Wendy’s Chili

by

Wendy’s Chili

Ingredients:

  • 2 pounds fresh ground beef

    • The hearty base of the chili, providing protein and rich flavor.

  • 1 quart tomato juice

    • Adds a smooth and tangy base to the chili.

  • 1 (29-ounce) can tomato purée

    • Contributes a thicker texture and rich tomato flavor to the chili.

  • 1 large onion, chopped

    • Adds sweetness and depth to the dish.

  • 1 green bell pepper, diced

    • Provides a subtle crunch and freshness to balance the flavors.

  • 1 celery stalk, diced

    • Adds texture and a mild, savory note.

  • 1 can kidney beans, drained and rinsed (optional)

    • For additional fiber and protein, if you like beans in your chili.

  • 1 packet chili seasoning or homemade chili spice blend (cumin, chili powder, garlic powder, paprika, salt, and pepper)

    • For the perfect mix of spices that make the chili flavorful.

  • 1 tablespoon olive oil (for cooking)

    • Used to sauté the vegetables and ground beef.

Instructions:

  1. Brown the Ground Beef:

    • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked.

  2. Sauté the Vegetables:

    • Add the chopped onion, diced bell pepper, and diced celery to the pot with the beef. Cook for 5-7 minutes, until the vegetables soften.

  3. Add the Tomato Base:

    • Pour in the tomato juice and tomato purée. Stir to combine.

  4. Add Seasoning and Beans:

    • Stir in the chili seasoning or your homemade spice blend (cumin, chili powder, garlic powder, paprika, salt, and pepper). If you’re using beans, add them to the pot now. Stir everything together.

  5. Simmer the Chili:

    • Bring the chili to a simmer over medium-low heat. Let it cook, uncovered, for 45-60 minutes, stirring occasionally to prevent sticking. The chili will thicken and the flavors will meld together.

  6. Adjust Seasoning:

    • Taste the chili and adjust the seasoning with more salt, pepper, or chili powder if needed.

  7. Serve:

    • Serve the chili hot, garnished with optional toppings like shredded cheese, sour cream, and chopped green onions, if desired.

Benefits:

  • High in Protein: Ground beef and beans (if included) provide a substantial amount of protein.

  • Rich in Nutrients: The tomatoes, peppers, onions, and celery contribute vitamins and minerals such as vitamin C, potassium, and fiber.

  • Comfort Food: This hearty chili is perfect for warming up on a cold day, offering a satisfying and filling meal.

 Nutritional Info (Approximate per Serving):

  • Calories: 350-450 kcal (depending on the exact ingredients and serving size)

  • Carbohydrates: 25-35 g

  • Protein: 30-35 g

  • Fat: 20-25 g

  • Fiber: 5-7 g

  • Sodium: 800-1000 mg (depending on seasoning and broth)

Tips:

  • Spice Level: Adjust the amount of chili powder or add some hot sauce if you like your chili spicier.

  • Consistency: If you prefer a thicker chili, let it simmer longer to allow the liquid to reduce. For a thinner consistency, add a little more tomato juice or water.

  • Make Ahead: This chili tastes even better the next day as the flavors have more time to develop. It can be stored in the refrigerator for up to 3 days.

  • Freezing: You can freeze leftover chili for up to 3 months. Just cool it completely, store it in an airtight container, and reheat when ready to serve.

Frequently Asked Questions (Q/A):

Q1: Can I make this recipe in a slow cooker?
A1: Yes! Brown the ground beef and sauté the vegetables first, then add everything to the slow cooker, including the tomato juice, tomato purée, beans, and seasoning. Cook on low for 6-8 hours.

Q2: Can I make this chili without beans?
A2: Absolutely! You can omit the beans for a more traditional, meat-focused chili. The beans add fiber and a bit of texture, but the chili will still be delicious without them.

Q3: Can I use a different type of ground meat?
A3: Yes! You can substitute ground turkey, chicken, or pork if you prefer a leaner option, though the flavor will change slightly.

Q4: How can I adjust the flavor if the chili is too tangy or acidic?
A4: If the chili is too tangy, try adding a teaspoon of sugar or honey to balance the acidity. You can also add a bit of baking soda to neutralize some of the acidity.

Q5: What toppings can I serve with this chili?
A5: You can serve it with shredded cheese, sour cream, green onions, sliced jalapeños, or a sprinkle of cilantro. Crushed tortilla chips or cornbread are also great sides.

Leave a Comment