Description
A hearty, comforting bowl of homemade chili inspired by Wendy’s famous recipe. This chili is packed with ground beef, beans, tomatoes, and a blend of spices, perfect for warming up on a cold day or for serving a crowd. Serve it with your favorite toppings for the ultimate chili experience!
Ingredients
Scale
- 2 lbs ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes
- 1 (16 oz) can kidney beans, drained and rinsed
- 1 (16 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can tomato sauce
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Instructions
- In a large pot, cook the ground beef over medium heat until browned, breaking it apart as it cooks.
- Add the chopped onion, green bell pepper, and minced garlic to the pot. Cook until the vegetables are tender, about 5 minutes.
- Stir in the diced tomatoes, kidney beans, pinto beans, tomato sauce, and beef broth. Mix well to combine.
- Season with chili powder, cumin, salt, black pepper, and cayenne pepper. Stir to incorporate the spices.
- Bring the chili to a simmer and cook for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors will develop.
- Serve hot and enjoy!
Notes
- For a thicker chili, simmer for an additional 30 minutes or longer, uncovered, to reduce the liquid.
- You can adjust the spiciness by adding more or less cayenne pepper.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
