Wendy’s Chili Recipe

 

Wendy’s Chili

Ingredients:

2 pounds lean ground beef (fresh, not frozen)

1 quart tomato juice (smooth and unsalted, if possible)

1 (29 oz) can tomato purée (for rich tomato base)

1 (15 oz) can red kidney beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 large yellow onion, finely chopped (about 1½ cups)

½ cup finely diced celery stalks

¼ cup diced green bell pepper (adds a touch of sweetness)

¼ cup chili powder, or to taste (mild or hot, based on preference)

1 teaspoon ground cumin (use more if you enjoy bold, earthy flavor)

1½ teaspoons garlic powder (or substitute with 3 fresh cloves, minced)

1 teaspoon kosher salt, or to taste

½ teaspoon freshly ground black pepper

½ teaspoon dried oregano leaves

½ teaspoon granulated sugar (to balance acidity)

⅛ teaspoon cayenne pepper (optional, for gentle heat)

Instructions:

In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain off excess fat and set the beef aside.

In a large 6-quart pot or Dutch oven, combine the cooked beef with all remaining ingredients.

Stir well, cover the pot, and simmer on low heat for 60 to 90 minutes, stirring every 15 minutes to prevent sticking and allow the flavors to meld.

Optional Slow Cooker Method: Combine all ingredients in a slow cooker and cook on low for 3 to 4 hours.

Serve hot with your favorite toppings like shredded cheese, diced onions, crackers, or cornbread.