Welcome to my kitchen, where we’re about to embark on a culinary journey to recreate one of the most beloved chili recipes out there: Wendy’s Chili. Whether you’re a seasoned cook or just starting, this recipe is sure to delight your taste buds and warm your soul. Let’s dive into the details!
Ingredients You’ll Need
- 2 pounds fresh ground beef
- 1 liter tomato juice (1 29 oz can)
- 1 can tomato (15 ounces)
- 1 can red kidney beans, drained (15 ounces)
- 1 can beans, drained (15 ounces)
- 1 onion, chopped (about 1 1/2 cups)
- 1/2 cup celery, cut into cubes
- 1/4 cup green pepper, cut into cubes
- 1/4 cup chili powder (use less for mild chili)
- 1 teaspoon ground cumin (use more for true flavor)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
Kitchen Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Can opener
- Knife and cutting board
- Measuring cups and spoons
- Ladle
- Bowls for serving
Directions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain excess fat.
- Add the chopped onion, celery, and green pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
- Stir in the tomato juice, canned tomatoes, drained kidney beans, drained beans, chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper.
- Bring the chili to a boil, then reduce heat and simmer for at least 1 hour, stirring occasionally.
- Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.
Storage Instructions
- Store any leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Recipe Tips
- For a thicker chili, you can add a cornstarch slurry (mix equal parts cornstarch and cold water) during the last 15 minutes of cooking.
- Customize your chili by adding other vegetables such as diced carrots or bell peppers.
- For a vegetarian version, omit the ground beef and add extra beans or diced tofu.
- This chili freezes well. Transfer cooled chili to a freezer-safe container and freeze for up to 3 months.
FAQ
Q: Can I make this chili in a slow cooker? A: Yes! Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Q: Is Wendy’s Chili gluten-free? A: Yes, this recipe is gluten-free. Just be sure to check the labels on your canned ingredients to ensure they are gluten-free.
Q: Can I use ground turkey instead of beef? A: Absolutely! Ground turkey is a great alternative and will result in a lighter chili.
Food Pairings
- Serve Wendy’s Chili with a side of cornbread for a classic pairing.
- Pair with a crisp green salad dressed with a light vinaigrette for a balanced meal.
Conclusion
Wendy’s Chili is a comforting and hearty dish that’s perfect for a cozy night in or for feeding a crowd. With simple ingredients and easy preparation, this recipe is sure to become a staple in your kitchen.