Chili Modified Wendy's Style

Savor the hearty, comforting flavors of "Chili Modified Wendy's Style," a homemade twist on the beloved fast-food classic. This recipe combines two pounds of perfectly browned ground beef with a medley of sautéed onions, bell peppers, and celery, creating a rich base packed with flavor. A blend of chili powder, cumin, paprika, and a hint of cayenne infuses this one-pot wonder with just the right amount of spice, while canned diced tomatoes, kidney beans, and pinto beans add heartiness. Simmered to perfection in beef broth and finished with a dash of optional hot sauce, this chili is ideal for weeknight dinners, meal prepping, or game day feasts. Ready in just over an hour, it serves 6 and pairs beautifully with shredded cheese, sour cream, or cornbread for a crowd-pleasing meal.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 pounds ground beef
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 canned diced tomatoes (14.5-ounce cans)
• 1 canned tomato sauce (8-ounce can)
• 1 canned kidney beans, drained and rinsed (15-ounce can)
• 1 canned pinto beans, drained and rinsed (15-ounce can)
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon sugar
• 0 to taste hot sauce (optional, to taste)

Directions

Step 1

Heat a large pot over medium heat and add olive oil.

Step 2

Add the ground beef to the pot and cook, stirring and breaking it up with a spoon, until browned and cooked through. Use a slotted spoon to transfer the cooked beef to a plate, leaving the drippings in the pot.

Step 3

Add the diced onion, green bell pepper, celery, and minced garlic to the same pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Return the cooked ground beef to the pot with the sautéed vegetables.

Step 5

Stir in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, black pepper, and sugar. Cook for 1-2 minutes to bloom the spices.

Step 6

Add the canned diced tomatoes, tomato sauce, drained kidney beans, drained pinto beans, and beef broth to the pot. Stir everything well to combine.

Step 7

Bring the chili to a gentle boil, then reduce the heat to low, cover, and let it simmer for 45 minutes. Stir occasionally to prevent sticking.

Step 8

Taste the chili and adjust the seasoning with more salt, pepper, or cayenne, depending on your preference. If desired, add a splash of hot sauce for extra heat.

Step 9

Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, diced green onions, or pickled jalapeños. Enjoy!

Nutrition Facts

Serving size	(3064.4g)

Amount per serving	% Daily Value*
Calories	3053.9

Total Fat 194.8g	0%
Saturated Fat 69.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 602.1mg	0%
Sodium 6847.9mg	0%
Total Carbohydrate 156.6g	0%
Dietary Fiber 42.5g	0%
Total Sugars 54.2g
Protein 190.5g	0%

Vitamin D 0IU	0%
Calcium 573.3mg	0%
Iron 35.1mg	0%
Potassium 6307.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.8%

Protein: 24.3%

Carbs: 19.9%