Description
This Wendy’s Copycat Chili is a comforting dish that brings the fast-food flavors into your home.
Ingredients
Scale
- 1 pound ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes, with juice
- 1 stalk celery, diced
- 1 medium onion, diced
- 1 green bell pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1 to 1.5 cups water or beef broth
Instructions
- Begin by heating a large pot over medium-high heat. Add the ground beef, breaking it apart with a spatula as it cooks. Allow it to brown completely, which typically takes about 5–7 minutes.
- Once the beef has browned, carefully drain any excess fat from the pot.
- Stir in the diced onions, celery, and green bell pepper. Sauté the mixture for 5-7 minutes.
- Sprinkle in the chili powder, ground cumin, garlic powder, salt, black pepper, and sugar. Stir to combine and cook for an additional 1–2 minutes.
- Pour in the diced tomatoes along with their juices and the tomato sauce. Stir well.
- Add the drained kidney and pinto beans into the pot. Add enough water or beef broth to reach your desired chili consistency.
- Reduce the heat to low and partially cover the pot. Let your chili simmer for 45 to 60 minutes, stirring occasionally.
- After simmering, taste the chili and adjust the seasonings to your liking. Serve it hot with your favorite toppings.
Notes
Store leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 800 mg
- Protein: 20 g