Wendy’s Chili: A Cozy Fall Comfort Food

Introduction

There’s nothing quite like a warm bowl of chili on a crisp fall day. This homemade Wendy’s inspired chili recipe is packed with flavor and perfect for sharing with friends and family. Get ready to cozy up with this hearty and satisfying dish.

Ingredients:

• 2 pounds fresh ground beef
• 1 quart tomato juice
• 1 (29-ounce) can tomato purée
• 1 (15-ounce) can red kidney beans, drained
• 1 (15-ounce) can pinto beans, drained
• 1 medium-large onion, chopped (about 1 1/2 cups)  
  1. www.foodbevg.com

  www.foodbevg.com

  2. www.cookingwithdave.net

  www.cookingwithdave.net
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Optional toppings: shredded cheddar cheese, sour cream, green onions, avocado

Instructions:

1. Brown the beef: In a large pot or Dutch oven, brown the ground beef over medium heat. Drain off any excess grease.
2. Sauté the onion: Add the chopped onion to the pot and cook until softened, about 5 minutes.
3. Add spices: Stir in the chili powder, cumin, garlic powder, onion powder, oregano, and cayenne pepper. Cook for 1 minute to release the flavors.
4. Combine ingredients: Pour in the tomato juice and tomato purée. Stir in the kidney beans and pinto beans.
5. Simmer: Bring the chili to a boil, then reduce heat to low and simmer for at least 2 hours, or up to 4 hours for a richer flavor.
6. Season: Taste the chili and adjust the seasonings as needed. Add salt and pepper to taste.
7. Serve: Ladle the chili into bowls and top with your favorite toppings.

Tips:

• For a thicker chili, mash some of the beans against the side of the pot.
• Add a can of diced tomatoes with green chilies for extra heat.
• Serve with cornbread or crusty bread for a complete meal.

Enjoy this homemade Wendy’s chili recipe and make it a fall tradition!