What Is Wendy's Chili Recipe » I Am Food Bloger

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🌟 Introduction

What is Wendy’s chili recipe? Hi, I’m Ann Ziata, Professional Chef and Culinary Instructor. Today, I’m showing you how to craft a classic beef and bean chili—one that will fill your kitchen with the rich aroma of spices and simmering beef. Homemade chili is fresher, richer, and more satisfying than anything you’ll find pre-made. This recipe guides you step by step so you can create a bowl of chili that’s bright, flavorful, and deeply comforting.

🛒 Recipe Ingredients

🌟 Highlight Ingredient: Freshly Toasted Spice Blend

Instead of store-bought chili powder, this recipe uses a homemade spice blend made by toasting cumin and coriander seeds. Toasting spices unlocks their essential oils, intensifies aroma, and creates a vibrant flavor you can smell across the kitchen. The result? A chili powder that is leagues above anything you could buy in a jar.

🎯 Ingredients (1x Batch)

2 tsp cumin seeds
1 tsp coriander seeds
1 Tbsp sweet paprika
1 tsp smoked paprika
¼ tsp cayenne pepper
¼ tsp black pepper
1 Tbsp Mexican oregano (or Italian oregano)
2 Tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 jalapeño, seeds removed, diced
2 Tbsp tomato paste
1 lb ground beef (or turkey/chicken)
1 can (15 oz) fire-roasted tomatoes
1 can (15 oz) red kidney beans, drained
2 cups beef stock (or chicken stock)
Salt to taste

🎯 Ingredients (2x Batch)

4 tsp cumin seeds
2 tsp coriander seeds
2 Tbsp sweet paprika
2 tsp smoked paprika
½ tsp cayenne pepper
½ tsp black pepper
2 Tbsp Mexican oregano
4 Tbsp olive oil
2 large onions, diced
8 cloves garlic, minced
2 red bell peppers, diced
2 jalapeños, diced
4 Tbsp tomato paste
2 lbs ground beef
2 cans fire-roasted tomatoes
2 cans red kidney beans
4 cups beef stock
Salt to taste

🎯 Ingredients (4x Batch)

8 tsp cumin seeds
4 tsp coriander seeds
4 Tbsp sweet paprika
4 tsp smoked paprika
1 tsp cayenne pepper
1 tsp black pepper
4 Tbsp Mexican oregano
8 Tbsp olive oil
4 large onions, diced
16 cloves garlic, minced
4 red bell peppers, diced
4 jalapeños, diced
8 Tbsp tomato paste
4 lbs ground beef
4 cans fire-roasted tomatoes
4 cans red kidney beans
8 cups beef stock
Salt to taste

⏱️ How to Make Homemade Chili (Step by Step)

Step 1: Toast and Grind Spices (5 min)

Heat a dry skillet over medium heat.
Add cumin seeds; toast until fragrant and slightly darker (1–2 min).
Transfer to cool.
Repeat with coriander seeds.
Once cooled, grind both to a powder using a spice grinder or mortar and pestle.

Step 2: Make the Spice Blend (2 min)

In a bowl, combine:

- Ground cumin
- Ground coriander
- Sweet paprika
- Smoked paprika
- Cayenne pepper
- Black pepper
- Crushed Mexican oregano

Stir and set aside.

Step 3: Prepare the Base (7 min)

Preheat a Dutch oven over medium-high heat.
Add olive oil to coat the bottom.
Add diced onions and a pinch of salt.
Cook, stirring, until softened (5–7 min).
Add garlic; cook 1 min until fragrant.

Step 4: Build Aromatics (5 min)

Stir in diced bell pepper and jalapeño.
Cook until peppers are tender and glossy, about 3–4 min.

Step 5: Bloom the Spices (2 min)

Sprinkle the homemade spice blend over the hot vegetables.
Stir for 1–2 min to release the flavors—do not let it burn.

Step 6: Add Tomato Paste (2 min)

Stir in tomato paste.
Cook 2 min to deepen the color and caramelize.

Step 7: Brown the Meat (8 min)

Add ground beef.
Break it up and cook until browned and no longer pink.
Season with salt.

Step 8: Add Beans, Tomatoes & Stock (2 min)

Stir in kidney beans and fire-roasted tomatoes.
Pour in beef stock.
Mix gently to combine.

Step 9: Simmer (30 min)

Bring to a low boil.
Reduce to a simmer.
Cover and cook 30 min, stirring occasionally.

Step 10: Taste & Serve

Check for salt and heat—adjust to taste.
Ladle into bowls.
Top with sour cream, cheddar cheese, cilantro, scallions, tortilla chips, and lime wedges.

✨ How to Make It Extra Moist & Rich (Creative Tips)

Sauté tomato paste until caramelized to build depth.
Deglaze the pot with a splash of stock or white wine if fond forms.
Simmer uncovered for 10 min at the end to concentrate flavors.
Fold in a spoonful of butter just before serving for a silky finish.

🧑‍🍳 10 Test Kitchen Tips

Toast spices fresh for the most aroma.
Use fire-roasted tomatoes for smoky sweetness.
Always bloom spices before adding liquids.
Cook the beef thoroughly before simmering.
Use a thick-bottomed pot to prevent scorching.
Deglaze with stock or wine for extra flavor.
Add beans later for better texture.
Simmer low and slow—never rush chili.
Taste and adjust salt before serving.
Chili improves after resting overnight.

🧊 How to Store Chili

Let chili cool to room temperature. Transfer to airtight containers and refrigerate up to 4 days. Reheat gently on the stovetop, adding a splash of water or stock to loosen as needed.

❄️ Can You Freeze Chili?

Absolutely! In fact, chili freezes wonderfully:

Portion cooled chili into freezer-safe containers or heavy-duty zip bags.
Label with date and portion size.
Freeze up to 3 months.
To reheat: thaw overnight in the fridge, then warm gently on the stovetop or microwave until hot throughout.
Always stir while reheating to prevent scorching.

🧡 NonVegKahani Community Tips & Praise

“This recipe completely changed my chili game! Toasting the spices made the flavor so much richer, and the fire-roasted tomatoes added a perfect smoky sweetness. My family loved it, and we even had leftovers for nachos the next day. Incredible!”
— Rahul K.

⚖️ Nutrition (Per Serving)

(Approximate values)

Calories: 420
Protein: 28g
Fat: 22g
Carbs: 28g
Fiber: 7g
Sodium: 780mg

🎥 Best YouTube Video

▶️ Watch the Full Chili Tutorial
(Replace with your actual link)

❓ 5 Frequently Asked Questions

Q1: Can I make this chili vegetarian?
A: Absolutely. Use more beans (e.g., black beans, pinto) and vegetable stock instead of beef stock.

Q2: How spicy is this recipe?
A: Mild to medium. Omit cayenne or jalapeño for less heat.

Q3: What’s the best beef for chili?
A: 80/20 ground beef is perfect. You can also use chuck for richer flavor.

Q4: Can I cook this in a slow cooker?
A: Yes! Brown the beef and bloom spices first, then transfer everything to the slow cooker. Cook on low 6–8 hours.

Q5: How can I thicken chili?
A: Simmer uncovered longer, or mash some beans into the chili for body.