Description
Easy homemade version of Wendy’s famous chili made with ground beef, vegetables, kidney beans, and the perfect spice blend. Simmers for hours to develop rich, authentic flavors.
Ingredients
The Protein & Vegetables:
- 2 lb ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 cup chopped celery
The Tomato Base:
- 46 oz tomato juice
- 29 oz tomato sauce
- 14.5 oz can diced tomatoes, with juices
The Spice Blend:
- ¼ cup chili powder
- 2 tsp ground cumin
- 1½ tsp garlic powder
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp dried oregano
- ½ tsp white sugar
- ¼ tsp cayenne pepper (adjust for heat)
The Finishing Touch:
- 15 oz can light red kidney beans, drained and rinsed
Instructions
Cook the ground beef with chopped onion, bell pepper, and celery in your big pot over medium-high heat. Takes about 8-10 minutes until the beef browns and vegetables get soft. Drain most of the fat but leave a little for flavor.
Put the meat back in the pot and add tomato juice, tomato sauce, diced tomatoes with their juice, and the drained kidney beans. Stir everything together so it’s mixed well.
Add all your spices – chili powder, cumin, garlic powder, salt, pepper, oregano, sugar, and cayenne. Stir it up and bring the whole thing to a boil.
Turn the heat down to low and let it simmer without a lid for 2-3 hours. Stir it every 20 minutes so it doesn’t stick to the bottom. The longer it cooks, the better it tastes.
Notes
Make it Saturday night and reheat Sunday – tastes incredible the next day
Stir every 20 minutes or it’ll stick and burn on the bottom
Taste it after 2 hours and add more cayenne if you want heat
Use a big spoon to stir – wooden ones won’t scratch your pot
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: American