Description
Wendy's Chili is a hearty and flavorful classic chili recipe featuring browned ground beef, a medley of diced vegetables, kidney and pinto beans, and a rich blend of tomatoes and spices. Slow simmered to develop deep flavors, this chili is a comforting and satisfying dish perfect for gatherings or cozy meals.
Ingredients
Meat and Vegetables
- 2 pounds ground beef (80/20)
- 2 stalks celery (small diced)
- 1 small sweet onion (small diced)
- 1 green bell pepper (small diced)
Spices and Seasoning
- 2.50 ounces (2 1.25 packages) chili seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Liquids and Beans
- 1 cup water
- 16 ounce can dark red kidney beans (undrained)
- 16 ounce can pinto beans (undrained)
- 15 ounce can tomato sauce
- 43.5 ounces (3 14.5 ounces cans) stewed tomatoes
- 10 ounce can diced tomatoes with green chiles (Rotel)
Additional Ingredients
- 1 tablespoon granulated sugar
- 1 tablespoon white vinegar
Instructions
- Brown the Beef: In a large dutch oven over medium-high heat, brown the ground beef, breaking it up into small crumbles. Cook for 8-10 minutes until no longer pink. Drain any excess grease from the pot.
- Sauté Vegetables: Add the diced celery, sweet onion, and green bell pepper to the browned beef. Stir to combine and cook for about 10 minutes until the vegetables are softened, stirring occasionally.
- Add Spices: Sprinkle in the chili seasoning, garlic powder, onion powder, kosher salt, and black pepper. Cook for 2 minutes, stirring often, until the spices become fragrant.
- Deglaze the Pot: Pour in 1 cup of water, using a spatula to scrape up any browned bits stuck to the bottom of the pan to incorporate their flavor into the chili.
- Add Beans and Tomatoes: Add the canned kidney beans (with juice), pinto beans (with juice), tomato sauce, stewed tomatoes, and diced tomatoes with green chiles (Rotel). Stir well to combine and break up any large chunks of stewed tomatoes.
- Simmer: Bring the chili to a gentle simmer, then cover and let it cook for 1 hour over low-medium heat. Stir occasionally to prevent burning on the bottom of the pot.
- Finish and Serve: Remove the chili from heat and stir in the white vinegar. Adjust seasoning if needed before serving hot.
Notes
- Use 80/20 ground beef for optimal flavor and moisture.
- Simmering the chili for a full hour enhances the depth of flavor.
- Can be made ahead and refrigerated; flavors will deepen overnight.
- Serve with toppings like shredded cheese, sour cream, or chopped green onions if desired.
- For a thicker chili, simmer uncovered during the last 15 minutes to reduce liquid.
- Prep Time: 20 minutes
- Cook Time: 1 hour 17 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
