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Wegmans Chili Recipe

Wegmans Chili Recipe

Olivia Brooks
This Wegmans Chili Recipe combines beef, kidney beans, peppers, and tomatoes into a thick, cozy chili that tastes even better later.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American
Servings 8 servings
Calories 420 kcal

Equipment

  • Large pot or Dutch oven
  • Skillet or frying pan
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons.
  • Can opener
  • Ladle (for serving)

Ingredients
  

  • 2 pounds ground beef 80/20 works best
  • 1 tablespoon olive oil
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 4 garlic cloves minced
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 1 tablespoon brown sugar
  • 2 tablespoons tomato paste
  • 1 can 28 oz diced tomatoes
  • 1 can 15 oz tomato sauce
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 small jalapeño finely diced (optional)

Optional Toppings

  • Shredded cheddar cheese
  • Sour cream
  • Green onions
  • Crushed tortilla chips
  • Sliced avocado
  • Oyster crackers

Instructions
 

Step 1: Brown the Ground Beef

  • Start by heating a large pot over medium-high heat. Add the olive oil, then the ground beef. Break the meat apart with a wooden spoon while it cooks. You want the beef browned and crumbly, not gray and steamed.
  • This usually takes about 8 to 10 minutes. I noticed if the pot gets overcrowded, the meat releases too much liquid and doesn’t brown properly. If that happens, just let it cook a little longer until most of the moisture cooks off.
  • Once browned, drain some of the grease if there’s a lot sitting in the pot. Leave a little behind though because it adds flavor.

Step 2: Cook the Vegetables

  • Add the diced onion, green bell pepper, and red bell pepper directly into the pot with the beef. Stir everything together and cook for about 6 to 7 minutes.
  • The onions should start looking soft and slightly translucent. The peppers soften too, but they should still have a little bite left.
  • Then add the garlic and jalapeño if using. Cook for another minute until fragrant. Don’t walk away here because garlic burns fast. The first time I made this, I got distracted helping my kid with homework and the garlic turned bitter real quick.

Step 3: Add the Spices

  • Now stir in the chili powder, smoked paprika, cumin, salt, pepper, cayenne, and brown sugar.
  • Cook the spices for about 60 seconds before adding liquids. This small step really matters. The spices smell warmer and deeper once they hit the heat directly.
  • Add the tomato paste and stir it around until everything looks coated and slightly darkened.

Step 4: Add Tomatoes and Broth

  • Pour in the diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce.
  • Give everything a good stir, scraping the bottom of the pot so nothing sticks. The chili will look thinner at first, but it thickens while simmering.
  • Bring the mixture to a gentle boil.

Step 5: Add Beans and Simmer

  • Once bubbling lightly, add the kidney beans and black beans.
  • Reduce the heat to low and let the chili simmer uncovered for about 40 to 45 minutes. Stir every 10 minutes or so to prevent sticking.
  • During this time, the chili slowly thickens and the smell gets stronger in the kitchen. I usually know it’s ready when the broth stops looking watery and the top has that slow bubbling texture.
  • If the chili gets too thick, add a splash of broth. If it seems too thin near the end, just let it simmer another 10 minutes.

Step 6: Taste and Adjust

  • Before serving, taste the chili and adjust seasoning if needed.
  • Sometimes I add another small pinch of salt right at the end because beans can dull flavors a little. If you like more heat, add extra cayenne or hot sauce.
  • Let the chili sit off heat for about 5 minutes before serving. It thickens slightly as it rests.

Notes

  • Use 80/20 ground beef for better flavor. Lean beef works too, but the chili tastes a little drier.
  • Let the chili rest for 10 minutes before serving. It thickens naturally.
  • A small spoonful of brown sugar balances the acidity from tomatoes.
  • If you want deeper flavor, make the chili a day ahead.
  • Freeze individual portions for quick lunches later.
  • I noticed freshly shredded cheese melts smoother on top compared to pre-shredded bags.
Keyword Wegmans Chili Recipe