Description
This Copycat Wendy’s Chili recipe recreates the hearty, flavorful chili beloved by many. Combining ground beef, a medley of vegetables, tomatoes, beans, and a perfect blend of spices, this chili is simmered to develop rich depth and a comforting warmth. Serve it with shredded cheddar cheese, crackers, or classic cornbread for a satisfying meal that’s ideal for family dinners or game day.
Ingredients
Meat and Vegetables
- 1 lb ground beef
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
Tomatoes and Beans
- 1 (15 oz) can tomato sauce
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (15 oz) can stewed tomatoes
- 1 (15 oz) can kidney beans, undrained
- 1 (15 oz) can pinto beans, undrained
Liquids
- 1 cup water
Spices and Seasonings
- 2 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp sugar
Instructions
- Brown the beef: In a large pot over medium-high heat, cook the ground beef until browned, breaking it up as it cooks. Drain the excess grease to avoid a greasy chili base.
- Sauté vegetables: Add the chopped onion, celery, and green bell pepper to the pot. Cook for 5-7 minutes until the vegetables start to soften, which helps build depth of flavor.
- Add tomato bases: Stir in the tomato sauce, diced tomatoes with green chilies, and stewed tomatoes, combining all the tomato elements evenly.
- Mix in beans and water: Add kidney beans and pinto beans with their liquid. Pour in 1 cup of water and stir thoroughly to unify the ingredients.
- Season the chili: Sprinkle in chili powder, ground cumin, garlic powder, salt, black pepper, and sugar. Stir well to distribute the spices.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 45 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Adjust seasonings: Taste the chili and adjust seasoning if necessary. If the chili is too thick, add a splash more water to reach desired consistency.
- Serve: Serve the chili hot, optionally topped with shredded cheddar cheese and accompanied by crackers or cornbread for a complete and comforting meal.
Notes
- For a spicier chili, add a pinch of cayenne pepper or additional diced green chilies.
- Drain some or all of the bean liquid if you prefer a thicker chili.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- You can substitute ground turkey or chicken for a leaner option.
- Adding a splash of Worcestershire sauce or a teaspoon of cocoa powder can deepen the flavor profile.
