Wendy’s Chili Recipe
Ingredients:
For the Chili:
1 pound ground beef (85/15 or 80/20)
1/2 pound ground pork
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 cup beef broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional, for extra heat)
1/2 teaspoon sugar
Salt and black pepper to taste
For Garnish (optional):
Shredded cheddar cheese
Sour cream
Chopped green onions
Crushed tortilla chips
Directions:
Cook the Meat:
In a large pot or Dutch oven, heat a bit of oil over medium-high heat.
Add the ground beef and ground pork, breaking it up with a spoon. Cook until browned and fully cooked, about 5-7 minutes.
Remove excess grease if necessary, leaving a small amount for flavor.
Sauté Vegetables:
Add the chopped onion, green bell pepper, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
Combine Ingredients:
Add the diced tomatoes, tomato sauce, and beef broth to the pot. Stir to combine.
Add the kidney beans, pinto beans, chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), and sugar. Stir well to mix all ingredients.
Simmer the Chili:
Bring the mixture to a boil, then reduce the heat to low.
Cover and let it simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavors will meld together. You can simmer for up to 1.5 hours if you have the time.
Season and Serve:
Taste the chili and adjust seasoning with salt and black pepper as needed.
Serve hot, garnished with shredded cheddar cheese, sour cream, chopped green onions, and crushed tortilla chips if desired.
Prep Time: 10 minutes | Cook Time: 45-90 minutes | Total Time: 55-100 minutes
Kcal: Approximately 300-400 kcal per serving (based on 6 servings) | Servings: 6
