This Wendy’s Copycat Chili recipe brings the beloved fast-food classic right into your kitchen. Perfectly spiced and loaded with hearty ingredients, this chili is a quintessential American dish that exudes warmth with every spoonful.
Ingredients
Scale:
1 pound ground beef, preferably 80/20
1 medium onion, finely chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
2 cups beef broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
Shredded cheese (optional)
Sour cream (optional)
Sliced green onions (optional)
Jalapeños (optional)
Instructions
In a large pot or Dutch oven over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if needed.
Stir in the chopped onion, green bell pepper, and minced garlic. Cook for an additional 3-4 minutes until the vegetables are tender.
Add the drained kidney beans, pinto beans, crushed tomatoes, and tomato paste. Stir well to combine.
Add the beef broth and bring the mixture to a simmer for about 5 minutes.
Sprinkle in the chili powder, cumin, paprika, oregano, salt, and black pepper. Mix thoroughly.
Reduce the heat to low, cover, and let it simmer for at least 30 minutes, stirring occasionally.
Before serving, taste and adjust seasonings as necessary.
