𝐻𝑒𝑎𝑟𝑡𝑦 𝑊𝑒𝑛𝑑𝑦’𝑠-𝑆𝑡𝑦𝑙𝑒 𝐶ℎ𝑖𝑙𝑖

𝑊𝑒𝑛𝑑𝑦’𝑠 𝐶ℎ𝑖𝑙𝑖 𝑅𝑒𝑐𝑖𝑝𝑒 𝑃𝑒𝑟𝑓𝑒𝑐𝑡𝑒𝑑

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

2 lbs ground beef
1 small onion, chopped
1 green bell pepper, chopped
1 can (14.5 oz) diced tomatoes with juice
1 can (14.5 oz) tomato sauce
1 can (10 oz) Rotel diced tomatoes with green chilies
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon oregano
2 cups water

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

1. Brown the Ground Beef:
Begin by browning 2 pounds of ground beef in a large, heavy-bottomed pot or Dutch oven over medium heat . Break the meat apart with a spatula as it cooks, ensuring that it browns evenly. Cook the beef for 7-10 minutes, stirring occasionally, until it’s fully browned and no pink remains. The browning process develops a rich flavor that forms the base of the chili. Once browned, carefully drain off any excess fat to prevent the chili from becoming too greasy. Set the beef aside while you prepare the vegetables.

2. Sauté the Vegetables:
In the same pot, add the chopped onion and green bell pepper . Sauté the vegetables over medium heat for about 5 minutes, or until they begin to soften and the onions become translucent. Stir frequently to prevent the vegetables from sticking to the bottom of the pot. The onions and peppers will release their natural sweetness, which complements the savory beef and adds depth to the chili.

𝟯. 𝗖𝗼𝗺𝗯𝗶𝗻𝗲 𝘁𝗵𝗲 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
𝗢𝗻𝗰𝗲 𝘁𝗵𝗲 𝘃𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲𝘀 𝗮𝗿𝗲 𝘀𝗼𝗳𝘁𝗲𝗻𝗲𝗱, 𝗿𝗲𝘁𝘂𝗿𝗻 𝘁𝗵𝗲 𝗯𝗿𝗼𝘄𝗻𝗲𝗱 𝗯𝗲𝗲𝗳 𝘁𝗼 𝘁𝗵𝗲 𝗽𝗼𝘁. 𝗔𝗱𝗱 𝟭 𝗰𝗮𝗻 𝗼𝗳 𝗱𝗶𝗰𝗲𝗱 𝘁𝗼𝗺𝗮𝘁𝗼𝗲𝘀 𝘄𝗶𝘁𝗵 𝗷𝘂𝗶𝗰𝗲 , 𝟭 𝗰𝗮𝗻 𝗼𝗳 𝘁𝗼𝗺𝗮𝘁𝗼 𝘀𝗮𝘂𝗰𝗲, 𝗮𝗻𝗱 𝟭 𝗰𝗮𝗻 𝗼𝗳 𝗥𝗼𝘁𝗲𝗹 𝗱𝗶𝗰𝗲𝗱 𝘁𝗼𝗺𝗮𝘁𝗼𝗲𝘀 𝘄𝗶𝘁𝗵 𝗴𝗿𝗲𝗲𝗻 𝗰𝗵𝗶𝗹𝗶𝗲𝘀 . 𝗦𝘁𝗶𝗿 𝘄𝗲𝗹𝗹 𝘁𝗼 𝗰𝗼𝗺𝗯𝗶𝗻𝗲 𝘁𝗵𝗲 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀. 𝗧𝗵𝗲𝘀𝗲 𝘁𝗼𝗺𝗮𝘁𝗼𝗲𝘀 𝘄𝗶𝗹𝗹 𝗽𝗿𝗼𝘃𝗶𝗱𝗲 𝘁𝗵𝗲 𝗿𝗶𝗰𝗵, 𝘀𝗮𝘂𝗰𝘆 𝗯𝗮𝘀𝗲 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗰𝗵𝗶𝗹𝗶, 𝘄𝗵𝗶𝗹𝗲 𝘁𝗵𝗲 𝗥𝗼𝘁𝗲𝗹 𝗮𝗱𝗱𝘀 𝗮 𝘀𝘂𝗯𝘁𝗹𝗲 𝘀𝗽𝗶𝗰𝘆 𝗸𝗶𝗰𝗸. 𝗙𝗼𝗿 𝗮𝗱𝗱𝗲𝗱 𝘁𝗵𝗶𝗰𝗸𝗻𝗲𝘀𝘀 𝗮𝗻𝗱 𝗵𝗲𝗮𝗿𝘁𝗶𝗻𝗲𝘀𝘀, 𝘀𝘁𝗶𝗿 𝗶𝗻 𝘁𝗵𝗲 𝗸𝗶𝗱𝗻𝗲𝘆 𝗯𝗲𝗮𝗻𝘀 𝗮𝗻𝗱 𝗽𝗶𝗻𝘁𝗼 𝗯𝗲𝗮𝗻𝘀 , 𝗺𝗮𝗸𝗶𝗻𝗴 𝘀𝘂𝗿𝗲 𝘁𝗵𝗲𝘆’𝗿𝗲 𝘄𝗲𝗹𝗹 𝗺𝗶𝘅𝗲𝗱 𝗶𝗻𝘁𝗼 𝘁𝗵𝗲 𝘀𝗮𝘂𝗰𝗲.

4. Season the Chili:
Now it’s time to add the spices . Sprinkle in 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder , 1 teaspoon of paprika, 1/2 teaspoon of black pepper , 1 teaspoon of salt , and 1/2 teaspoon of oregano. Stir the chili thoroughly to distribute the spices evenly. The combination of chili powder, cumin, and garlic powder gives the chili its bold, signature flavor, while the paprika adds a smoky undertone. If you prefer your chili spicier, feel free to add extra chili powder or a dash of hot sauce!

5. Simmer the Chili:
Add 2 cups of water to the pot, stirring to fully incorporate it into the chili. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot with a lid . Let the chili simmer for 1 to 1 1/2 hours, stirring occasionally. Simmering allows the flavors to meld together and the chili to thicken naturally. The longer it simmers, the richer the flavor becomes, so don’t rush this step. As it cooks, the chili will develop a hearty, comforting texture, with the spices infusing the meat and beans.

6. Serve and Garnish:
Once the chili has simmered to your desired consistency, taste it and adjust the seasoning if necessary—add more salt or chili powder to taste. Serve the chili hot in bowls . For a classic Wendy’s-style touch, garnish each bowl with shredded cheddar cheese , a dollop of sour cream, and a sprinkle of green onions or chopped cilantro . You can also serve the chili alongside cornbread or tortilla chips for added crunch and texture. This hearty, flavorful chili is perfect for a cozy meal on a cold day!

𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 𝟭𝟱 𝗺𝗶𝗻𝘂𝘁𝗲𝘀
Cooking Time: 1 1/2 hours
𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲: 𝟭 𝗵𝗼𝘂𝗿 𝟰𝟱 𝗺𝗶𝗻𝘂𝘁𝗲𝘀
𝗞𝗰𝗮𝗹: 𝟯𝟱𝟬 𝗸𝗰𝗮𝗹 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴
𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 𝟲

~ 𝑫𝒐𝒏𝒂𝒍𝒅 𝑹𝒆𝒄𝒊𝒑𝒆𝒔