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Wendy's Chili Copycat Recipe

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4.1 from 67 reviews

This Wendy's Chili copycat recipe delivers a rich, hearty, and flavorful chili that's perfect for a comforting meal. Made with ground beef, a medley of fresh vegetables, aromatic spices, and a combination of beans, tomato juice, and sauce, this chili simmers to perfection on the stovetop or slow cooker, offering versatility for busy cooks.

Ingredients

Meat and Vegetables

  • 2 pounds (907g) ground beef
  • 2 stalks celery, chopped
  • 1 yellow onion, diced
  • 1 green pepper, seeded and diced
  • 1 jalapeño, seeded and finely minced
  • 2 cloves garlic, finely minced

Spices and Seasonings

  • 1 tablespoon sugar
  • 1 teaspoon dried (ground) oregano
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon cayenne pepper powder

Liquids and Canned Goods

  • 4 cups tomato juice
  • 2 cups water
  • 15 ounces (422g) canned diced tomatoes
  • 1 cup (236ml) tomato sauce
  • 2 tablespoons butter
  • 15 ½ ounces (439g) canned kidney beans, rinsed and drained
  • 15 ½ ounces (439g) canned pinto beans, rinsed and drained

Instructions

  1. Cook the Ground Beef and Vegetables: In a large soup pot over medium heat, add ground beef, chopped celery, diced yellow onion, diced green pepper, and minced jalapeño. Stir and cook until the ground beef is no longer pink, about 10 minutes.
  2. Drain Excess Fat: Drain the excess fat from the pan to reduce greasiness and improve chili texture.
  3. Add Spices and Garlic: Add minced garlic, sugar, oregano, cumin, chili powder, black pepper, salt, and cayenne pepper to the pot. Stir well and cook until garlic becomes fragrant, approximately 2 minutes.
  4. Add Liquids and Butter: Stir in tomato juice, water, diced tomatoes, tomato sauce, and butter. Increase heat to high until the chili begins to boil.
  5. Simmer the Chili: Reduce heat to low-medium and let the chili simmer uncovered for 30 minutes, allowing flavors to meld and liquid to reduce slightly.
  6. Add Beans and Final Simmer: Stir in the rinsed kidney and pinto beans, then continue to simmer for another 10 minutes to heat the beans through.
  7. Serve and Garnish: Serve the chili hot, optionally garnished with freshly chopped parsley or green onions for added freshness and color.
  8. Slow Cooker Variation: Alternatively, add all ingredients into a slow cooker, cover, and cook on high for 4-6 hours or low for 8-10 hours. Browning the meat beforehand is optional but can enhance flavor.

Notes

  • For a spicier chili, keep some jalapeño seeds or add extra cayenne pepper.
  • Draining excess fat after browning helps keep the chili less greasy.
  • Simmer uncovered to thicken the chili to your desired consistency.
  • Beans can be swapped or added according to preference, such as black beans or chili beans.
  • Serving with toppings like shredded cheese, sour cream, or chopped onions can enhance the dish.
  • This chili can be made a day ahead, as flavors deepen after resting.

Find it online: https://recipethrive.com/wendys-chili-copycat-recipe/