Description
Wendy’s chili copycat recipe brings hearty comfort to home kitchens with classic southwestern flavors. Meat lovers can easily recreate this nostalgic restaurant favorite that satisfies hungry diners with minimal effort.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) ground beef
Vegetables:
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
Canned Ingredients and Seasonings:
- 2 cans (14.5 ounces or 411 grams each) diced tomatoes, undrained
- 1 can (16 ounces or 454 grams) kidney beans, undrained
- 1 can (16 ounces or 454 grams) pinto beans, undrained
- 1 can (15 ounces or 425 grams) tomato sauce
- 1 cup (240 milliliters) water
- 1 tablespoon (15 milliliters) chili powder
- 1 teaspoon (5 milliliters) ground cumin
- 1 teaspoon (5 milliliters) paprika
- 1 teaspoon (5 milliliters) salt
- 1/2 teaspoon (2.5 milliliters) black pepper
- 1/2 teaspoon (2.5 milliliters) dried oregano
- 1/2 teaspoon (2.5 milliliters) sugar
- 1/2 teaspoon (2.5 milliliters) cayenne pepper (adjust to taste)
Instructions
- Brown the ground beef in a large skillet over medium-high heat until completely cooked, ensuring no pink remains. Thoroughly drain excess grease to prevent oily texture.
- Transfer beef to a substantial pot and incorporate diced onions, chopped green peppers, and minced garlic. Sauté the vegetables until they soften and become translucent, approximately 4-5 minutes.
- Pour in diced tomatoes with their natural juices, kidney beans, pinto beans, tomato sauce, and water. Gently mix ingredients to create a uniform base for the chili.
- Introduce a robust spice blend including chili powder, ground cumin, paprika, salt, black pepper, dried oregano, sugar, and a hint of cayenne pepper. Stir thoroughly to distribute seasonings evenly throughout the mixture.
- Elevate heat to trigger a rolling boil, then immediately reduce to low temperature. Cover the pot and allow the chili to simmer slowly, developing deep flavors for 2-3 hours. Occasionally stir to prevent bottom scorching and ensure consistent texture.
- Conduct a flavor assessment, carefully adjusting spice levels, particularly the cayenne, to match personal heat preferences.
- Ladle the steaming chili into serving bowls. Enhance with optional garnishes like shredded cheese, diced fresh onions, or a dollop of cool sour cream.
Notes
- Drain beef thoroughly to prevent excess grease, ensuring a cleaner, more concentrated chili flavor.
- Use lean ground beef (90/10) for a healthier version without sacrificing rich taste.
- Add a splash of beer or red wine during simmering to enhance depth and complexity of the chili.
- For vegetarian adaptation, replace ground beef with plant-based crumbles or extra beans, maintaining protein content and hearty texture.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 80 mg