Hearty, smoky, and perfect for warming up on a cold day.
Prep Time: 15 mins | Cook Time: 1 hr 30 mins | Servings: ~10 cups
📝 Ingredients
Ground Beef Mixture
2 lbs ground beef
Beans & Vegetables
1 (29 oz) can kidney beans, drained
1 (29 oz) can pinto beans, drained
1 (14.5 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 cup water
1 yellow onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1 (4 oz) can diced green chilies
3 cloves garlic, minced
Seasonings
2 tbsp chili powder
1 tsp ground cumin
1 tsp salt
½ tsp black pepper
½ tsp oregano
½ tsp sugar
¼ tsp cayenne pepper (adjust for heat)
👩🍳 Instructions
1️⃣ Brown the Beef
In a large pot or Dutch oven, cook ground beef over medium heat until fully browned, about 8–10 minutes.
Drain excess grease to prevent a greasy chili.
2️⃣ Sauté the Vegetables
Add onion, bell pepper, celery, and garlic to the pot.
Cook for 5–6 minutes until softened and fragrant.
3️⃣ Build the Chili Base
Stir in diced tomatoes, tomato sauce, kidney beans, pinto beans, green chilies, and water.
Add all seasonings: chili powder, cumin, salt, pepper, oregano, sugar, and cayenne.
Stir until well combined.
4️⃣ Simmer Low & Slow
Bring to a gentle boil over medium-high heat.
Reduce heat to low, cover partially, and simmer for 1 to 1.5 hours, stirring occasionally, until thickened and flavors meld.
5️⃣ Taste & Serve
Taste the chili and adjust seasoning if needed.
Serve hot with toppings like shredded cheddar, sour cream, diced onions, or jalapeños.
💡 Tips & Variations
Extra Heat: Add more cayenne, diced jalapeños, or a splash of hot sauce.
Thicker Chili: Let simmer uncovered for the last 20 minutes.
Better Next Day: Chili flavors deepen overnight — leftovers are perfect for meal prep.
Freezer-Friendly: Store cooled chili in airtight containers for up to 3 months.
If you want, I can also make a one-pot slow cooker version of this Wendy’s Chili so it’s totally hands-off but just as flavorful. Would you like me to prepare that version?