This copycat Wendy’s Chili recipe is a nice and easy recipe of our favorite chili from Wendy’s. It is made with different kinds of beans along with simple ingredients. A copycat of Wendy’s popular Chili that is super mouthwatering with a perfect spice and kicks!
Ingredients
1 yellow onion – diced
2 stalks of celery – chopped
2 pounds ground beef – 85/15
1 green bell pepper – chopped
29 ounces canned tomato sauce
29 ounces canned pinto beans – not drained
29 ounces canned kidney beans – not drained
28 ounces canned tomatoes – chopped and not drained
1 tablespoon cumin powder
¼ c. chili powder
1 diced jalapeño – de-seeded and de-veined
1 c. water or tomato juice
1 tablespoon Butter
1 teaspoon black pepper
2 teaspoons salt
How to make Wendy’s Chili
Step 1: Cook the ground beef in a heavy-bottomed stockpot, breaking the meat into small chunks until browned. Then, drain the excess grease before adding in the remaining ingredients, except for the butter. Bring everything to a boil.
Step 2: Decrease the heat and let everything simmer, uncovered, for about 2 hours, stirring often.
Step 3: Next, add the butter and whisk well until completely melted and blended.
Notes:
1. You can make this Chili in the slow cooker. After browning the ground beef, then drain the excess grease. Into the slow cooker, add the ground beef and the remaining ingredients except for the butter. Set to cook on low for 4 hours. When ready to serve, stir in the butter.
2. For the toppings, you can use Fritos, shredded cheese, sour cream, black olives, more jalapeno, diced red onion, or anything you like!
3. For a vegetarian variety, swap ground beef with vegetarian crumbles.
4. For the beans, you can use pinto beans with jalapeno in place of plain pinto beans.
5. Substitute jalapeno with a small can of green chilis if desired.
6. Simmer the chili on low, stirring often to prevent the chili from sticking to the bottom.
7. Keep any leftover chili in an airtight container and store it in the fridge for up to 5 days.
8. You can freeze the chili for up to 3 months. Let the chili cool completely and just place it in an airtight container.
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