Description
Hearty, flavorful homemade chili, reminiscent of Wendy’s, packed with ground beef, beans, and savory spices. Perfect for a comforting meal.
Ingredients
Scale
- 2 pounds ground beef (80/20 blend recommended)
- 1 large yellow onion, chopped
- 2 green bell peppers, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can chili beans, undrained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt (or more, to taste)
- 1 tablespoon apple cider vinegar
Instructions
- Brown the Ground Beef: In a large, heavy-bottomed pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
- Sauté the Onion and Bell Pepper: Add the chopped onion and green bell pepper to the pot with the browned beef. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes.
- Add the Garlic: Stir in the minced garlic and cook for another minute, until fragrant.
- Incorporate the Tomatoes: Add the crushed tomatoes, tomato sauce, and diced tomatoes (undrained) to the pot. Stir well to combine all the ingredients.
- Add the Beans: Add the drained and rinsed kidney beans and pinto beans, along with the undrained chili beans, to the pot. Stir to distribute the beans evenly throughout the mixture.
- Pour in the Beef Broth: Pour in the beef broth.
- Add the Spices: Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper, garlic powder, onion powder, black pepper, and salt to the pot. Stir well to ensure that the spices are evenly distributed throughout the chili.
- Simmer the Chili: Bring the chili to a simmer over medium heat, then reduce the heat to low, cover the pot, and simmer for at least 1 hour, or up to 2-3 hours, stirring occasionally. If the chili becomes too thick during simmering, add a little more beef broth or water to thin it out.
- Add Apple Cider Vinegar: Stir in the apple cider vinegar during the last 15 minutes of simmering.
- Taste and Adjust Seasoning: Taste the chili and adjust the seasoning as needed.
- Serve Hot: Ladle the chili into bowls and serve hot.
- Add Toppings (Optional): Offer a variety of toppings, such as shredded cheddar cheese, sour cream, chopped green onions, and hot sauce, for your guests to customize their chili.
Notes
- For a thicker chili: Mash some of the beans or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
- For a spicier chili: Add more cayenne pepper or red pepper flakes.
- For a sweeter chili: Add a tablespoon of brown sugar or molasses.
- For a vegetarian chili: Substitute the ground beef with plant-based ground meat or an additional can of beans. Use vegetable broth instead of beef broth.
- Slow Cooker Option: Brown beef and saute vegetables, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- Freezing Instructions: Let the chili cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 60 minutes