Wendy’s Chili – Don’t Lose This Recipe
This hearty and flavorful Wendy’s Chili is the perfect comfort food! With tender ground beef, beans, and a savory blend of spices, it’s a copycat recipe that will make you feel like you’re dining at your favorite fast-food spot.
- Prep Time: 15 minutes
- Cook Time: 1 to 1 1/2 hours (or 3 to 4 hours on low in slow cooker)
- Total Time: 1 hour 15 minutes to 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish, Soup
- Method: Stovetop or Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds fresh ground beef
- 1 quart tomato juice
- 1 (29-ounce) can tomato purée
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can 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 (use less for milder chili)
- 1 teaspoon ground cumin (use more for real 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. Drain off the fat.
- Put the beef and the remaining ingredients into a 6-quart pot.
- Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
- Alternatively, cook this in a slow cooker on low for 3 to 4 hours.
Notes
- Adjust the amount of chili powder and cayenne pepper to suit your spice preferences.
- This recipe is perfect for meal prepping and can be easily stored for leftovers.
- Add shredded cheese, sour cream, or chopped green onions as toppings for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 70mg