As the crisp autumn air settles in, there’s nothing more comforting than a warm, hearty bowl of chili. Wendy’s famous chili has been a favorite for many, offering a perfect blend of spices, beans, and tender beef. This homemade version brings the same satisfying flavors and comforting experience, perfect for cozy evenings with loved ones. Whether you’re hosting a casual dinner or enjoying a quiet night in, this chili recipe will quickly become your go-to on chilly days.
Preparation Time:
- Prep Time: 15 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 15 minutes
- Servings: 6-8 people
Ingredients:
- 2 pounds fresh ground beef
- 1 quart tomato juice
- 1 (29-ounce) can tomato purée
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can pinto beans, drained
- 1 medium-large onion, chopped (about 1 1/2 cups)
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1 tablespoon olive oil
- 1 cup water (optional, for desired consistency)
- Optional toppings: shredded cheese, sour cream, chopped green onions, crackers
Instructions
- Prepare the Beef: Start by browning the ground beef in a large pot or Dutch oven. Heat the olive oil over medium heat, and once hot, add the ground beef. Break the meat into small pieces as it cooks. Cook the beef until it is browned and fully cooked through, stirring occasionally to avoid burning. This should take about 8-10 minutes. Once cooked, drain excess fat if necessary.
- Cook the Onion: After draining the beef, add the chopped onion to the pot and cook for another 3-5 minutes, or until softened. Stir occasionally to prevent burning. The onions should become translucent and aromatic, which will enhance the overall flavor of the chili.
- Add the Tomato Base: Pour in the tomato juice and tomato purée. Stir well to combine with the beef and onions. Allow the mixture to simmer for about 5-10 minutes, which helps meld the flavors together. The combination of tomato juice and purée will provide the rich base for your chili.
- Season the Chili: Now, it’s time to add the spices. Sprinkle in the garlic powder, chili powder, ground cumin, paprika, salt, and black pepper. Stir to ensure that the beef and tomato mixture is evenly coated with the spices. These spices will give your chili that signature savory and mildly spicy taste.
- Add the Beans: Add the drained red kidney beans and pinto beans into the pot. Stir again to mix everything evenly. The beans will add a creamy texture and make the chili heartier.
- Simmer and Cook: Bring the chili to a simmer, then reduce the heat to low. Let it cook for at least 1 1/2 to 2 hours, stirring occasionally. The longer the chili simmers, the more the flavors will develop, making the chili even tastier. If the chili becomes too thick for your liking, you can add water to adjust the consistency.
- Taste and Adjust: Taste your chili after it’s been simmering and adjust the seasoning as necessary. You may want to add a pinch more salt or chili powder if you prefer more heat.
- Serve: Once the chili is ready, ladle it into bowls and serve with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or even crackers on the side for crunch.
This Wendy’s-inspired chili recipe is the perfect dish to enjoy on a cool fall day. With tender beef, hearty beans, and a flavorful tomato base, this chili will warm you up and satisfy your cravings. Whether you’re serving it to friends and family at a fall gathering or enjoying a quiet night with a bowl of comfort, this recipe will surely be a hit. Make it your own by adjusting the spices and toppings, and be ready to experience the joy of a delicious homemade chili!
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