This Wendy’s Copycat Chili is super flavorful, hearty, and the perfect match for the classic chili from Wendy’s. Whether you’re looking for a comforting meal or a crowd-pleaser, this recipe delivers !
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples you probably already have.
- Hearty and Comforting: A warm, filling meal perfect for fall and winter.
- Crockpot Friendly: Make it in a Dutch oven or let it simmer in your slow cooker.
- Balanced Flavor: A mix of savory, slightly sweet, and spicy notes.
Ingredients for Wendy’s Copycat Chili
- 2 lbs. Ground beef
- 1 Bell pepper, chopped
- 1 Onion, chopped
- ⅓ C. Celery, chopped
- 1-2 Jalapenos, deseeded and finely chopped
- 1 Large can Tomato sauce
- 1 Small can Diced tomatoes
- 2 Cans Pinto beans, not drained
- 2 Cans Kidney beans, not drained
- 3 Tbsp. Chili powder
- 3 tsp. Cumin
- 1 tsp. Oregano
- 2 tsp. Minced garlic
- Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Brown the Meat
In a large pot over medium-high heat, brown the ground beef. Stir and cook until the meat is fully done. Drain excess fat if needed.
Step 2: Add the Ingredients
Add the bell pepper, onion, celery, jalapenos, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, cumin, oregano, garlic, salt, and pepper to the pot. Stir well to combine everything.
Step 3: Simmer and Serve
Bring the chili to a low boil. Reduce the heat, cover, and let it simmer for at least 2 hours, stirring occasionally to prevent sticking.
Serve hot with crusty bread, garlic toast, or your favorite toppings!
Can I Use a Crockpot for This?
Yes! If you prefer, brown the beef first as listed in Step 1, then transfer everything into your crockpot. Cook on low for 6-8 hours, and you’ll come home to perfectly cooked chili.
What to Serve with Wendy’s Copycat Chili
- Garlic Bread: Perfect for dipping and soaking up the juices.
- Buttery Cornbread: A classic chili pairing.
- Shredded Cheese: Sprinkle some cheddar cheese on top for extra flavor.
- Tortilla Chips: Crunchy chips pair perfectly with chili.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Chili freezes beautifully! Place it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove or microwave, adding a splash of water if the chili thickened too much.
Frequently Asked Questions
Can I make this chili less spicy?
Yes! Reduce or omit the jalapenos for a milder version.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a great lean substitute for beef.
How do I thicken my chili?
Let it simmer uncovered for a while, or mix a tablespoon of cornstarch with water and stir it into the chili.
Wendy's Copycat Chili
Equipment
- Large Pot
Ingredients
- 2 lbs. Ground beef
- 1 Bell pepper
- 1 Onion
- 1/3 C. Celery
- 1-2 Jalapeno
- 1 Large can Tomato sauce
- 1 Small can Diced tomatoes
- 2 Cans Pinto beans not drained
- 2 Cans Kidney beans not drained
- 3 Tbsp. Chili powder
- 3 tsp. Cumin
- 1 tsp. Oregano
- 2 tsp. Minced garlic
- Salt and pepper to taste
Instructions
- Brown the meat in a large pot over medium-high heat on the stove. Continue to cook until the meat is completely done.
- Add the rest of the ingredients to the pot, and stir to combine well.
- Bring the mixture to a low boil, and then reduce the heat to a simmer covered for at least 2 hours before serving.