Description
This Wendy’s Copycat Chili recipe recreates the rich, hearty, and flavorful chili famously served at Wendy’s. Featuring ground beef, a variety of beans, and a blend of spices, this stovetop chili simmers for hours to develop deep, comforting flavors perfect for any chili lover seeking a classic American dish.
Ingredients
Scale
Main Ingredients
- 2 lbs. Ground beef
- 1 Bell pepper, chopped
- 1 Onion, chopped
- ⅓ cup Celery, chopped
- 1 Jalapeno, deseeded and finely chopped
- 1 large can Tomato sauce (about 15 oz)
- 1 small can Diced tomatoes (about 10 oz)
- 2 cans Pinto beans, not drained (about 15 oz each)
- 2 cans Kidney beans, not drained (about 15 oz each)
Spices and Seasonings
- 3 tablespoons Chili powder
- 3 teaspoons Cumin
- 1 teaspoon Oregano
- 2 teaspoons Minced garlic
- Salt and pepper to taste
Instructions
- Brown the Meat: Heat a large pot over medium-high heat on the stovetop. Add the ground beef and cook until browned and no longer pink, breaking it up with a spoon as it cooks.
- Add Vegetables and Beans: Once the meat is fully cooked, stir in the chopped bell pepper, onion, celery, jalapeno, tomato sauce, diced tomatoes, pinto beans (with liquid), and kidney beans (with liquid). Mix thoroughly to combine all ingredients well.
- Season and Combine: Add chili powder, cumin, oregano, minced garlic, salt, and pepper to the pot. Stir again to evenly distribute the spices within the chili mixture.
- Simmer the Chili: Bring the pot to a low boil. Once boiling, reduce the heat to low, cover the pot, and let the chili simmer gently for at least 2 hours to allow flavors to meld and the chili to thicken.
- Serve: After simmering, taste and adjust seasonings if necessary. Serve hot, ideally with your favorite chili toppings or sides.
Notes
- For a spicier chili, leave the jalapeno seeds in or add additional chili powder.
- Stir occasionally during the simmering process to prevent the chili from sticking to the bottom of the pot.
- Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a thicker chili, simmer uncovered during the last 30 minutes to allow excess liquid to evaporate.
- Serve with shredded cheese, sour cream, chopped onions, or cornbread for classic chili accompaniments.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Wendy's chili copycat, beef chili recipe, bean chili, stovetop chili, homemade chili, classic American chili
