Wendy’s Chili Recipe

This copycat recipe for Wendy’s Chili captures the rich flavors and hearty texture of the original dish. Perfect for a comforting meal, it’s packed with beans, ground beef, and spices.

Ingredients:

Ground Beef: 1 lb (85% lean)
Onion: 1 medium, chopped
Green Bell Pepper: 1, chopped
Garlic: 2 cloves, minced
Diced Tomatoes: 1 (14.5 oz) can (with juice)
Kidney Beans: 1 (15 oz) can, drained and rinsed
Pinto Beans: 1 (15 oz) can, drained and rinsed
Tomato Sauce: 1 (8 oz) can
Beef Broth: 1 cup (or water)
Chili Powder: 2 tbsp
Ground Cumin: 1 tsp
Paprika: 1 tsp
Oregano: 1 tsp
Salt: 1 tsp (or to taste)
Black Pepper: ½ tsp (or to taste)
Sugar: 1 tsp (optional, to balance acidity)
Fresh Parsley: for garnish (optional)

Directions:

Brown the Meat:
In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess fat.

Sauté Vegetables:
Add the chopped onion and green bell pepper to the pot. Cook for about 5 minutes, or until the vegetables are tender. Add the minced garlic and sauté for an additional minute.

Add Remaining Ingredients:
Stir in the diced tomatoes (with juice), kidney beans, pinto beans, tomato sauce, and beef broth. Add the chili powder, ground cumin, paprika, oregano, salt, black pepper, and sugar (if using).

Simmer:
Bring the chili to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 30 minutes, stirring occasionally.

Taste and Adjust:
Taste the chili and adjust the seasoning if necessary.

Serve:
Ladle the chili into bowls and garnish with fresh parsley if desired. Serve with cornbread or crackers for a complete meal.

Enjoy your homemade Wendy’s Chili, perfect for chilly days or game nights!

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