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Copycat Wendy's Chili

A hearty and flavorful chili recipe that replicates the classic Wendy's dish, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds ground beef
  • 1 large onion diced
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 2 cans 15 oz kidney beans, rinsed and drained
  • 2 cans 15 oz pinto beans, rinsed and drained
  • 1 can 28 oz crushed tomatoes
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper
  • 1 cup beef broth
  • 1 tablespoon olive oil

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Can opener

Method
 

  1. In a large pot over medium heat, add olive oil and ground beef. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.
  2. Add diced onion, bell pepper, and minced garlic to the pot. Sauté until the vegetables are soft, about 5 minutes.
  3. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1-2 minutes until fragrant.
  4. Pour in the crushed tomatoes and beef broth. Stir to combine.
  5. Gently fold in the kidney and pinto beans.
  6. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 45 minutes, stirring occasionally.
  7. After simmering, taste the chili and adjust the seasoning as needed.
  8. Ladle the chili into bowls and serve hot, optionally topped with cheese, sour cream, or green onions.

Notes

Letting the chili sit for a few hours, or overnight, in the fridge deepens the flavors even more.