Wendy’s Chili Recipe Copycat Chili
Easy Wendy’s Chili Recipe Copycat Chili made with ground beef, tomatoes, kidney beans, pinto beans, and simple pantry spices.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring spoons
- Can opener
- Ladle
Ingredients
- 2 pounds ground beef 80/20 works best
- 1 large onion finely diced
- 1 green bell pepper finely diced
- 2 celery stalks finely diced
- 2 15 oz cans kidney beans, undrained
- 2 15 oz cans pinto beans, undrained
- 2 14.5 oz cans diced tomatoes
- 1 29 oz can tomato sauce
- 2 cups water or beef broth
Seasonings:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon sugar
Instructions
Step 1: Brown the Beef
- Place your large pot over medium-high heat. Add the ground beef and break it up into very small crumbles. Wendy’s chili has finely textured beef, so take your time here.
- Cook until the beef is fully browned. Drain excess grease if needed, but leave a little for flavor.
Step 2: Add the Vegetables
- Lower the heat to medium. Add the diced onion, green bell pepper, and celery to the beef. Cook for about 5–7 minutes, stirring often, until the vegetables soften and become fragrant.
- This step builds the base flavor of the chili.
Step 3: Add Tomatoes and Beans
- Pour in the diced tomatoes, tomato sauce, kidney beans, pinto beans, and water or broth. Stir well to combine everything evenly.
Step 4: Season and Simmer
- Add all the seasonings. Stir again, bring the chili to a gentle boil, then reduce the heat to low.
- Let it simmer uncovered for 1½ to 2 hours, stirring occasionally. The longer it simmers, the better it tastes.
Step 5: Taste and Adjust
- Taste the chili and adjust salt or chili powder if needed. The flavor should be rich, mild, and deeply savory.
- Serve hot.