Wendy’s-Style Chili Recipe – Page 2

Directions

In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Drain any excess fat.
Add the chopped onion, bell pepper, and celery to the pot. Cook until the vegetables are tender, about 5-7 minutes.
Stir in the diced tomatoes (with juice), tomato sauce, kidney beans, pinto beans, black beans, and diced green chilies.
Add the chili powder, ground cumin, garlic powder, onion powder, salt, black pepper, and sugar. Stir to combine.
Pour in the water and bring the mixture to a boil.
Reduce the heat to low and let the chili simmer for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or tortilla chips.

Meat Variations: While this recipe uses ground beef, you can substitute ground turkey or chicken for a lighter version. For a vegetarian option, increase the amount of beans or add textured vegetable protein (TVP) instead of meat.
Spice Level: Adjust the spice level to your preference by adding more chili powder or including a pinch of cayenne pepper. For a milder chili, reduce the amount of chili powder or omit the green chilies.
Beans: Feel free to mix and match different types of beans based on your preference or what you have on hand. Cannellini beans or chickpeas can be great additions.
Slow Cooker Option: To make this chili in a slow cooker, brown the meat and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

This chili stores wonderfully, making it perfect for meal prep.

Refrigerator: Allow the chili to cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days.
Freezer: For longer storage, place the cooled chili in freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove or in the microwave.

Chili is a versatile dish that pairs well with a variety of sides and drinks. Here are some suggestions:

Sides: Cornbread, baked potatoes, or a simple green salad make excellent accompaniments.
Drinks: A cold beer, a glass of red wine, or a refreshing iced tea complement the robust flavors of the chili.