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Wendy’s Chili Save this recipe for a crisp

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This hearty and flavorful chili is a spot-on copycat of Wendy’s famous chili. Packed with ground beef, beans, tomatoes, and spices, it’s perfect for a cozy dinner or game-day favorite.

Ingredients

Scale

Serves 6-8:

  • 2 lbs (900 g) ground beef
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 1 (28 oz / 800 g) can diced tomatoes, undrained
  • 1 (14 oz / 400 g) can tomato sauce
  • 1 (10 oz / 280 g) can diced tomatoes with green chilies (e.g., Rotel)
  • 1 (15 oz / 425 g) can kidney beans, drained and rinsed
  • 1 (15 oz / 425 g) can pinto beans, drained and rinsed
  • 1 cup (240 ml) water
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper

Instructions

  1. Cook the beef:
    • In a large pot or Dutch oven, cook the ground beef over medium heat until browned and crumbled. Drain off excess fat.
  2. Sauté the vegetables:
    • Add the diced onion, green bell pepper, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
  3. Add the liquids and tomatoes:
    • Stir in the diced tomatoes, tomato sauce, diced tomatoes with green chilies, and water.
  4. Add the beans and seasonings:
    • Mix in the kidney beans, pinto beans, chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir well to combine.
  5. Simmer:
    • Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 1-1.5 hours, stirring occasionally, to let the flavors meld together.
  6. Serve:
    • Ladle into bowls and serve hot. Garnish with shredded cheese, sour cream, chopped green onions, or oyster crackers, if desired.

Notes

  • For a spicier chili, add more cayenne pepper or diced jalapeños.
  • This chili tastes even better the next day, so consider making it ahead of time.
  • Freeze leftovers in an airtight container for up to 3 months.

Find it online: https://ukfinda.com/wendys-chili-save-this-recipe-for-a-crisp/