Why You’ll Love This Award-Winning Style Wendy Richard’s Chili Recipe
Why wouldn’t you want to try a chili recipe that’s been perfected by the legendary Wendy Richard herself?
This isn’t just any chili—it’s a rich, complex flavor bomb that’ll make your taste buds dance. The secret? That unexpected addition of chocolate, which adds incredible depth without tasting sweet.
You’ll love how the three-hour simmer transforms simple ingredients into something magical.
The mix of kidney beans, lean beef, and mushrooms creates a hearty texture that satisfies even the hungriest guests. And those spices? Perfectly balanced—not too hot, not too mild.
Just right for everyone at your table.
What Ingredients are in Award-Winning Style Wendy Richard’s Chili Recipe?
Wendy Richard’s chili recipe is truly something special, combining traditional chili elements with some unexpected ingredients that take it to the next level. The combination of spices, vegetables, and that secret chocolate ingredient creates a depth of flavor you simply won’t find in ordinary chili recipes.
Ready to gather everything you need for this legendary dish? Let’s break down the shopping list.
- 3 pounds lean ground beef
- 1 pound onions, chopped
- 1 pound mushrooms, chopped
- 4 garlic cloves
- 4 envelopes of Schwartz mild chili mix
- 3 (14-ounce) cans of tomatoes
- 3 (14-ounce) cans red kidney beans
- 2 (4-ounce) jars sweet pimiento (or 1 tin if in the UK)
- Tomato paste
- 3 tablespoons brown sugar
- 1 tablespoon coriander
- 1 tablespoon cumin
- 1 tablespoon oregano
- 3 chicken bouillon cubes
- Tarragon vinegar (about 1/4 bottle)
- 50g Menier’s baking chocolate (half of a 100g bar)
- Olive oil for frying
A few notes about these ingredients: the Schwartz mild chili mix and Menier’s baking chocolate can be found at specialty stores like distantbrits.co.uk if you’re not in the UK.
The chocolate might seem unusual, but trust me, it’s what gives this chili its rich, complex flavor without adding sweetness. If you’re sensitive to heat, the mild chili mix is perfect—it provides flavor without overwhelming spice.
And don’t skip the mushrooms—they add wonderful texture and absorb all those amazing flavors during the long simmer.
How to Make This Award-Winning Style Wendy Richard’s Chili Recipe
The beauty of Wendy Richard’s chili is in the layering of flavors, starting with a proper base. Begin by heating a little olive oil in a large, heavy-bottomed pot—Dutch ovens are perfect for this. Add 1 pound of chopped onions and 4 crushed garlic cloves, sautéing until they’re fragrant and translucent. This aromatic foundation sets the stage for everything that follows, so give it the time it deserves.
Next comes the protein. Add your 3 pounds of lean ground beef to the pot along with all those wonderful seasonings—1 tablespoon each of coriander, cumin, and oregano, plus the 4 envelopes of Schwartz mild chili mix. Brown the meat while incorporating these spices, which allows them to bloom in the fat and develop deeper flavor.
Now it’s time for the remaining vegetables and liquids: add 1 pound of chopped mushrooms, 2 jars of sweet pimiento, 3 cans of tomatoes, 3 cans of kidney beans, tomato paste, and enough chicken stock made from 3 bouillon cubes to cover everything.
The secret ingredient that makes this chili truly special? Add 50g of Menier’s baking chocolate and about a quarter bottle of tarragon vinegar, along with 3 tablespoons of brown sugar to balance all those flavors.
The final step is perhaps the most important—patience. Let this magnificent concoction simmer gently for about three hours, stirring occasionally to prevent sticking and to help the flavors meld. The long, slow cook is what transforms these separate ingredients into Wendy’s famous chili.
The meat becomes tender, the spices infuse everything with warmth, and that chocolate creates an indescribable depth that will have everyone wondering about your secret ingredient. After the simmer, taste and adjust seasonings if needed.
Can’t you just imagine the aroma filling your kitchen? This is comfort food elevated to art form, ready to be ladled into bowls and savored on even the coldest evenings.
Award-Winning Style Wendy Richard’s Chili Recipe Substitutions and Variations
While you might think Wendy Richard’s chili recipe is perfect as written, sometimes you’ll need to make substitutions based on what’s in your pantry or personal preferences.
Can’t find tarragon vinegar? White wine vinegar works beautifully.
No Schwartz mild chili mix? Try any basic chili seasoning packet, or mix your own with paprika, chili powder, and a pinch of cayenne.
Vegetarians can swap the beef for plant-based mince or extra beans and mushrooms.
The chocolate seems unusual, but don’t skip it—dark chocolate (70% cocoa) makes a fine substitute for Menier’s baking chocolate, adding that mysterious depth that makes this chili special.
What to Serve with Award-Winning Style Wendy Richard’s Chili Recipe
No matter how delicious your steaming pot of Wendy Richard’s chili turns out, choosing the right accompaniments can truly elevate your meal from good to unforgettable.
Consider serving with fluffy white rice or cornbread that’s just begging to soak up those rich flavors.
A side of cool sour cream and shredded cheddar helps balance the heat, while diced avocado adds creamy texture.
Want something green? A crisp side salad with lime vinaigrette makes a rejuvenating counterpoint.
And don’t forget corn chips for scooping or crumbling on top—they add that perfect crunch factor.
Honestly, who doesn’t love that textural contrast with each spoonful?
Final Thoughts
Every great recipe deserves a proper send-off, and Wendy Richard’s chili certainly earns its farewell fanfare.
This exceptional dish, with its unique blend of chocolate, tarragon vinegar, and pimiento, isn’t just food—it’s a conversation starter. You’ll find yourself returning to this recipe whenever you need reliable comfort food that never disappoints.
Remember, the best chilis tell a story.
Wendy’s three-hour simmer transforms ordinary ingredients into something extraordinary. Maybe that’s why it’s stood the test of time.
Isn’t that what we’re all looking for? A recipe that feels like coming home, no matter how many times you make it.
Award-Winning Style Wendy Richard’s Chili Recipe
Ingredients
Equipment
Method
- Heat a little olive oil in a large, heavy‑bottomed pot. Add 1 pound of chopped onions and 4 crushed garlic cloves, sautéing until fragrant and translucent to create a flavorful base.
- Add 3 pounds of lean ground beef along with 1 tablespoon each of coriander, cumin, and oregano, plus the 4 envelopes of Schwartz mild chili mix. Brown the meat well so that the spices bloom and infuse the fat.
- Stir in the remaining vegetables and liquids: add 1 pound of chopped mushrooms, 2 jars of sweet pimiento, 3 cans of tomatoes, 3 cans of red kidney beans, a dollop of tomato paste, and enough liquid from 3 chicken bouillon cubes dissolved in water to cover all the ingredients.
- Mix in the secret ingredients by adding 50g of Menier’s baking chocolate, about 1/4 bottle of tarragon vinegar, and 3 tablespoons of brown sugar to balance the flavors.
- Allow the chili to simmer gently for about three hours, stirring occasionally. Once finished, taste and adjust seasonings as needed before serving.
