Ingredients:
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
One diced medium-sized onion (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for a stronger flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
Instructions:
Brown the ground beef over medium heat in a large skillet. Drain off the fat.
In a 6-quart pot, combine the browned ground beef and all the remaining ingredients.
Stir everything together until well combined.
Cover the pot and let the chili simmer over low heat for 1 to 1 1/2 hours, stirring every 15 minutes.
Alternatively, you can cook the chili in a slow cooker. Transfer the mixture to a slow cooker and cook on low for 3 to 4 hours, stirring occasionally.
After the desired cooking time, taste and adjust the seasoning if needed.
Serve the Wendy’s chili hot with your favorite toppings such as shredded cheese, diced onions, or sour cream.
This Wendy’s chili recipe recreates the classic fast-food favorite. It features a hearty combination of ground beef, beans, vegetables, and spices in a rich tomato base. The flavors meld together as the chili simmers, resulting in a comforting and satisfying dish. Enjoy it on its own or paired with cornbread or crackers for a complete meal.