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Classic Beef And Bean Chili

This hearty rendition of the iconic Wendy’s-style chili delivers rich, slow-simmered flavor with simple pantry staples. Packed with ground beef, tender legumes, and aromatic spices, this dish provides both warmth and satisfaction in every spoonful. Ideal for meal prep or group gatherings, its depth of flavor only improves after a day’s rest.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 1 tablespoon granulated sugar
  • 2 teaspoons chili seasoning blend
  • 1 teaspoon ground cumin
  • 1 cup of beef stock or water
  • 1 15-ounce can of pinto beans, rinsed and well-drained
  • 1 15-ounce can of red kidney beans, thoroughly rinsed and drained
  • 1 green bell pepper chopped into small dice
  • 2 stalks of celery finely chopped
  • 1 teaspoon garlic powder
  • ½ teaspoon finely ground black pepper
  • 1 medium yellow onion diced
  • 1 14.5-ounce tin of diced tomatoes, including juices
  • 1 6-ounce can of concentrated tomato paste
  • 1 15-ounce can of tomato purée or sauce
  • 2 cloves fresh garlic minced
  • Optional: hot sauce or crushed red pepper flakes to taste
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 2 pounds of ground beef preferably 80/20

Instructions

  • Warm the olive oil in a heavy-bottomed pot set over medium heat. Add the diced onion, chopped bell pepper, and celery. Sauté for approximately 5 minutes, stirring often, until the vegetables have softened. Stir in the minced garlic and cook for an additional minute to release its aroma.
  • Introduce the ground beef to the pot and cook, breaking it apart with a wooden spoon, until no longer pink and evenly browned. If excess grease accumulates, carefully drain it off.
  • Sprinkle in the chili powder, cumin, garlic powder, salt, black pepper, and sugar. Stir thoroughly to ensure the seasonings are distributed evenly. Add the tomato paste, diced tomatoes with their liquid, and tomato sauce. Combine until fully integrated.
  • Incorporate the drained kidney and pinto beans, followed by the beef broth or water. Stir well, then raise the heat just until the mixture reaches a mild boil.
  • Lower the flame to maintain a gentle simmer and leave the chili uncovered for 45 to 60 minutes. Stir occasionally, allowing the mixture to thicken and the flavors to meld.
  • Taste for seasoning and adjust as necessary. Serve hot, optionally garnished with shredded cheese, chopped onions, or crushed crackers.

Notes

For added heat, stir in red pepper flakes or a few dashes of your favorite hot sauce during simmering or at serving.