Wendy’s Chilli Recipe is a very special dish that Wendi makes. Ground beef, kidney beans, tomatoes, onions, green peppers, and spices make a substantial chilli.
Slowly cooking the chilli in large batches lets the flavours blend and create a rich, savoury taste. Wendy’s chilli is served hot and topped with shredded cheese, making it a cosy winter supper or year-round alternative.
How to make Wendy’s Chilli
I love Wendy’s chili. Rich tastes, meaty chunks of pork, and soothing warmth make it a comfort meal favorite.
What about leftovers or prepping for hectic days? I’ll offer my tried-and-true Wendy’s chili storage and reheating strategies so you can enjoy it for more than one meal.
As a chili lover, I’ve learned that correct storage and reheating procedures keep chili tasting fresh. Grab your favorite chili bowl and let’s master Wendy’s chili storage and warming!
Wendy’s Chilli Ingredients:
- 1 lb ground beef
- 1 medium-sized onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional, for added heat)
- Salt and pepper to taste
Note: You can adjust the spices and seasonings to suit your preference. If you like it milder, reduce the amount of chili powder and cayenne pepper. If you like it spicier, increase the amount of chili powder and add more cayenne pepper.
Step by Step Instructions to Make Wendy’s Chilli
Step 1: Prepare Your Ingredients
Once you have gathered all your ingredients, it’s time to prepare them for cooking. Follow these steps:
- Dice the onion and green bell pepper into small, even-sized pieces.
- Mince the garlic cloves finely.
- Drain and rinse the kidney beans in a colander to remove any excess liquid.
- Open the cans of diced tomatoes and tomato sauce, but do not drain them as they will contribute to the chili’s flavor and consistency.
- Measure out the beef broth and set it aside for later use.
Step 2: Cook the Ground Beef
Now, let’s start cooking! In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat.
Add the diced onion, green bell pepper, and minced garlic to the pot and sauté for 3-4 minutes, or until they are softened and fragrant.
Next, add the ground beef to the pot and cook, breaking it up with a spoon, until it is browned and cooked through.
Tip: To add an extra layer of flavor to your chili, you can use a combination of ground beef and ground pork, or even ground turkey for a leaner option.
Step 3: Add the Spices and Seasonings
Once the ground beef is cooked, it’s time to add the spices and seasonings that give Wendy’s chili its signature taste.
Add the chili powder, ground cumin, paprika, oregano, and cayenne pepper (if using) to the pot with the cooked beef and vegetables. Stir well to evenly coat the beef and vegetables with the spices.
Tip: To enhance the flavors of the spices, you can toast them in the pot for a minute or two before adding the beef and vegetables. This will help to release their aromatic oils and deepen their flavors, giving your child an extra dimension of taste.
Step 4: Add Beans, Tomatoes, and Beef Broth
Next, it’s time to add the kidney beans, diced tomatoes, and tomato sauce to the pot. Pour in the drained and rinsed kidney beans, along with the undrained diced tomatoes and tomato sauce. Stir well to combine all the ingredients.
Now, it’s time to add the beef broth to the pot. Pour in the beef broth, which will add depth and richness to the chili.
You can use store-bought beef broth or homemade beef broth, depending on your preference. Stir well to combine all the ingredients, and bring the mixture to a boil.
Step 5: Simmer and Let the Flavors Meld
Once the chili has come to a boil, reduce the heat to low and let it simmer uncovered for at least 30 minutes, stirring occasionally.
This will allow the flavors to meld together and develop that delicious Wendy’s chili taste.
Tip: If you have more time, you can let the chili simmer for longer, up to an hour, or even more, to further deepen the flavors.
Just make sure to keep an eye on the consistency and adjust the heat as needed to prevent the chili from sticking to the bottom of the pot.
Step 6: Season with Salt and Pepper
After simmering for a while, it’s time to taste and season your chili with salt and pepper to your liking.
The amount of salt and pepper needed may vary depending on your preference and the saltiness of your beef broth and canned ingredients.
Start with a little, and add more as needed. Stir well and continue to simmer for a few more minutes to allow the flavors to fully come together.
How Was the Taste of Wend’s Chilli
As you take your first spoonful of homemade Wendy’s chili, you’ll be greeted with a burst of flavors from the tender beef, aromatic spices, and rich tomato base.
The beans add a creamy texture and earthy flavor, while the vegetables provide a burst of freshness. The combination of all these ingredients creates a hearty and satisfying chili that is perfect for any occasion.
Serving Homemade Wend’s Chilli
I fill bowls with chili once it’s ready. Chili fragrance tantalizes my taste receptors.
Next, I sprinkle shredded cheese over hot chili. The creamy cheese complements the meaty beef and tomato base. You can use any cheese, but I prefer cheddar or Monterey Jack.
Sour cream balances the richness of chili. The sour cream’s tartness balances the chili’s richness. I add a handful of chopped green onions for color and freshness. Green onions give the chili a slight onion flavor.
Diced jalapenos add spice to chilli. Jalapenos provide spice and crunch to the dish. For added heat, I sprinkle diced jalapenos on top of the chilli.
Finally, I serve chili with cornbread or crusty bread. Each taste of chili is scooped up by the warm, buttery bread. It completes chilli and gives comfort.
I can’t wait to bite into my Wendy’s chilli with all the toppings and bread. Tender meat, creamy beans, acidic tomatoes, and fragrant spices blend perfectly in each spoonful. The toppings add freshness, creaminess, and spice, making the chilli even better.
Store and Reheat Wend’s Chilli
Storing and reheating Wendy’s chili is easy and convenient, allowing you to enjoy leftovers or prepare ahead of time for busy days.
Storing Wendy’s Chili:
- Allow the chili to cool to room temperature after cooking. Do not leave it at room temperature for more than 2 hours to prevent bacterial growth.
- Transfer the chili to an airtight container or wrap it tightly with plastic wrap. Alternatively, you can use airtight freezer bags.
- Label the container or bag with the date so you can easily track its freshness.
- Place the container or bag in the refrigerator or freezer, depending on how soon you plan to use it.
Reheating Wendy’s Chili:
- To reheat chili from the refrigerator, transfer the desired amount of chili to a saucepan or microwave-safe bowl.
- If using a saucepan, heat the chili over low to medium heat, stirring occasionally, until heated through. If using a microwave, cover the bowl with a microwave-safe lid or wrap it with a microwave-safe plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 1-minute intervals, stirring in between, until heated through.
- To reheat chili from the freezer, thaw it in the refrigerator overnight. Then, follow the same reheating instructions as above.
Note: It’s important to ensure that the chili reaches a safe internal temperature of 165°F (74°C) before consumption to prevent foodborne illnesses.
Wend’s Chilli Recipe
Ingredients
- 1 lb ground beef
- 1 medium-sized onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 can 14 oz kidney beans, drained and rinsed
- 1 can 14 oz diced tomatoes, undrained
- 1 can 8 oz tomato sauce
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper optional, for added heat
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Dice the onion and green bell pepper into small, even-sized pieces. Mince the garlic cloves finely. Drain and rinse the kidney beans in a colander to remove any excess liquid. Open the cans of diced tomatoes and tomato sauce, but do not drain them as they will contribute to the chili’s flavor and consistency. Measure out the beef broth and set it aside for later use.
- Cook the Ground Beef: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the diced onion, green bell pepper, and minced garlic to the pot and sauté for 3-4 minutes, or until they are softened and fragrant. Next, add the ground beef to the pot and cook, breaking it up with a spoon, until it is browned and cooked through.
- Add the Spices and Seasonings: Once the ground beef is cooked, add the chili powder, ground cumin, paprika, oregano, and cayenne pepper (if using) to the pot with the cooked beef and vegetables. Stir well to evenly coat the beef and vegetables with the spices. You can toast the spices in the pot for a minute or two before adding the beef and vegetables to enhance their flavors.
- Add Beans, Tomatoes, and Beef Broth: Pour in the drained and rinsed kidney beans, along with the undrained diced tomatoes and tomato sauce, into the pot. Stir well to combine all the ingredients. Now, pour in the beef broth, and bring the mixture to a boil.
- Simmer and Let the Flavors Meld: Once the chili has come to a boil, reduce the heat to low and let it simmer uncovered for at least 30 minutes, stirring occasionally. You can simmer it for longer, up to an hour or more, to deepen the flavors, adjusting the heat as needed to prevent sticking.
- Season with Salt and Pepper: After simmering, taste and season the chili with salt and pepper to your liking. Start with a little and add more as needed. Stir well and continue to simmer for a few more minutes to allow the flavors to fully meld together.
