Description

This Copycat Wendy’s Chili recipe is a hearty, one-pot meal loaded with ground beef, red kidney beans, pinto beans, and tomatoes. Just like the classic fast-food version, but homemade with pantry staples and bold spices. Perfect for family dinners, game day, or batch cooking. A comforting chili recipe that freezes beautifully and feeds a crowd.

Ingredients

1 lb ground beef

1 medium onion, chopped

2 ribs celery, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

1 can (15 oz) tomato sauce

1 can (10 oz) diced tomatoes with green chiles

1 can (15 oz) red kidney beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

2 tbsp chili powder

1 tbsp ground cumin

1 tsp paprika

1 tsp salt

1/2 tsp black pepper

1 tsp sugar

1 cup water or beef broth

Cook Mode Prevent your screen from going dark

Instructions

1. In a large Dutch oven or heavy pot, cook the ground beef over medium heat until browned. Drain excess fat if needed.

2. Add chopped onion, celery, and green bell pepper. Cook for 5 minutes until softened. Add garlic and cook 1 more minute.

3. Stir in crushed tomatoes, tomato sauce, and diced tomatoes with green chiles.

4. Add chili powder, cumin, paprika, salt, pepper, and sugar. Mix well.

5. Stir in kidney beans, pinto beans, and water or broth.

6. Bring to a low boil, then reduce heat and simmer covered for at least 45 minutes, stirring occasionally.

7. Taste and adjust seasoning as needed. Serve warm with your favorite toppings.

Notes

This chili gets better the next day as the flavors deepen.

Freeze portions for quick meals later—it keeps well for up to 3 months.

For a spicy kick, add a diced jalapeño or extra chili powder.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 6g
Sodium: 720mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 21g
Cholesterol: 55mg