Go Back
Wendy's-Style Weeknight Chili
Melissa Hart

Wendy's-Style Weeknight Chili

The small, even crumbles matter here more than a long ingredient list. Break the beef up before it browns hard, then let two kinds of beans soften into the tomato base. It tastes settled after 45 minutes. It tastes even better the next day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85-percent lean ground beef
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 28 oz canned crushed tomatoes
  • 15 oz canned kidney beans drained
  • 15 oz canned pinto beans drained
  • 1 1/2 cups low-sodium beef broth
  • 1 tsp kosher salt

Method
 

  1. Set a Dutch oven over medium heat, add the beef, and mash it into very fine crumbles as it cooks.
  2. Cook the beef for 8 to 10 minutes until no pink remains and it reaches 160°F, then drain all but 1 tablespoon of fat.
  3. Add the onion and bell pepper and cook for 5 minutes until softened at the edges.
  4. Stir in the chili powder and cumin for 30 seconds, then add the tomatoes, beans, broth and salt.
  5. Simmer uncovered over low heat for 35 minutes, stirring twice, until the chili is thick but still spoonable.