Wendy’s Chili Save this recipe for a crisp fall day

### Instructions:

#### 1. Cook the Ground Beef:
– Heat the olive oil in a large pot or Dutch oven over medium-high heat.
– Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through. This should take about 5-7 minutes.
– Drain any excess fat from the beef, leaving just a small amount for flavor.

#### 2. Sauté the Vegetables:
– Add the chopped onion and bell pepper to the pot with the beef. Cook for 4-5 minutes, or until the vegetables soften and become fragrant.
– Add the minced garlic (or garlic powder) and sauté for an additional minute until fragrant.

#### 3. Add the Canned Ingredients:
– Stir in the diced tomatoes (with juices), tomato sauce, kidney beans, and pinto beans.
– Pour in the beef broth (or water) to add liquid and give the chili its perfect texture.

#### 4. Spice It Up:
– Add the chili powder, cumin, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), and salt and pepper to taste. Stir the mixture to combine, ensuring the spices are evenly distributed.
– If the chili tastes too acidic, stir in a teaspoon of sugar to balance the flavors.

#### 5. Simmer:
– Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for about 30-45 minutes, stirring occasionally. This will allow the flavors to meld and the chili to thicken to your desired consistency.
– If the chili becomes too thick during simmering, add a bit more beef broth or water to thin it out.

#### 6. Adjust Seasoning:
– Taste the chili and adjust the seasoning, adding more salt, pepper, or spices if needed. If you like your chili spicier, feel free to add more cayenne pepper or a dash of hot sauce.

#### 7. Serve and Garnish:
– Ladle the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, and chopped green onions, if desired. You can also serve it with warm cornbread or tortilla chips for extra comfort.

### Tips for Success:
– **Beef Options:** For a leaner chili, opt for ground turkey or chicken instead of beef. You can also use a combination of beef and sausage for added richness.
– **Make It Spicy:** If you prefer a spicier chili, add diced jalapeños or a splash of hot sauce to the mix. You can also increase the cayenne pepper or chili powder to boost the heat.
– **Texture:** For a thicker chili, allow it to simmer longer. If you prefer a chunkier texture, use fewer beans or slightly mash them during cooking.
– **Freezing:** This chili freezes wonderfully! You can make a big batch and freeze portions for later, making it an ideal meal prep option for busy days.

### Why You’ll Love This Chili:
This **Wendy’s Chili** recipe is the ultimate fall comfort food. It has everything you want in a hearty chili: rich, savory flavors, tender beans, and a well-balanced mix of spices. The beef gives the chili a satisfying base, while the combination of kidney and pinto beans provides the perfect texture. The tomato sauce and diced tomatoes create a rich broth that’s not too thick or too thin.

The spices—chili powder, cumin, and smoked paprika—add depth and warmth to the dish, while the optional cayenne pepper lets you control the heat. This chili is versatile enough to please anyone, whether you prefer it mild or spicy, chunky or smooth.

### Final Thoughts:
When the weather turns chilly and you’re looking for a comforting, flavorful dish to warm you up, this **Wendy’s Chili** recipe is the perfect solution. With its combination of beef, beans, tomatoes, and spices, it’s a satisfying and hearty meal that will keep you cozy on even the coldest fall day. It’s also incredibly easy to make, making it perfect for busy weeknights or a weekend gathering with friends and family.

This chili is a crowd-pleaser that can be customized to suit your tastes, and it’s a great option for meal prepping. So, next time you’re in the mood for a warm and filling dish, whip up a batch of this delicious chili. It’s sure to become a favorite in your fall recipe rotation!