Ok, I have something to admit. As much as I steer clear of fast food joints, I absolutely love the chilli bowl at Wendy’s. In fact, the first time I tried chilli (I used to call it chilli beans), was at Wendy’s. This recipe that I share is just as good if not better. On those overcast days that threaten to burst open the heavens, I shuffle to my kitchen in my sweatpants to stir a pot of thick, chunky chilli. And to get the right consistency and flavor, the trick is to finish the chilli on high heat!
The recipe is super easy. I use leftovers to make tacos–the kind you get in Taco Bell (sorry, sometimes I cheat).
- 3 tbsp oil
- 1 lb lean ground beef
- 1 tsp paprika
- ¾ tsp cayenne pepper
- 1 tsp garlic powder
- 1tsp onion powder
- 1 tsp salt
- 1 8 oz can tomato sauce
- 1 14 oz can diced tomatoes
- 3 cups water
- In a saucepan over medium heat add oil and stir the beef until it is brown, about 5-6 minutes.
- Sprinkle the spices: paprika, cayenne, garlic, onion powders and salt.
- Stir the spices into the beef for a minute.
- Tip in the cans of tomato sauce and diced tomatoes and stir.
- Add water and with the lid on, cook the chilli on low heat for an hour.
- After an hour, take the lid off and turn the heat to high (this will allow the chilli to get more flavor).
- Stir the chilli for 10-15 minutes.
- To serve, ladle chilli in a bowl, top with chopped onion, cheddar cheese, cilantro or any other toppings you prefer.