Description
Recreate the iconic Wendys chili at home with this easy, 5-minute prep recipe. Enjoy the same rich, meaty flavor and thick, velvety texture in just 30 minutes.
Ingredients
– 1 lb ground beef
– 1 onion, diced
– 3 garlic cloves, minced
– 2 tablespoons chili powder
– 1 teaspoon cumin
– 1 teaspoon oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 (15 oz) can diced tomatoes
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can pinto beans, drained and rinsed
– 2 cups beef broth
Instructions
1. 1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbled, 5-7 minutes. Drain any excess fat.
2. 2. Add the diced onion and minced garlic to the pot. Cook for 2-3 minutes until the onion is translucent.
3. 3. Stir in the chili powder, cumin, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
4. 4. Pour in the diced tomatoes, kidney beans, pinto beans, and beef broth. Bring the mixture to a boil, then reduce the heat and let simmer for 20-25 minutes, stirring occasionally, until the chili has thickened.
5. 5. Taste and adjust seasoning as needed. Serve hot, topped with shredded cheese, diced onions, and any other desired toppings.
Notes
For a thicker chili, you can let it simmer for a bit longer. To make it spicier, add a pinch of cayenne pepper or red pepper flakes. This chili also freezes well for easy reheating later.
- Prep Time: 5
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American