Description
This hearty Wendy’s Chili recipe features a flavorful medley of lean ground beef, beans, tomatoes, and spices simmered together to create a comforting and thick chili that’s perfect for any occasion. With a balance of savory vegetables and bold seasonings, this classic American chili is easy to prepare on the stovetop and makes a satisfying meal for chilly days or casual gatherings.
Ingredients
Scale
Meat and Vegetables
- 2 pounds lean ground beef
- 2 stalks celery, chopped
- 1 cup onion, finely chopped
- 1 green bell pepper, diced
Tomatoes and Beans
- 43 oz stewed tomatoes
- 15 oz tomato sauce
- 10 oz diced tomatoes with green chiles (Rotel tomatoes)
- 1 cup beef broth
- 15 oz kidney beans, not drained
- 15 oz pinto beans, not drained
Spices
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 2 teaspoons black pepper
Instructions
- Cook the beef and vegetables: Heat a large stockpot over medium-high heat. Add the ground beef, chopped celery, finely chopped onion, and diced green bell pepper. Cook for about 10 minutes, breaking up the ground beef with a spatula. Cook until the beef is completely browned and no longer pink, and the vegetables are softened. Drain any excess grease from the pot to reduce fat content.
- Add tomatoes, beans, and spices: Pour in the stewed tomatoes, tomato sauce, diced tomatoes with green chiles (Rotel), and beef broth. Add the kidney beans and pinto beans, including the liquid. Stir in the chili powder, ground cumin, salt, and black pepper. Mix thoroughly to combine all ingredients evenly.
- Simmer the chili: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low or medium-low to maintain a gentle simmer. Cover partially and let cook for about 45 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
- Serve: Remove the chili from the heat and spoon it into bowls. Serve hot as is or with your favorite chili toppings such as shredded cheese, sour cream, or chopped green onions.
Notes
- For a spicier chili, add extra diced jalapeños or cayenne pepper along with the spices.
- Drain the beans if you prefer a less liquid chili, but including the liquid adds to the richness.
- To make this recipe lower in fat, use extra-lean ground beef or substitute with ground turkey.
- Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with cornbread or tortilla chips for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Wendy's chili recipe, classic chili, ground beef chili, American chili, easy chili recipe, stovetop chili, hearty chili
