Description
This Wendy’s Copycat Chili is a hearty, flavorful homemade version of the famous fast-food chili. Made with ground beef, kidney and pinto beans, crushed tomatoes, and a blend of classic chili spices, it is simmered to perfection for over an hour to develop rich depth and warmth. Perfect for a comforting meal served on its own or as a tasty topping for baked potatoes or fries.
Ingredients
Scale
Meat and Beans
- 1 ½ pounds ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
Vegetables
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
Tomato Base
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
Spices and Seasonings
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1 tablespoon sugar
Liquids
- 1 cup water or beef broth
Instructions
- Brown the Ground Beef: In a large pot over medium-high heat, brown the ground beef, breaking it up as it cooks. Once fully browned, drain any excess fat to create a lean base.
- Sauté Vegetables: Add the chopped onion, celery, and green bell pepper to the beef in the pot. Sauté them together for about 5 to 6 minutes until the vegetables soften and become fragrant.
- Toast Spices: Stir in the chili powder, ground cumin, garlic powder, black pepper, and salt. Continue cooking for 1 minute to toast the spices and enhance their flavors.
- Add Tomato and Beans: Pour in the crushed tomatoes, tomato sauce, kidney beans, and pinto beans. Mix thoroughly to combine all ingredients evenly.
- Add Liquid and Sugar: Stir in the water or beef broth along with the sugar. Bring the mixture to a gentle boil over medium heat.
- Simmer the Chili: Reduce the heat to low and let the chili simmer uncovered for 60 to 70 minutes. Stir occasionally to prevent sticking and to allow the flavors to meld fully.
- Final Seasoning and Serve: Taste the chili and adjust seasoning if needed. Serve hot, optionally topped with shredded cheese, sour cream, or chopped green onions for added flavor and texture.
Notes
- For a spicier chili, add a pinch of cayenne pepper or some chopped jalapeños when sautéing the vegetables.
- Using beef broth instead of water adds extra richness and depth to the chili.
- Simmering uncovered helps thicken the chili by allowing excess liquid to evaporate.
- Leftover chili tastes even better the next day as flavors continue to develop.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
