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Wendy’s Copycat Chili

A hearty and flavorful copycat version of Wendy’s famous chili made with ground beef, beans, tomatoes, and classic chili spices. Perfect for family dinners and meal prep.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Ground Beef 85-90% lean
  • 1 medium Onion finely chopped
  • 1 medium Green Bell Pepper diced
  • 2 Celery Stalks chopped
  • 2 cans (15 oz each) Diced Tomatoes undrained
  • 1 can (15 oz) Tomato Sauce
  • 2 cups Tomato Juice adjust for desired thickness
  • 1 can (15 oz) Kidney Beans undrained
  • 1 can (15 oz) Pinto Beans undrained
Seasonings
  • 3 tablespoons Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt adjust to taste
  • 1/2 teaspoon Black Pepper adjust to taste

Equipment

  • Large Dutch Oven or Heavy Pot
  • Wooden spoon

Method
 

Instructions
  1. In a large Dutch oven over medium heat, brown the ground beef until fully cooked. Break it apart with a spoon as it cooks. Drain excess grease.
  2. Add the chopped onion, green bell pepper, and celery. Cook for 5-7 minutes until vegetables soften.
  3. Stir in diced tomatoes, tomato sauce, tomato juice, kidney beans, and pinto beans.
  4. Add chili powder, cumin, garlic powder, salt, and black pepper. Stir well to combine.
  5. Bring to a gentle boil, then reduce heat and simmer uncovered or partially covered for 1-2 hours, stirring occasionally.
  6. Taste and adjust seasoning if needed. Serve hot with your favorite toppings.

Notes

This chili tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.