Wendy’s chili has become a beloved comfort food, widely known for its hearty, flavorful, and satisfying qualities. It’s a perfect combination of ground beef, beans, and a blend of spices that result in a delicious, slightly smoky, and robust flavor. Whether you enjoy it as a side or as a standalone meal, this chili is sure to warm you up on a chilly day.
In this recipe, we will guide you through making a homemade version of Wendy’s chili that’s just as tasty as the fast-food favorite, but made fresh in your own kitchen. From the tender ground beef to the variety of beans and vegetables, this recipe ensures that every bite is full of flavor and texture.
Ingredients
•1 lb ground beef (80% lean)
•1 medium onion, chopped
•1 green bell pepper, chopped
•2 cloves garlic, minced
•1 can (14.5 oz) diced tomatoes
•1 can (15 oz) kidney beans, drained and rinsed
•1 can (15 oz) pinto beans, drained and rinsed
•1 can (8 oz) tomato sauce
•1 cup beef broth
•2 tablespoons chili powder
•1 teaspoon cumin
•1 teaspoon smoked paprika
•1 teaspoon oregano
•1/2 teaspoon ground black pepper
•1/4 teaspoon cayenne pepper (optional, for heat)
•1 tablespoon brown sugar
•Salt, to taste
•1 tablespoon Worcestershire sauce
•1 tablespoon red wine vinegar (optional, for added tang)
•1/4 cup chopped fresh cilantro (optional, for garnish)
•Shredded cheese (cheddar or Mexican blend, optional)
•Sour cream (optional, for topping)
Steps
Step 1: Brown the Beef
1.Cook the ground beef: In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the ground beef, breaking it up with a spoon as it cooks. Stir occasionally, cooking until the beef is browned and no longer pink. Drain any excess fat.
Step 2: Sauté the Vegetables
2.Add the vegetables: To the browned beef, add the chopped onion, green bell pepper, and minced garlic. Stir everything together and cook for about 5 minutes, or until the vegetables begin to soften and the garlic becomes fragrant.
Step 3: Add the Canned Ingredients and Spices
3.Add the canned ingredients: Stir in the diced tomatoes, kidney beans, pinto beans, and tomato sauce. Mix everything together until combined.
4.Season the chili: Add the chili powder, cumin, smoked paprika, oregano, black pepper, cayenne pepper (if using), and brown sugar. Stir to combine the spices with the other ingredients.
Step 4: Simmer the Chili
5.Add liquid and simmer: Pour in the beef broth, Worcestershire sauce, and red wine vinegar (if using). Stir to combine. Bring the chili to a simmer over medium heat. Once it starts to bubble, reduce the heat to low and let it simmer uncovered for 30-45 minutes, stirring occasionally. This will allow the flavors to meld together and the chili to thicken.
Step 5: Adjust Seasoning and Serve
6.Taste and adjust: Taste the chili and adjust the seasoning as necessary. If you like it spicier, add more cayenne pepper or chili powder. If it’s too thick, add a little more beef broth to reach your desired consistency.
7.Serve: Ladle the chili into bowls and garnish with chopped cilantro, shredded cheese, and a dollop of sour cream, if desired. Serve with cornbread or crackers for a complete meal.
Variations
1.Vegetarian Version: Replace the ground beef with a plant-based protein such as lentils, black beans, or beyond meat to make a vegetarian version of this chili. Simply skip the beef broth and use vegetable broth instead.
2.More Heat: If you prefer spicier chili, you can add diced jalapeños or more cayenne pepper. For an extra smoky flavor, add a bit of chipotle powder or chopped chipotle peppers in adobo sauce.
3.Different Beans: Swap out the kidney or pinto beans for other types of beans such as black beans, great northern beans, or garbanzo beans for a different texture.
4.Slow Cooker Version: To make this chili in a slow cooker, brown the beef and sauté the vegetables on the stovetop first. Then, transfer everything to the slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or on high for 3-4 hours.
Tips
1.Use Lean Beef: For a healthier version, use lean ground beef (90% or 93% lean) to reduce the fat content in the chili.
2.Slow and Low: Let the chili simmer for at least 30 minutes to allow the flavors to develop. The longer it simmers, the better it tastes!
3.Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. To reheat, simply thaw it in the fridge overnight and warm it up on the stovetop or in the microwave.
4.Flavor Boost: Add a tablespoon of tomato paste for extra richness and depth in the chili.
5.Serve with Toppings: Offer a variety of chili toppings like shredded cheese, sour cream, diced onions, avocado slices, or tortilla chips to let everyone customize their bowls.
Conclusion
Wendy’s chili recipe is the perfect comfort food that’s full of hearty ingredients, savory flavors, and a satisfying texture. It’s a great dish for both casual gatherings and cozy nights in, and it’s easily customizable to suit different tastes. Whether you make it on the stove, in the slow cooker, or even the Instant Pot, this recipe is sure to impress and become a staple in your household.
Make it your own by adjusting the seasonings or toppings, and enjoy a bowl of this delicious chili anytime you need something hearty, filling, and comforting.
FAQs
1. Can I make this chili ahead of time?
Yes! Chili actually tastes even better the next day once the flavors have had time to meld together. You can make it a day or two ahead of time and store it in the refrigerator. Just reheat it when you’re ready to serve.
2. Can I make this chili in a slow cooker?
Absolutely! After browning the beef and sautéing the veggies, transfer everything to the slow cooker, including all of the canned ingredients and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours for a delicious, easy meal.
3. Can I freeze leftover chili?
Yes, this chili freezes very well! Let it cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop or in the microwave.
4. Can I add more beans to this chili?
Definitely! You can increase the amount of beans in this recipe to suit your taste. You can add extra kidney beans, black beans, or any other type of beans you enjoy.
5. How can I make this chili spicier?
To increase the heat, you can add more cayenne pepper, chili powder, or even diced jalapeños. Adjust the spice level to your liking, and don’t forget to taste it as you go!
