Wendy’s-Inspired Chili

Brown the beef. Heat a large Dutch oven over medium-high heat. Add the oil if needed, then add the ground beef and cook, breaking it up, until browned and no longer pink, about 8 to 10 minutes. If there is a lot of grease, carefully drain off most of it.

Cook the vegetables. Add onion, celery, and bell pepper. Cook until softened, about 6 to 8 minutes, scraping up any browned bits on the bottom of the pot. Stir in the garlic and cook 30 seconds.

Bloom the spices. Sprinkle in chili powder, cumin, paprika, oregano, salt, pepper, and cayenne if using. Stir for 30 to 60 seconds, just until fragrant. This tiny step makes the whole pot taste more “finished.”

Add tomatoes, beans, and broth. Pour in tomato sauce, diced tomatoes, kidney beans, pinto beans, and beef broth. Stir well.

Simmer. Bring to a gentle boil, then reduce heat to low. Simmer partially covered for 35 to 45 minutes, stirring every so often so nothing catches. If you want it thicker, simmer uncovered for the last 10 to 15 minutes.

Taste and tune. Taste and adjust salt and heat. If the tomatoes taste a little sharp, stir in the optional brown sugar. Let the chili rest off heat for 5 to 10 minutes before serving. It thickens as it sits.

Serve. Ladle into bowls and top however you like. Classic moves: shredded cheddar, diced onion, sour cream, crushed crackers, or a pile of fries for dipping.