Ingredients
- 500g ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 1 can (400g) tomato sauce or puree
- 1 can kidney beans, drained
- 1 can pinto beans, drained (optional but authentic-style)
- 1–2 cups water or beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp oregano
- Salt & black pepper
- Optional: pinch of sugar, hot sauce
Instructions
1. Cook the Beef
- Brown ground beef in a large pot.
- Break it into fine crumbles (this is key for Wendy’s-style texture).
- Drain excess fat if needed.
2. Add Vegetables
- Add onion, bell pepper, and garlic.
- Cook until softened.
3. Build the Chili
- Add tomatoes, tomato sauce, beans, and water/broth.
- Stir in chili powder, cumin, paprika, oregano, salt, and pepper.
4. Simmer
- Bring to a boil, then reduce heat.
- Simmer 1–2 hours, stirring occasionally.
- Add more water if it gets too thick.
Serving Ideas
- With shredded cheese
- With crackers or cornbread
- Over baked potatoes or fries
- With sour cream or onions
Tip
Wendy’s-style chili tastes better the next day—letting it sit overnight deepens the flavor a lot.
