Description
Enjoy the hearty flavors of Wendy’s chili with this easy-to-follow copycat recipe. Perfect for a cozy night in or a gathering with friends, this homemade beef chili will warm you up from the inside out.
Ingredients
Scale
Ground Beef Mixture:
- 2 lbs ground beef
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
Bean and Tomato Mixture:
- 1 (29 oz) can kidney beans, drained and rinsed
- 1 (29 oz) can pinto beans, drained and rinsed
- 1 (29 oz) can tomato sauce
- 1 (29 oz) can diced tomatoes
- 2 cups beef broth
- 1 (4 oz) can diced green chilies
Seasonings:
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional for heat)
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned. Drain excess fat if necessary.
- Sauté Vegetables: Add the diced onion, green bell pepper, and celery. Sauté until softened.
- Add Seasonings: Stir in chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Incorporate Ingredients: Add beans, tomato sauce, diced tomatoes, green chilies, and beef broth. Combine well.
- Simmer: Bring to a boil, then simmer uncovered for 1–1 1/2 hours, stirring occasionally.
- Adjust Seasoning: Taste and adjust seasoning before serving.
Notes
- This chili tastes even better the next day after the flavors meld.
- Serve with shredded cheese, diced onions, or crackers on top.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 9 g
- Protein: 24 g
- Cholesterol: 55 mg
