Ingredients
- Ground Beef: 2 pounds lean ground beef (85/15 or 90/10 recommended). Using leaner beef minimizes grease, but ensure there’s enough fat for flavour.
- Onion: 1 large yellow onion, finely chopped (about 1.5 – 2 cups). Yellow onions provide a good balance of sweetness and pungency when cooked.
- Celery: 3 medium celery stalks, finely chopped (about 1 cup). Celery adds a subtle savoury note and essential aromatic base.
- Green Bell Pepper: 1 large green bell pepper, finely chopped (about 1 cup). Offers a slightly grassy, fresh flavour characteristic of the original.
- Garlic: 2-3 cloves garlic, minced (about 1 tablespoon). Fresh garlic provides a better flavour than powder alone, though we use both.
- Kidney Beans: 2 (15-ounce) cans dark red kidney beans, rinsed and drained. These are essential for the classic look and firm texture.
- Pinto Beans: 1 (15-ounce) can pinto beans, rinsed and drained. Adds creaminess and complements the kidney beans. (Some variations use small red beans or northern beans – pinto is common).
- Diced Tomatoes: 1 (28-ounce) can diced tomatoes, undrained. Provides texture and the primary tomato base. Petite diced tomatoes work well too for a finer texture.
- Tomato Sauce: 1 (15-ounce) can tomato sauce. Contributes smoothness and body to the chili broth.
- Beef Broth or Water: 1 cup low-sodium beef broth or water. Adds liquid for simmering and depth of flavour (broth is preferred). You might need a little more later to adjust consistency.
- Chili Powder: 1/4 cup chili powder (use a standard, good-quality blend). This is the dominant spice. Adjust to your heat preference, but this amount provides good flavour without excessive heat.
- Ground Cumin: 1 tablespoon ground cumin. Adds earthy, smoky notes crucial for chili.
- Garlic Powder: 1 teaspoon garlic powder. Reinforces the garlic flavour.
- Onion Powder: 1 teaspoon onion powder. Enhances the savoury onion notes.
- Dried Oregano: 1 teaspoon dried oregano (preferably Mexican oregano if available). Adds a subtle herbal complexity.
- Sugar: 1 – 2 teaspoons granulated sugar (optional, but recommended for authenticity). Balances acidity and mimics the slight sweetness of Wendy’s chili. Start with 1 tsp and adjust if needed.
- Salt: 1.5 teaspoons kosher salt, or to taste. Adjust based on your preference and the saltiness of your broth/canned goods.
- Black Pepper: 1 teaspoon freshly ground black pepper, or to taste.
- Optional Heat: 1/4 – 1/2 teaspoon cayenne pepper or a dash of hot sauce, if you prefer a little kick (Wendy’s chili is typically mild).
- Oil (if needed): 1 tablespoon vegetable oil or olive oil, only if your ground beef is very lean and needs help browning without sticking.
Instructions
- Brown the Ground Beef:
- Place a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the ground beef to the hot pot. If using very lean beef (like 90/10 or leaner), you might want to add a tablespoon of oil first to prevent sticking, but 85/15 usually has enough fat.
- Cook the beef, breaking it apart with a spoon or spatula, until it’s thoroughly browned and no longer pink. This process typically takes about 8-10 minutes. Aim for small crumbles rather than large chunks.
- Crucial Step: Once browned, carefully tilt the pot and spoon out as much excess grease as possible. You can also drain the beef in a colander over a bowl (do not pour grease down the drain!) and then return the beef to the pot. Removing excess fat prevents a greasy chili.
- Sauté the Aromatics:
- Add the finely chopped onion, celery, and green bell pepper to the pot with the browned beef.
- Stir everything together and continue to cook over medium heat, stirring occasionally, for about 7-10 minutes. You want the vegetables to soften significantly and become translucent. They should release their aroma. Don’t rush this step; properly softened vegetables build the flavour base.
- Add Garlic and Spices:
- Add the minced garlic to the pot and stir constantly for about 1 minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Add the chili powder, ground cumin, garlic powder, onion powder, dried oregano, sugar (if using), salt, and black pepper (and cayenne, if using).
- Stir well to coat the meat and vegetables evenly with the spices. Cook for another 1-2 minutes, stirring constantly. Toasting the spices briefly like this helps to bloom their flavours. The mixture should become very fragrant.
- Incorporate Tomatoes and Beans:
- Pour in the undrained diced tomatoes and the can of tomato sauce. Stir everything together thoroughly, scraping the bottom of the pot with your spoon to lift any browned bits (this is called deglazing and adds flavour).
- Add the rinsed and drained kidney beans and pinto beans to the pot. Stir gently to combine without mashing the beans too much.
- Add Liquid and Simmer:
- Pour in the beef broth or water. Stir everything together until well combined. The liquid should just about cover the solids, creating a thick mixture.
- Bring the chili to a gentle boil over medium-high heat.
- Once it reaches a boil, reduce the heat to low, cover the pot loosely (leaving the lid slightly ajar allows steam to escape and the chili to thicken), and let it simmer for at least 1 hour. For best results and deeper flavour development, simmer for 1.5 to 2 hours.
- Stir the chili occasionally (every 15-20 minutes) during simmering to prevent sticking at the bottom and ensure even cooking.
- Adjust Consistency and Seasoning:
- After the simmering time, check the chili’s consistency. If it seems too thick for your liking, stir in a little more beef broth or hot water, a few tablespoons at a time, until it reaches your desired thickness. If it seems too thin, you can let it simmer uncovered for another 15-30 minutes to allow more liquid to evaporate, or mash some of the beans against the side of the pot with a spoon to help thicken it naturally.
- Taste the chili carefully. Adjust seasonings as needed. You might want more salt, pepper, chili powder, or even a pinch more sugar depending on your preference and the ingredients used (especially the acidity of the tomatoes).
- Rest Before Serving:
- Once the chili is done simmering and seasoned to perfection, turn off the heat. Let the chili rest, covered, for at least 10-15 minutes before serving. This allows the flavours to meld even further and the chili to cool slightly to a perfect eating temperature. Chili is often even better the next day!
Nutrition
- Serving Size: one normal portion
- Calories: 350-450