Enjoy a cozy bowl of homemade Wendy’s Chili, a hearty mix of ground beef, beans, and classic spices.
Perfect for chilly days, this recipe captures the essence of the famous fast-food version, delivering comforting flavors in every bite.
Ingredients
- 2 lbs ground beef
- 1 qt tomato juice
- 1 (29 oz) can tomato purée
- 1 (15 oz) can red kidney beans, drained
- 1 (15 oz) can pinto beans, drained
- 1 1/2 cups chopped onion
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 cup chili powder
- 1 tsp ground cumin
- 1 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp sugar
- 1/8 tsp cayenne pepper
Instructions
Step 1: In a large skillet, cook ground beef over medium heat until browned, breaking it up into crumbles. Drain excess fat.
Step 2: In a 6-quart pot, add the cooked beef, tomato juice, tomato purée, kidney beans, pinto beans, onion, celery, and green bell pepper.
Step 3: Stir in chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper, mixing until well combined.
Step 4: Cover and let the chili simmer on low heat for 1 to 1 1/2 hours, stirring every 15 minutes to prevent sticking.
Step 5: For a slow-cooker option, add browned beef and all ingredients to a slow cooker and cook on low for 3-4 hours, stirring occasionally.
Step 6: Serve hot with toppings like shredded cheese, sour cream, or chopped green onions. Enjoy!
FAQs
1. Can I use ground turkey instead of ground beef?
Yes, ground turkey is a leaner option and works well in this recipe. Adjust seasoning to taste as needed.
2. How can I control the spice level?
Reduce or omit the cayenne pepper for a milder chili, or add more if you prefer extra heat.
3. Can I make this chili ahead of time?
Yes, it tastes even better the next day as the flavors continue to meld. Store in the fridge and reheat before serving.
4. Can I freeze Wendy’s Chili?
Yes, let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
5. What sides go well with this chili?
Pair it with cornbread, crackers, or a fresh salad for a complete meal.
Wendy’s Chili (Copycat Recipe)
Ingredients
- 2 lbs ground beef
- 1 qt tomato juice
- 1 can tomato purée 29 oz
- 1 can red kidney beans, drained 15 oz
- 1 can pinto beans, drained 15 oz
- 1 1/2 cup chopped onion
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 cup chili powder
- 1 tsp ground cumin
- 1 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp sugar
- 1/8 tsp cayenne pepper
Instructions
- In a large skillet, cook ground beef over medium heat until browned, breaking it up into crumbles. Drain excess fat.
- In a 6-quart pot, add the cooked beef, tomato juice, tomato purée, kidney beans, pinto beans, onion, celery, and green bell pepper.
- Stir in chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper, mixing until well combined.
- Cover and let the chili simmer on low heat for 1 to 1 1/2 hours, stirring every 15 minutes to prevent sticking.
- For a slow-cooker option, add browned beef and all ingredients to a slow cooker and cook on low for 3-4 hours, stirring occasionally.
- Serve hot with toppings like shredded cheese, sour cream, or chopped green onions. Enjoy!
