Description
This Wendy’s Chili Recipe is a hearty, flavorful copycat version of the fast food favorite, combining ground beef, diced vegetables, beans, and a blend of spices. Perfectly seasoned and slow-simmered, it delivers a comforting and satisfying dish ideal for chilly days or meal prepping. This gluten-free American classic is easy to make on the stovetop and tastes even better the next day.
Ingredients
Scale
Meat and Vegetables
- 2 pounds ground beef
- 1 small onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, chopped
Canned Goods
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
Liquids
- 1 cup water
- 1 tablespoon white vinegar
Spices
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Brown the Beef: In a large pot or Dutch oven over medium heat, brown the ground beef until no longer pink. Drain excess fat to keep the chili lean.
- Sauté Vegetables: Add diced onion, green bell pepper, and chopped celery to the pot. Cook for 5–6 minutes, stirring occasionally, until vegetables are softened and fragrant.
- Add Tomato and Beans: Stir in diced tomatoes, tomato sauce, kidney beans, pinto beans, and water until well combined.
- Season the Chili: Add white vinegar, chili powder, ground cumin, garlic powder, black pepper, salt, sugar, oregano, and cayenne pepper if using. Mix thoroughly to distribute the spices evenly throughout the chili.
- Simmer: Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for 1 to 1½ hours, stirring occasionally, until thickened and the flavors have melded beautifully.
- Serve: Serve the chili hot, optionally garnished with shredded cheese, diced onions, or crackers to add extra flavor and texture.
Notes
- This chili tastes even better the next day as the flavors meld and intensify.
- For a thinner chili consistency, add more water or tomato juice during cooking or when reheating.
- The recipe is freezer-friendly and works well for batch cooking and meal prep.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 290
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 55mg
