Description
A hearty, flavorful homemade version of Wendy’s iconic chili—packed with ground beef, beans, tomatoes, and a bold chili spice blend. Perfect for cozy nights, game days, or meal prep.
Ingredients
- Ground Beef: 2 pounds
- Onion: 1 large, chopped
- Celery: 3 ribs, diced
- Green Bell Pepper: 1 large, chopped
- Tomato Sauce: 1 (15 oz) can
- Diced Tomatoes (with juice): 2 (14.5 oz) cans
- Kidney Beans: 1 (15 oz) can, drained
- Pinto Beans: 1 (15 oz) can, drained
- Water: 1 cup
- Chili Powder: 2 tablespoons
- Ground Cumin: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Sugar: 1 teaspoon
Instructions
- Preheat Your Equipment: Set a large pot or Dutch oven over medium-high heat.
- Combine Ingredients: Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Prepare Your Cooking Vessel: Add onions, celery, and bell pepper to the pot. Sauté for 5–6 minutes until softened.
- Assemble the Dish: Stir in tomato sauce, diced tomatoes, drained beans, water, and all spices (chili powder, cumin, garlic powder, salt, pepper, sugar).
- Cook to Perfection: Bring to a boil, then reduce heat to low. Cover partially and simmer for at least 45 minutes, stirring occasionally.
- Finishing Touches: Taste and adjust seasoning if needed. Add more chili powder for heat, or a splash of broth if too thick.
- Serve and Enjoy: Ladle into bowls and top with shredded cheese, chopped onions, or a dollop of sour cream. Serve with crackers or warm cornbread.
Notes
- Simmer longer for deeper flavor—it’s even better the next day.
- Use fire-roasted tomatoes for a smoky twist.
- Freeze in portions for easy future meals.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 50mg
Keywords: wendy's chili, homemade chili, ground beef chili, easy chili recipe, copycat chili