Description
Wendy’s Chili is a hearty, flavorful dish made with ground beef, beans, tomatoes, and a blend of spices. This copycat recipe delivers the same rich, comforting taste of the classic fast-food chili, perfect for a cozy meal.
Ingredients
Units
Scale
- 2 pounds ground beef
- 1 (29 oz) can kidney beans, drained
- 1 (29 oz) can pinto beans, drained
- 1 (29 oz) can diced tomatoes
- 1 (10 oz) can Rotel diced tomatoes with green chilies
- 1 (6 oz) can tomato paste
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 cup water
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
Instructions
- In a large pot over medium heat, cook the ground beef until browned. Drain excess fat.
- Add the chopped onion, bell pepper, and celery. Sauté for 5 minutes until softened.
- Stir in the diced tomatoes, Rotel tomatoes, tomato paste, and water.
- Add the kidney beans and pinto beans.
- Season with chili powder, cumin, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using).
- Bring to a boil, then reduce heat and simmer uncovered for 1 to 1.5 hours, stirring occasionally.
- Adjust seasoning if needed and serve hot.
Notes
- For a spicier chili, increase the cayenne pepper or add hot sauce.
- This chili tastes even better the next day as flavors meld.
- Can be made in a slow cooker: brown the beef first, then cook on low for 6-8 hours or high for 3-4 hours.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 40mg