Wendy’s Chili Save this recipe for a crisp fall dayWendy’s Chili Recipe: Perfect for a Crisp Fall Day
Wendy’s Chili is a beloved classic known for its hearty, flavorful blend of ingredients. This recipe recreates the comforting and satisfying taste of Wendy’s famous chili, making it ideal for a chilly autumn day. Rich in flavor and loaded with meat, beans, and vegetables, this chili is perfect for warming up and satisfying your hunger.
Ingredients:
- 1 pound ground beef: Provides the base of the chili. You can use lean or regular ground beef depending on your preference.
- 1/2 pound ground pork: Adds extra richness and flavor. If you prefer, you can use additional ground beef or substitute with ground turkey.
- 1 large onion, diced: Adds a savory depth to the chili.
- 2 cloves garlic, minced: Enhances the overall flavor.
- 1 red bell pepper, diced: Adds sweetness and color.
- 1 green bell pepper, diced: Complements the red bell pepper with a bit more freshness.
- 1 can (14.5 ounces) diced tomatoes: Provides the tomato base of the chili.
- 1 can (15 ounces) tomato sauce: Adds depth and thickness to the chili.
- 1 can (15 ounces) kidney beans, drained and rinsed: Adds heartiness and texture.
- 1 can (15 ounces) pinto beans, drained and rinsed: Complements the kidney beans and adds additional richness.
- 1 cup beef broth: Helps to create a flavorful, simmered sauce.
- 2 tablespoons chili powder: Essential for the classic chili flavor.
- 1 tablespoon ground cumin: Adds a warm, earthy undertone.
- 1 teaspoon paprika: Provides a subtle smokiness.
- 1/2 teaspoon dried oregano: Adds a herbal note.
- 1/2 teaspoon salt: Enhances the overall flavor.
- 1/4 teaspoon black pepper: Adds a touch of heat.
- 1/4 teaspoon cayenne pepper (optional): For extra heat, adjust to taste.
- 1 tablespoon olive oil or vegetable oil: For cooking the meat and vegetables.
Instructions:
- Cook the Meat:
- In a large pot or Dutch oven, heat the oil over medium heat. Add the ground beef and ground pork. Cook, breaking up the meat with a spoon, until browned and cooked through, about 5-7 minutes.
- Drain any excess fat from the pot.
- Sauté the Vegetables:
- Add the diced onion, red bell pepper, and green bell pepper to the pot. Cook until the vegetables are softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Combine Ingredients:
- Add the diced tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth to the pot. Stir well to combine.
- Add the chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir to incorporate the spices.
- Simmer the Chili:
- Bring the chili to a boil over medium-high heat, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally. For best results, simmer for up to 1 hour to allow the flavors to meld together.
- Adjust Seasoning:
- Taste the chili and adjust the seasoning as needed. You may want to add more salt, pepper, or chili powder depending on your preference.
- Serve:
- Ladle the chili into bowls and serve hot. Garnish with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro.
Tips:
- Make-Ahead: This chili can be made ahead of time and stored in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
- Thickening the Chili: If you prefer a thicker chili, you can mash some of the beans with a fork or add a bit of cornmeal to the simmering chili.
- Adjusting Heat: Adjust the cayenne pepper and chili powder to control the heat level according to your taste.
Serving Suggestions:
- Serve with cornbread or crusty bread for a complete meal.
- Top with shredded cheese, sour cream, and chopped green onions for added flavor and texture.
- Pair with a fresh green salad for a balanced meal.
Enjoy this Wendy’s Chili on a crisp fall day to warm up and indulge in a classic, comforting dish that’s both satisfying and easy to make.
