Description
A flavorful and hearty chili inspired by Wendy’s famous recipe, made easy at home.
Ingredients
Scale
- 2 pounds ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can chili beans, drained and rinsed
- 1 (8 ounce) can tomato sauce
- 1/4 cup chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- In a large pot over medium heat, cook the ground beef until browned, draining any excess grease.
- Add the chopped onion and minced garlic, sauté until the onion is soft, about 5-7 minutes.
- Mix in the diced tomatoes (with juice), kidney beans, pinto beans, chili beans, and tomato sauce. Stir to combine.
- Sprinkle in the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper, stirring to distribute the spices.
- Bring the chili to a gentle simmer. Reduce heat to low, cover, and let it cook for at least 1 hour, stirring occasionally.
- Serve hot, garnished with desired toppings.
Notes
Adjust spices based on personal preference. For a vegetarian version, replace beef with lentils and additional beans.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg