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For years, I’ve held Wendy’s chili in high regard—comforting, flavorful, and just the right amount of spice. I've struggled to create a recipe that would mildly compare, but this last week, with fall settling in and a chill in the air, I gave it another try. I won’t claim it’s an exact replica, but it’s close enough to make me pause mid-bite and smile. The texture, the warmth, the balance of beans and beef all came together. The aromatic pot of comfort rivaled my favorite fast-food version.
1 quart V8 vegetable juice blend
1 29-oz can tomato puree
2 pounds lean ground beef
3 Tbs of chili powder
2 tsp ground cumin
1 1/2 tsp garlic powder
2-3 tsp salt
1/2 tsp coarse black pepper
1/2 tsp dried oregano
1 1/2 tsp sugar
1 pinch cayenne pepper
1 large, chopped onion
1 C diced celery
1 diced large green bell pepper
2 15-oz cans of kidney beans
1 15-oz can cut tomatoes - drained
This method skips the browning step, letting the beef absorb the tomato base from the start. It’s a one-pot wonder. Add the V8 and tomato puree to an 8-quart pot, then break up the raw ground beef and drop it into the mixture. Turn the heat to medium and with the lid on, let it cook for 15 minutes or so. If it starts bubbling too much, reduce the heat.
Add the spices and give the mixture a good stir. Toss in the vegetables and let them cook for ten minutes or so, then add the beans and tomatoes. Turn the heat down and let it simmer for 45 minutes.
Ladle into bowls and top with shredded cheese or a dollop of sour cream for a creamy, savory finish. Pair it with cornbread or crackers for a full fall feast.
