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A thick, hearty copycat of Wendy’s famous chili made with ground beef, beans, and a rich tomato base.
Print Recipe
Course: Dinner
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb ground beef
  • 1 small yellow onion, finely diced
  • 1 can dark red kidney beans (15 oz), drained and rinsed
  • 1 can tomato sauce (15 oz)
  • 1 can tomato paste (8 oz)
  • 1 1/2 cups water
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • salt and black pepper to taste

Equipment

  • large pot
  • wooden spoon

Method
 

  1. Brown ground beef in a large pot over medium heat, breaking into small pieces.
  2. Add diced onion and cook until softened. Drain excess grease if needed.
  3. Stir in tomato sauce, tomato paste, water, beans, and all spices.
  4. Bring to a gentle simmer and cook uncovered for 30 minutes, stirring occasionally.
  5. Taste and adjust seasoning before serving.

Nutrition

Calories: 290kcalCarbohydrates: 22gProtein: 20gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 680mgPotassium: 520mgFiber: 6gSugar: 5gVitamin A: 620IUVitamin C: 10mgCalcium: 60mgIron: 3.2mg

Notes

Simmer uncovered for best thickness. Flavor improves after resting.

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