Introduction:
There’s something incredibly satisfying about a warm bowl of chili, especially on a cool, crisp fall day. Wendy’s chili has been a beloved comfort food for years, offering a hearty, flavorful experience with every spoonful. Whether you’re craving it for a cozy weeknight dinner or planning to serve it for a gathering, this homemade version captures all the delicious flavors of Wendy’s famous chili. Easy to make and perfect for the season, this chili recipe is guaranteed to warm you up from the inside out.
Ingredients:
1 lb ground beef (80% lean)
1 medium onion, finely chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (14.5 oz) diced tomatoes (with juice)
1 can (8 oz) tomato sauce
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper (optional for heat)
Salt and pepper to taste
1 teaspoon sugar (to balance acidity)
1 tablespoon Worcestershire sauce
1/4 cup apple cider vinegar (optional, for tang)
1 tablespoon olive oil (for sautéing)
Instructions:
1. Brown the Ground Beef:
In a large pot, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Once fully cooked, drain any excess fat and set the beef aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onion and bell pepper. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another 1 minute, until fragrant.
3. Combine the Ingredients:
Return the browned beef to the pot with the vegetables. Add the diced tomatoes (with juice), tomato sauce, beef broth, kidney beans, and pinto beans. Stir everything together.
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