I have a bit of a reputation in my family for my chili-making ritual – as soon as the weather turns chilly, you can bet I’m in the kitchen, cooking up a big pot of chili. One of my all-time favorites has always been Wendy’s chili, a fondness that dates back to my childhood. This recipe is a real crowd-pleaser, and I’m confident your family will adore it just as much as mine does.
What’s great about this chili is how the flavors deepen and become even more delicious as leftovers. It’s like the meal keeps getting better with time. Plus, it’s freezer-friendly, so I always have a batch ready for those days when I’m craving chili or need a quick dinner solution.
This chili is incredibly versatile too. I love serving it over a baked potato or alongside my favorite cheddar and jalapeño cornbread. I like to lay out a toppings bar with sour cream, shredded cheese, Fritos, and black olives, so everyone can customize their bowl.
The recipe is straightforward and utterly scrumptious. Give it a try, and I’m pretty sure you’ll be just as hooked as I am. If you’re a slow cooker fan, check out the Notes for instructions on how to make this chili in a slow cooker.
Dig in and enjoy!
Ingredients
2 lbs. ground beef – 85/15
1 yellow onion – diced
2 stalks celery – chopped
1 green bell pepper – chopped
29 oz. canned tomato sauce
29 oz. canned kidney beans – not drained
29 oz. canned pinto beans – not drained
28 oz. canned tomatoes – chopped and not drained
1 diced jalapeño – de-seeded and de-veined
1 Tbsp. cumin powder
¼ cup chili powder
1 tsp. black pepper
2 tsp. salt
1 cup water or tomato juice
1 Tbsp. butter
Directions
In a heavy bottomed stockpot brown the ground beef, breaking it up into small pieces.
Drain the fat.
Add the rest of the ingredients – except the butter – and bring to a boil.
Lower heat and bring to a simmer and cook uncovered – make sure to keep at a simmer level – for 2 hours stirring occasionally.
Add in the butter and stir until fully melted and incorporated.
Serve.
Notes
• Slow Cooker: This is perfect, and you don’t have to keep a watchful eye! Just brown the ground beef, drain, then combine the rest of the ingredients (except butter) in a slow cooker. Cook on low for about 4 hours. Stir in the butter and it is ready to serve!
• Toppings: These are fun, and everyone can tailor their bowl how they like. Fritos, shredded cheese, sour cream, black olives, extra jalapeño, diced red onion… anything your family loves.
• Vegetarian: Substitute vegetarian crumbles for the ground beef and it is still delicious!
• Beans: Sometimes I use pinto beans with jalapeños instead of plain pinto beans. Also, if you don’t have the specific beans on hand, you can substitute the beans. I have used Great Northern beans and they were great.
• You can substitute a small can of green chilis in place of jalapeño.
• Make sure you keep it on low and barely a simmer. Stir occasionally to make sure the chili doesn’t stick to the bottom.
• Storing: Cool leftover chili and put in an airtight container. Refrigerate up to 5 days.
• Freezing: Cool the chili, place in airtight container, and freeze for up to 3 months.