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Copycat Wendy’s Chili

A simple, hearty homemade version of the famous fast-food classic. Packed with lean ground beef, pinto beans, kidney beans, and fresh aromatic vegetables in a savory tomato broth.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 7
Ingredients Method Notes

Ingredients
  

  • 2 lbs lean ground beef 85/15 or 90/10 blend
  • 1 yellow onion, finely diced
  • 1 large green bell pepper, finely diced
  • 2 stalks celery, finely chopped
  • 1 can (14.5 oz) stewed tomatoes, slightly broken up
  • 1 can (14.5 oz) diced tomatoes (with liquid)
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) dark red kidney beans, rinsed and drained
  • 1 can (15 oz) pinto beans, rinsed and drained
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper, to taste

Method
 

  1. Place a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until entirely browned, using a spoon to break the meat into very fine crumbles.
  2. Carefully drain off the excess grease from the pot, leaving about a teaspoon if desired for flavor.
  3. Turn the heat down to medium. Add the diced yellow onion, green bell pepper, and chopped celery directly into the pot with the browned beef. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
  4. Pour in the stewed tomatoes, diced tomatoes, and tomato sauce. Use your cooking spoon to break apart any large pieces of the stewed tomatoes.
  5. Stir in the rinsed and drained dark red kidney beans and pinto beans.
  6. Add the chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper. Stir thoroughly to ensure the spices are evenly distributed throughout the liquid.
  7. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot loosely, and let it simmer for 45 to 50 minutes, stirring occasionally to prevent the bottom from scorching.
  8. Remove from heat, let sit for 5 minutes to cool slightly, and ladle into warm bowls.

Notes

For an even deeper flavor profile that mimics the restaurant closely, you can add a teaspoon of white vinegar and a pinch of sugar during step 6 to balance the tomato acidity.
If the chili becomes thicker than you prefer during the simmer, stir in 1/4 cup of water or beef broth at a time until you reach your desired consistency.