Wendy’s-Style Chili
Ingredients
- 1 lb (450 g) ground beef
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14–15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup beef broth or water
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp black pepper
- ½–1 tsp salt, to taste
- ¼ tsp cayenne pepper, optional
- 1 tsp sugar, optional, to balance the tomatoes
Directions
- Brown the beef: Heat a large pot over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon until browned. Drain excess fat if necessary.
- Cook the vegetables: Add the chopped onion and bell pepper. Cook for about 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.
- Add the tomatoes: Stir in the diced tomatoes, tomato sauce, and tomato paste.
- Add beans and broth: Add the kidney beans, pinto beans, and beef broth. Stir everything together.
- Season: Add chili powder, cumin, paprika, oregano, black pepper, salt, and cayenne if using. Add the sugar if the tomatoes taste particularly acidic.
- Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Cover partially and simmer for 45–60 minutes, stirring occasionally.
- Adjust the consistency: If it’s too thick, add a little beef broth or water. If it’s too thin, simmer uncovered for another 10–15 minutes.
- Taste and serve: Adjust the salt and spices. Let the chili rest for about 5 minutes before serving.
Serving Ideas
Top with shredded cheddar cheese, chopped green onions, sour cream, or crackers. For an especially Wendy’s-style experience, serve it with oyster crackers or saltine crackers on the side.