Wendy’s Chili Copycat Recipe
As the days grow shorter and the breezes turn cooler, nothing beats the cozy comfort of a warm bowl of chili. This Wendy’s Chili copycat recipe brings the heartwarming flavors of a beloved fast-food favorite right into your kitchen.
Crafted with a blend of kidney beans, bell peppers, onions, and spices, each spoonful is a tribute to those brisk fall evenings where only something hearty will do. It’s so authentic that it might just have you looking around for the matching Frosty!
Wendy’s Chili has always been synonymous with flavor and warmth, making it a staple for chili lovers. Our recipe captures the essence of this iconic dish with a careful balance of spices, including a kick of chili powder and a hint of cumin, ensuring every bite is as inviting as it is delicious.
Whether you’re gathering around the dinner table or cozying up for a movie night, this chili promises to be the highlight of your evening.
Preparation Time: 1 hour 45 minutes
Servings: 10
Ingredients:
- 2 pounds fresh ground beef
- 1 quart tomato juice
- 29 ounces tomato purée
- 15 ounces red kidney beans, drained
- 15 ounces pinto beans, drained
- 1 medium-large onion, chopped (about 1 1/2 cups)
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 cup chili powder (adjust for milder chili)
- 1 teaspoon ground cumin (add more for enhanced flavor)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
Instructions:
- In a large skillet, brown the ground beef over medium heat until fully cooked. Drain off any excess fat.
- Transfer the browned beef into a 6-quart pot. Add tomato juice, tomato purée, both types of beans, onion, celery, and green bell pepper.
- Stir in chili powder, ground cumin, garlic powder, salt, black pepper, dried oregano, sugar, and cayenne pepper.
- Cover the pot and set the heat to a low simmer. Allow the chili to cook for 1 to 1 1/2 hours, stirring every 15 minutes to prevent sticking. The chili is ready when it’s thickened and the flavors are well combined.
- For a smoother flavor, consider adding a tablespoon of butter in the last few minutes of cooking.