Wendy’s Chili, perfect for a crisp fall day! It’s hearty, flavorful, and just like the real thing.
Wendy’s Chili Copycat Recipe
Serves: 8-10
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients
- 2 lbs ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 1 can (29 oz) kidney beans, drained and rinsed
- 1 can (29 oz) pinto beans, drained and rinsed
- 1 can (29 oz) tomato sauce
- 1 can (29 oz) diced tomatoes (with juice)
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1/4 cup chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups water
Instructions
- Cook the Ground Beef:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain off any excess fat.
- Sauté Vegetables:
- Add the diced onion, green bell pepper, celery, and garlic to the pot with the cooked beef. Sauté for 5 minutes until the vegetables soften.
- Add Tomatoes and Beans:
- Stir in the tomato sauce, diced tomatoes, diced tomatoes with green chilies, kidney beans, and pinto beans. Mix well.
- Season the Chili:
- Add chili powder, cumin, paprika, oregano, salt, and black pepper. Stir everything to combine.
- Simmer:
- Pour in the water and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let the chili simmer for 1.5 to 2 hours, stirring occasionally.
- Adjust Seasoning:
- Taste and adjust the seasoning if needed. Add more chili powder or salt for extra flavor.
- Serve:
- Ladle the chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, diced onions, or crackers.
Tips:
- If you like your chili spicier, add a pinch of cayenne pepper or a splash of hot sauce.
- For a thicker chili, simmer uncovered for the last 20-30 minutes.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Enjoy this warm, hearty bowl of Wendy’s-style chili on a cool autumn day! 🍂✨