Description
Recreate the comforting and hearty flavors of Wendy’s classic chili with this easy homemade recipe. Featuring ground beef, a mix of beans, and a rich blend of spices, this chili simmers to perfection for a satisfying meal that warms you inside and out.
Ingredients
Scale
Meat and Beans
- 1 pound ground beef
- 1 can red kidney beans, drained
- 1 can pinto beans, drained
Vegetables
- 1 small onion, chopped
- 1 bell pepper, chopped
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquids
- 1 can diced tomatoes
- 1 cup beef broth
Instructions
- Brown the ground beef: Heat a large pot over medium heat and add the ground beef. Cook, stirring occasionally, until the beef is fully browned and no longer pink, about 5-7 minutes.
- Cook the vegetables: Add the chopped onion and bell pepper to the pot with the beef. Continue to cook, stirring frequently, until the vegetables soften, about 5 minutes.
- Add spices: Stir in the chili powder, cumin, garlic powder, salt, and black pepper, coating the meat and vegetables evenly with the spices.
- Add beans and liquids: Pour in the drained kidney beans, pinto beans, diced tomatoes (with juices), and beef broth. Mix everything together thoroughly.
- Simmer the chili: Bring the mixture to a boil, then reduce heat to low. Cover and let the chili simmer gently for 30 minutes to allow flavors to meld, stirring occasionally.
- Serve hot: Once the chili is thickened and flavors are well combined, ladle into bowls and serve warm for ultimate comfort.
Notes
- For a spicier chili, add a pinch of cayenne pepper or chopped jalapeños along with the chili powder.
- If you prefer a thicker chili, simmer uncovered for an additional 10-15 minutes to reduce the liquid.
- This chili can be made ahead and tastes even better the next day as flavors continue to develop.
- Serve with shredded cheese, sour cream, or tortilla chips for extra texture and flavor.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
