👩🍳 Instructions
1. Brown the Beef
In a large pot or Dutch oven, cook the ground beef over medium heat until no longer pink.
Drain excess fat if needed.
2. Cook the Vegetables
Add the onion, celery, bell pepper, and garlic.
Cook for 5–7 minutes, until softened.
3. Add Remaining Ingredients
Stir in:
Kidney beans
Pinto beans
Diced tomatoes
Tomato sauce
Beef broth
Chili powder
Cumin
Paprika
Oregano
Salt, pepper, and sugar (if using)
4. Simmer
Bring to a gentle boil.
Reduce the heat and simmer uncovered for 1–1½ hours, stirring occasionally.
🥣 Slow Cooker Option
Brown the beef and sauté the vegetables first.
Transfer everything to a slow cooker.
Cook:
Low: 6–8 hours
High: 3–4 hours
🌶️ Optional Toppings
Top your chili with:
Shredded cheddar cheese
Diced onions
Sour cream
Sliced jalapeños
Oyster crackers
Chopped cilantro
🍽️ Serving Suggestions
Serve with:
Cornbread
Baked potatoes
Rice
Tortilla chips
A green salad
💡 Tips
Chili often tastes even better the next day as the flavors continue to develop.
Freeze leftovers in airtight containers for up to 3 months.
Adjust the chili powder to make it milder or spicier.
✨ Bottom Line
This Wendy's-style chili is a hearty, comforting meal loaded with ground beef, beans, vegetables, and savory spices. It's budget-friendly, freezer-friendly, and perfect for feeding a crowd or enjoying throughout the week. 🍲🌶️
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