Wendy’s Chili: A Hearty, Homestyle Classic
This copycat recipe for Wendy’s Chili is hearty, comforting, and packed with flavor. Made with ground beef, beans, and a savory blend of spices, it’s the perfect dish for a chilly evening or a casual family dinner.
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Ingredients
- 2 pounds ground beef fresh
- 1 quart tomato juice
- 29 oz tomato purée
- 15 oz red kidney beans drained
- 15 oz pinto beans drained
- 1 1/2 cups onion chopped (medium-large onion)
- 1/2 cup celery diced
- 1/4 cup green bell pepper diced
- 1/4 cup chili powder use less for milder chili
- 1 tsp ground cumin use more for real flavor
- 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 over medium-high heat, brown the ground beef, breaking it into crumbles as it cooks, until it reaches 160°F. Drain off any excess fat to keep the chili from being greasy.
- Transfer the cooked ground beef to a 6-quart pot or slow cooker. Stir in tomato juice, tomato purée, kidney beans, pinto beans, onion, celery, bell pepper, chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper. Mix well to combine.
- For stovetop: Cover the pot and simmer over low to medium-low heat for 1 to 1 1/2 hours, stirring every 15 minutes. For slow cooker: Set the slow cooker to low heat and cook for 3 to 4 hours, stirring occasionally.
- Taste and adjust seasoning if necessary. Serve hot with toppings like shredded cheese, sour cream, chopped green onions, or tortilla chips. Enjoy!
Notes
This chili is even better the next day as the flavors have more time to meld. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze them for longer storage. Reheat to 165°F.
Nutrition
Serving: 1servingsCalories: 474kcalCarbohydrates: 33.8gProtein: 31.2gFat: 20gSaturated Fat: 7.4gTrans Fat: 0.8gCholesterol: 38mgSodium: 581mgFiber: 8gSugar: 10g
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