Introduction:
As the crisp air of fall sets in and the leaves start to turn golden, there’s nothing better than enjoying a hearty bowl of chili. Wendy’s famous chili is a beloved comfort food that perfectly balances savory, spicy, and slightly sweet flavors in every bite. Whether you’re looking for a warm meal to enjoy on a chilly evening or a crowd-pleasing dish for your next gathering, this Wendy’s-inspired chili recipe is sure to hit the spot. It’s loaded with ground beef, kidney beans, tomatoes, and just the right mix of seasonings, creating a rich, satisfying bowl of goodness that’s perfect for any fall day. Plus, it’s easy to make, ensuring that you can whip up a batch in no time.
Ingredients:
1 lb ground beef (you can also use ground turkey for a lighter version)
1 medium onion, finely chopped
2 cloves garlic, minced
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, with juice
1 (6 oz) can tomato paste
1 (4 oz) can diced green chilies
1 1/2 cups beef broth (or chicken broth for a lighter option)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
1 tablespoon brown sugar (to balance the acidity of the tomatoes)
2 tablespoons olive oil (for sautéing)
Instructions:
Brown the Beef:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat from the beef and return it to the pot.
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