Wegmans Chili: A Hearty Classic, Elevated

The scent of chili always transports me back to crisp autumn evenings spent at my grandmother’s house. Her recipe, a closely guarded family secret, was the highlight of every harvest festival. While I cherish those memories, sometimes a craving hits, and I need a delicious, satisfying chili now. That’s when I turn to this Wegmans-inspired recipe. With a few personalized tweaks, it delivers all the comfort and flavor I crave.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8
• Yield: Approximately 12 cups
• Dietary Type: Not specified, but can be modified to be gluten-free and dairy-free

Ingredients

• 1 tablespoon Wegmans Vegetable Oil
• 3 lbs 90% lean ground beef
• Salt, to taste
• 2 (8 ounce) packages Food You Feel Good About Cleaned & Cut Chopped Onions
• 1 (8 ounce) package Food You Feel Good About Frozen Peppers and Onions
• 3 Garlic Cloves, Food You Feel Good About Peeled, Minced
• 4 tablespoons Worcestershire Sauce
• 7 tablespoons (about 2 oz) Chili Powder
• 2 teaspoons Ground Cumin
• 2 teaspoons Oregano
• 1 (15 1/2 ounce) can Wegmans Dark Red Kidney Beans, Drained and Rinsed
• 1 (15 1/2 ounce) can Italian Classics Cannellini Beans, Drained and Rinsed
• 2 (12 ounce) bottles Wegmans Chili Sauce (12 oz each)
• 1 (12 ounce) bottle Beer or 1 1/2 cups Food You Feel Good About Beef Stock

Equipment Needed

• Large stockpot
• Measuring spoons and cups
• Chef’s knife and cutting board
• Mixing spoon or spatula

Instructions

1. Heat the vegetable oil in a large stockpot over MEDIUM-HIGH heat. The pot should be large enough to accommodate all the ingredients.

2. Add the ground beef and cook, breaking it up with a spoon or spatula, for 8-10 minutes, or until browned. Be sure to brown the beef well to develop a rich, savory flavor. Season to taste with salt. Don’t be shy with the salt – it brings out the other flavors.

3. Add the chopped onions, frozen peppers and onions, and minced garlic to the pot. Cook, stirring frequently, for 3-5 minutes, or until the onions are softened and translucent. The garlic should become fragrant but not brown.

4. Stir in the Worcestershire sauce and cook for an additional 3 minutes. Worcestershire adds a depth of umami that complements the other flavors beautifully.

5. Reduce the heat to MEDIUM and stir in the chili powder, ground cumin, and oregano. Cook for 5 minutes, stirring constantly, to toast the spices and release their aroma. This step is crucial for developing the chili’s signature flavor profile.

6. Reduce the heat to LOW. Add the drained and rinsed kidney beans, drained and rinsed cannellini beans, chili sauce, and beer (or beef stock). Stir to combine all the ingredients thoroughly.

7. Simmer the chili, uncovered, for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking. The longer it simmers, the more the flavors will meld together.

8. Serve hot, garnished with your favorite toppings like cheddar cheese, sour cream, chopped onions, or a dollop of plain Greek yogurt.

Expert Tips & Tricks

• Spice it up: If you like a spicier chili, add a pinch of cayenne pepper or a dash of your favorite hot sauce along with the chili powder. You could also finely chop a jalapeño pepper and add it with the onions and peppers.
• Thicken it up: If the chili is too thin for your liking, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir the slurry into the chili during the last 10 minutes of simmering.
• Make it vegetarian: Substitute the ground beef with plant-based ground meat alternatives, or add more beans like black beans or pinto beans. You may need to adjust the cooking time slightly.
• Slow Cooker Adaptation: Brown the beef and sauté the vegetables as instructed in steps 1-4. Transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
• Depth of Flavor: For an even richer flavor, add a tablespoon of unsweetened cocoa powder along with the chili powder and other spices.
• Don’t skip the rinsing: Rinsing the beans removes excess starch, which can make the chili overly thick.
• Beer Choice Matters: Opt for a darker beer like a stout or porter for a richer, more complex flavor. A lighter lager will provide a more subtle background note.
• For a smoky flavor: Add a teaspoon of smoked paprika along with the chili powder.

Serving & Storage Suggestions

Serve the chili hot in bowls, garnished with shredded cheddar cheese, a dollop of sour cream or plain Greek yogurt, chopped red onions, sliced green onions, or a sprinkle of fresh cilantro. A side of cornbread or tortilla chips is also a great addition.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in freezer-safe containers for up to 2-3 months. To reheat, thaw the chili overnight in the refrigerator and then heat it on the stovetop or in the microwave until heated through. Be sure to stir frequently to prevent sticking.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	621 kcal	N/A
Calories from Fat	185 g	30%
Total Fat	20.6 g	31%
Saturated Fat	7.5 g	37%
Cholesterol	110.6 mg	36%
Sodium	1458 mg	60%
Total Carbohydrate	55.8 g	18%
Dietary Fiber	16.1 g	64%
Sugars	13.1 g	52%
Protein	48.2 g	96%

Variations & Substitutions

• Vegan Chili: Substitute the ground beef with plant-based ground meat alternatives or additional beans and vegetables. Use vegetable broth instead of beef stock and omit the Worcestershire sauce or use a vegan Worcestershire sauce alternative.
• Chicken Chili: Replace the ground beef with ground chicken or shredded cooked chicken.
• White Chicken Chili: Omit the chili powder and add Southwestern seasonings. Use great northern beans instead of kidney and cannellini beans.
• Spicy Chili: Add diced jalapeños, cayenne pepper, or a dash of hot sauce for extra heat.
• Sweet Potato Chili: Add diced sweet potatoes for a touch of sweetness and added nutrients.

FAQs (Frequently Asked Questions)

Q: Can I make this chili ahead of time?
A: Absolutely! Chili is even better the next day as the flavors have more time to meld. Prepare it a day or two in advance and store it in the refrigerator until ready to reheat.

Q: Can I freeze this chili?
A: Yes, chili freezes very well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Q: What if my chili is too watery?
A: Simmer the chili uncovered for a longer period to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.

Q: Can I use different types of beans?
A: Of course! Feel free to substitute other types of beans, such as black beans, pinto beans, or great northern beans, based on your preferences.

Q: What are good toppings for chili?
A: The possibilities are endless! Some popular toppings include shredded cheese, sour cream or plain Greek yogurt, chopped onions, sliced green onions, cilantro, avocado, tortilla chips, and hot sauce.

Final Thoughts

This Wegmans-inspired chili is a crowd-pleasing dish that’s perfect for weeknight dinners, cozy weekends, or game-day gatherings. It’s a versatile recipe that can be easily customized to suit your taste preferences. So, gather your ingredients, grab your favorite pot, and get ready to enjoy a warm and satisfying bowl of homemade chili. Don’t hesitate to experiment with different variations and toppings to create your own signature chili masterpiece. And please, share your feedback and any delicious modifications you make!