Wendy’s Chili Recipe: A Cozy Bowl of Hearty Flavor at Home

Kitchen Equipment You’ll Need

Large soup pot or Dutch oven

Wooden spoon or spatula

Cutting board and knife

Measuring cups and spoons

Can opener

Ladle

Brown the meat first to develop deep flavor

Simmer slowly to let the flavors meld

Adjust seasoning to taste after simmering

2 pounds ground beef

1 small onion, diced

1 green bell pepper, diced

3 celery ribs, diced

1 (29 oz) can tomato sauce

1 (29 oz) can diced tomatoes

1 (15 oz) can pinto beans, drained

1 (15 oz) can kidney beans, drained

1 cup water

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon black pepper

½ teaspoon salt

¼ teaspoon cayenne pepper (optional)

In a large soup pot or Dutch oven over medium heat, brown the ground beef until fully cooked. Drain excess grease

Add diced onion, green pepper, and celery. Sauté for about 5 minutes until vegetables begin to soften

Stir in the tomato sauce, diced tomatoes (with juice), beans, and water

Add all the spices: chili powder, cumin, garlic powder, onion powder, black pepper, salt, and cayenne if using

Bring the chili to a gentle boil, then reduce heat and let it simmer uncovered for 1 to 1½ hours, stirring occasionally

Taste and adjust seasoning if needed. Serve hot with your favorite toppings

Add a small spoonful of brown sugar to balance the acidity of the tomatoes

For a smoky twist, add a pinch of smoked paprika

Use ground turkey or chicken for a leaner version

Toss in a diced jalapeño for extra heat or a dash of hot sauce at the end