Wendy’s chili
This normally begins on an ordinary day when I open the fridge and the ground beef stares back at me as if it has already made my decision. Next I go through the pantry. I grab beans, tomatoes, and some spices. That’s all I need.
I begin with the beef in a big pot. I break it up as it cooks and let it brown well to get flavor. When it’s finished, I add chopped onion, pepper and garlic. Then I let them cook together until they soften and blend into the beef.
That smell just ties it all together. And then it starts to taste like real food. Next I add the spices: chili powder, cumin, paprika, oregano, cayenne, salt and pepper. I mix everything well so the meat and veggies absorb all the seasoning. Next, I add in the diced tomatoes, tomato sauce, beef broth, kidney beans and pinto beans. I stir everything up in the pot and let it get to a simmer. I don’t insist.
I cook it low and slow so the flavors can meld and the chili can thicken on its own. I stir it every now and then, mostly to check the texture and luxuriate in the aroma filling the kitchen. After a while it becomes something rich, thick and full of flavor. “The beef is good, the beans hold it all together, the spices are spicy enough without being overbearing.”
I serve it in bowls and put cheese on top. Sometimes I’ll throw in some sour cream or green onions if I have them. “When people eat it, they usually get quiet, and then they come back for more. That’s how I know it was a success.
How This Works
- Uses easy pantry ingredients
- One pot means easy clean up
- Bold Flavors, Big
- Adjustable spice level
- Good for leftovers
INGREDIENTS:
- 1 lb ground beef
- 1 medium chopped onion
- 1 chopped bell pepper
- 2 garlic cloves, minced
- 1 can diced tomatoes (14 Ounce)
- 1 can kidney beans, drained and rinsed (14 oz)
- 1 (14 oz) can pinto beans, drained and rinsed
- 1 can tomato sauce (14oz)
- 1 cup of beef stock
- 1 tbsp chilli powder
- 1 tsp cumin;
- ½ tsp paprika.
- ½ tsp. oregano
- ¼ tsp cayenne pepper (use more if you like it hot)
- Salt and pepper, to taste
- Olive oil
- Toppings (optional)
- Cheddar cheese, shredded
- Sour cream
- Scallions
- Tortilla Crisps
Directions
Step 1: Vegetable cooking
- Place a large pot over medium heat.
- Add a dash of olive oil.
- Cook onion, bell pepper and garlic until soft.
Step 2: Brown the beef
- Add in the ground beef.
- Cook, breaking up as it cooks, until nicely browned.
- Drain off any excess fat if necessary.
Step 3: Add the spices
- Add chili powder, cumin, paprika, oregano, cayenne, salt and pepper.
- Spread the beef out evenly.
Step 4: Add the Beans and Tomato
- Add in the diced tomatoes, tomato sauce, beef broth, kidney beans and pintos.
- Combine all ingredients.
Step 5: Let it simmer
- Bring the chili to a simmer.
- Reduce heat and cook for 30-45 minutes.
- Occasionally stir.
Step 6: Serving
- Divide into serving bowls.
- Add toppings.
- Serve warm.
Little kitchen thoughts
- Simmer longer if you want deeper flavor.
- Add more cayenne if you like a bit more heat.
- Break up the beef well for a better texture.
- The flavor is even better on the second day.
Final Words
It has a place in my rotation because it just works. It uses simple ingredients, builds flavor slowly, and gives you a warm bowl of food that feels satisfying every single time.
