Ingredients:
- 2 pounds ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 1 can (16 ounces) kidney beans, undrained
- 1 can (16 ounces) pinto beans, undrained
- 1 can (15 ounces) tomato sauce
- 1 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon cayenne pepper (adjust to taste)
Instructions:
- Cook the Ground Beef:
In a large skillet, cook the ground beef over medium-high heat until no longer pink. Drain any excess fat to keep the chili from becoming greasy. - Sauté Aromatics:
In a large pot or Dutch oven, add the cooked beef, chopped onion, green bell pepper, and minced garlic. Cook over medium heat for about 5 minutes, stirring frequently, until the onions and peppers are tender and fragrant. - Add Base Ingredients:
Stir in the diced tomatoes (with their juices), kidney beans (with their liquid), pinto beans (with their liquid), tomato sauce, and water. Mix well to ensure an even distribution of ingredients. - Incorporate Spices:
Add chili powder, ground cumin, paprika, salt, black pepper, dried oregano, sugar, and cayenne pepper. Stir thoroughly to blend the spices into the mixture, ensuring a robust and consistent flavor. - Simmer the Chili:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 2 hours, stirring occasionally. Longer simmering will enhance the depth and richness of the flavors. - Adjust Seasoning:
Taste the chili after simmering and adjust the spices as needed. If you prefer a spicier kick, add more cayenne pepper or chili powder. - Serve and Garnish:
Ladle the hot chili into bowls and garnish with your favorite toppings, such as shredded cheese, chopped onions, sour cream, or crushed tortilla chips. For a burst of freshness, sprinkle some freshly chopped cilantro on top.
Optional Variations:
- Vegetarian Option: Replace the ground beef with plant-based ground meat or additional beans, such as black beans or chickpeas.
- Extra Veggies: Add chopped zucchini, corn, or carrots for added nutrition and texture.
- Smoky Flavor: Include a teaspoon of smoked paprika or a dash of liquid smoke for a rich, smoky taste.
- Sweet & Spicy: Add a tablespoon of honey or brown sugar to balance the heat with a touch of sweetness.
Tips for the Perfect Chili:
- Browning the Beef: Take your time to brown the beef properly as this step adds depth to the flavor.
- Liquid Consistency: If the chili is too thick, add a bit more water or beef broth to reach your desired consistency.
- Simmer Time: While 2 hours is sufficient, allowing the chili to simmer for 3-4 hours or even overnight in a slow cooker will produce an even better flavor.
- Storing Leftovers: Chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutritional Information (Per Serving):
- Calories: 425
- Total Fat: 19g
- Saturated Fat: 7g
- Cholesterol: 77mg
- Sodium: 1173mg
- Total Carbohydrates: 32g
- Dietary Fiber: 8g
- Sugar: 8g
- Protein: 30g
Serving Suggestions: Pair this hearty chili with crusty bread, cornbread, or a simple side salad. For a Tex-Mex twist, serve it over rice or with tortilla chips for dipping.
Preparation Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Serves: 6
Experience the comforting flavors of Wendy’s chili at home. Whether for a cozy family dinner or a game day feast, this recipe will become a staple in your kitchen