This hearty chili is a nostalgic favorite, bringing the comforting, savory flavors of a classic fast-food meal to your kitchen table. Made with ground beef, kidney beans, and a rich tomato base, it offers a satisfying texture and a mild, well-seasoned heat that appeals to a wide audience. The inclusion of onion soup mix and warm spices like cumin creates a deep, aromatic profile without requiring hours of simmering. Perfect for busy weeknights, this dish comes together quickly, delivering a robust and filling meal that pairs wonderfully with crusty bread or a side salad. It&# 226;ÂÂs a simple, reliable recipe that delivers big flavor with minimal effort, making it a staple for family dinners or casual gatherings.
Wednesday’S Chili (Wendy’S
Description
This hearty chili is a nostalgic favorite, bringing the comforting, savory flavors of a classic fast-food meal to your kitchen table. Made with ground beef, kidney beans, and a rich tomato base, it offers a satisfying texture and a mild, well-seasoned heat that appeals to a wide audience. The inclusion of onion soup mix and warm spices like cumin creates a deep, aromatic profile without requiring hours of simmering. Perfect for busy weeknights, this dish comes together quickly, delivering a robust and filling meal that pairs wonderfully with crusty bread or a side salad. It&# 226;ÂÂs a simple, reliable recipe that delivers big flavor with minimal effort, making it a staple for family dinners or casual gatherings.Ingredients
Directions
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Heat the corn oil in a large 10-inch skillet over medium-high heat.
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Add the ground round and crumble it with a spoon as it cooks.
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Sprinkle the salt over the beef and pack it firmly in the pan.
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Cover the skillet and cook over low heat for 20 minutes, allowing the beef to brown thoroughly.
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While the beef cooks, place the onion soup mix in a blender and blend for 1 minute until it forms a fine powder or paste.
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Add the blended onion soup to the skillet with the beef.
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Mash the beef mixture with a fork until it resembles small rice-sized pieces, incorporating the soup mix fully.
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Cover the skillet again and simmer for another 5 minutes.
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Stir in the chili powder, cumin powder, and black pepper.
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Transfer the meat mixture to a 3-quart pot.
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Add the kidney beans (undrained), tomato paste, and tomato sauce to the pot.
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Stir well to combine all ingredients.
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Bring the chili to a simmer and cook for another 20 minutes to allow the spices to blend and flavors to meld.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 5135.0kcal
- % Daily Value *
- Total Fat 550.9g848%
- Saturated Fat 43.4g217%
- Cholesterol 136.2mg46%
- Sodium 2646.8mg111%
- Total Carbohydrate 26.5g9%
- Dietary Fiber 6.1g25%
- Sugars 10.9g
- Protein 39.5g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe mentions "Can UNDRAINED" for the 21 oz can, which refers to the kidney beans. Do not drain the liquid from the beans as it helps thicken the chili.
The original instructions mention adding kidney beans, tomato paste, and tomato sauce in the directions step, but these were missing from the ingredient list in the source text. They are essential for the recipe and should be added to your shopping list: 1 can (15-16 oz) kidney beans, 1 can (6 oz) tomato paste, and 1 can (8 oz) tomato sauce.
For a smoother texture, you can blend the onion soup mix with a little water before adding it to the beef, or simply add the dry mix directly if your blender handles dry powders well.
Taste the chili after simmering and adjust salt or chili powder to your preference. The onion soup mix contains salt, so be cautious with additional seasoning.
This chili can be made in a slow cooker: brown the beef first, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The chili freezes well for up to 3 months.
