Wendy's Copycat Chili
A homemade version of Wendy's famous chili, this comforting dish blends ground beef, beans, and tomatoes, simmered to perfection with a mix of spices for a hearty bowl of flavor.
Ingredients
Main Ingredients
- 1 lb ground beef Use a slightly fatty cut for better flavor.
- 1 each onion, chopped Yellow or sweet onion works well.
- 1 each green bell pepper, chopped Can substitute with other bell peppers if preferred.
- 1 each celery stalk, chopped Adds extra flavor and nutrition.
- 1 can diced tomatoes Canned is fine, drain excess liquid.
- 1 can tomato sauce Adds thickness to the chili.
- 1 can Ro-Tel Provides mild spice and flavor.
- 1 can kidney beans, drained Use two types of beans for best flavor.
- 1 can pinto beans, drained Do not rinse; keep some bean liquid.
- 1-2 cups beef broth Adjust for desired thickness.
Spices
- 1 tbsp chili powder Start with this amount and adjust to taste.
- 1 tsp cumin Adds depth to the chili.
- 1 tsp garlic powder Garlic salt works if preferred.
- 1 tsp salt Adjust according to taste.
- 1 tsp pepper Freshly ground, if possible.
- 1 pinch cayenne pepper Optional for added heat.
Instructions
Preparation
- Brown the ground beef in a pot, breaking it up well. Drain most of the grease, but leave a bit for flavor.
- Add the chopped onion, green bell pepper, and celery. Saute until fragrant.
- Mix in the diced tomatoes, tomato sauce, and Ro-Tel.
- Pour in the kidney beans and pinto beans, keeping some bean liquid.
- Add 1 to 2 cups of beef broth to achieve desired consistency.
- Season with chili powder, cumin, garlic powder, salt, and pepper.
Cooking
- Simmer uncovered for at least one hour, stirring occasionally. Add more broth if it thickens too much.
- Taste and adjust the seasoning as necessary, adding cayenne if desired.
- Allow to cool slightly before serving.
Serving Suggestions
- Serve over baked potatoes, layer with nachos, stuff into tortillas, or on scrambled eggs.
Notes
For best flavor, let the chili sit for about an hour before eating. Taste improves the next day, making it great for meal prep. Leftover chili can be frozen for up to three months.