Here’s a basic Wendy’s-style chili recipe for you to try:
Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 can (14 oz) pinto beans, drained and rinsed
- 1 can (14 oz) tomato sauce
- 1 cup beef broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
Instructions:
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks.
- Once the beef is browned, add the diced onion, bell pepper, and minced garlic. Cook until the vegetables are softened.
- Add the diced tomatoes, kidney beans, pinto beans, tomato sauce, and beef broth to the pot. Stir to combine.
- Season the chili with chili powder, ground cumin, paprika, cayenne pepper, salt, and pepper. Adjust the seasonings to taste.
- Bring the chili to a simmer, then reduce the heat to low. Let it simmer for at least 30 minutes to allow the flavors to meld together. You can simmer for longer if you have the time.
- Taste the chili and adjust the seasonings if needed. If it’s too thick, you can add more beef broth to achieve your desired consistency.
- Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, green onions, or chopped cilantro.
Keep in mind that this recipe is a homemade version inspired by Wendy’s chili and may not exactly replicate the restaurant’s recipe. Feel free to customize it to suit your taste preferences.
