Wendy’s chili is a classic comfort food, loved for its rich, hearty flavor and perfectly balanced spice. This homemade version replicates the famous fast-food chili, packed with ground beef, beans, tomatoes, and a special blend of seasonings. It’s a warm, satisfying dish ideal for any season, bringing a taste of nostalgia to your kitchen. Whether served on its own, over rice, or with crackers, this chili is sure to become a family favorite.
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 (29-ounce) can tomato sauce
- 1 (29-ounce) can diced tomatoes
- 1 (29-ounce) can kidney beans, drained and rinsed
- 1 (29-ounce) can pinto beans, drained and rinsed
- 1 cup water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon oregano
- ½ teaspoon sugar
- ½ teaspoon cayenne pepper (optional for spice)
Instructions
- Heat a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
- Add the chopped onion, bell pepper, celery, and minced garlic. Sauté for 5 minutes until the vegetables soften and become fragrant.
- Stir in the tomato sauce, diced tomatoes, and water. Mix well to combine all ingredients.
- Add the drained kidney beans and pinto beans to the pot, stirring them into the mixture.
- Season the chili with chili powder, ground cumin, salt, black pepper, oregano, sugar, and cayenne pepper (if using). Stir well to ensure even distribution of spices.
- Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for at least 1 hour, stirring occasionally to prevent sticking.
- After an hour, taste and adjust seasonings if needed. If a thicker consistency is desired, simmer uncovered for an additional 15-20 minutes.
- Serve hot, garnished with shredded cheese, sour cream, or chopped green onions if desired. Enjoy with crackers or cornbread.