Serving: Best enjoyed with cornbread, baked potatoes, or over rice.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Chili freezes well—portion into freezer-safe containers and store for up to 3 months. Reheat on the stovetop or in the microwave.
Variations
Spicy Kick: Add jalapeños, cayenne pepper, or hot sauce for extra heat.
Turkey Chili: Swap beef for ground turkey for a lighter version.
Vegetarian: Omit meat and add more beans, corn, or lentils.
Smoky Flavor: Add a pinch of smoked paprika or chipotle powder.
FAQ
Q: How can I thicken my chili?
A: Simmer uncovered for the last 20 minutes, or stir in 1–2 tbsp tomato paste.
Q: Can I make this in a slow cooker?
A: Yes! Brown the beef first, then add all ingredients to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Q: What toppings go best with Wendy’s-style chili?
A: Shredded cheddar, sour cream, diced onions, jalapeños, and crackers are classic favorites.
