Description
A hearty, comforting chili packed with seasoned ground beef, tender beans, and a rich tomato base. This Wendy’s Copycat Chili simmers low and slow for classic flavor and is perfect for cozy nights or make-ahead meals.
Ingredients
1 ½ pounds ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
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
1 cup water or beef broth
Instructions
1. Brown the ground beef in a large pot over medium-high heat, breaking it up as it cooks. Drain excess fat.
2. Add chopped onion, celery, and green bell pepper. Sauté with the beef for 5–6 minutes until vegetables soften.
3. Stir in chili powder, cumin, garlic powder, black pepper, and salt. Cook for 1 minute to toast spices.
4. Add crushed tomatoes, tomato sauce, kidney beans, and pinto beans. Mix thoroughly.
5. Pour in water or beef broth and stir in sugar. Bring to a gentle boil.
6. Reduce heat and simmer uncovered for 60–70 minutes, stirring occasionally.
7. Taste and adjust seasoning if needed. Serve hot with toppings like cheese, sour cream, or green onions.
Notes
For a leaner option, substitute ground beef with ground turkey and add a little extra seasoning for depth.
To thicken the chili, mash a few beans or simmer uncovered a bit longer.
This chili freezes beautifully—store in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 340
- Sugar: 7g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 55mg
Keywords: Wendy’s copycat chili, beef chili, hearty dinner