wendy’s Chili at home with this hearty and flavorful recipe. Packed with ground beef, beans, and a rich tomato base, this chili is perfect for a cozy dinner or meal prep. Serve it with crackers, cheese, or a dollop of sour cream for the ultimate comfort food experience.
Ingredients:
- 2 lbs ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 1 cup water
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, for spice)
- Salt and black pepper to taste
Instructions:
- Cook the Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.
- Sauté the Vegetables: Add the onion, green bell pepper, celery, and garlic to the pot. Cook for 5-7 minutes, or until the vegetables are softened.
- Add Tomatoes and Seasonings: Stir in the diced tomatoes, tomato sauce, tomato paste, water, chili powder, cumin, paprika, oregano, cayenne (if using), salt, and black pepper. Mix well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking.
- Add Beans: Stir in the kidney beans and pinto beans. Continue to simmer uncovered for an additional 15-20 minutes, or until the chili thickens and the flavors meld together.
- Serve: Ladle the chili into bowls and serve hot with your favorite toppings like shredded cheese, sour cream, or diced onions.
Nutrition (per serving, based on 8 servings):
- Calories: 290
- Protein: 22g
- Carbohydrates: 20g
- Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 55mg
- Sodium: 780mg
- Fiber: 6g
- Sugar: 6g
Leave a Comment