Description
This hearty Wendy’s Copycat Chili is a comforting one-pot recipe made with ground beef, beans, tomatoes, and a bold blend of spices. Perfect for meal prep or game day, this homemade version tastes just like the original. Includes stovetop instructions and freezing tips.
Ingredients
1 pound ground beef
1 medium onion, diced
2 ribs celery, diced
1 green bell pepper, chopped
3 cloves garlic, minced
15 ounces tomato sauce
10 ounces diced tomatoes with green chilies
14.5 ounces stewed tomatoes
1 cup water
15 ounces pinto beans, drained and rinsed
15 ounces kidney beans, drained and rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon sugar
1 teaspoon dried oregano
1 teaspoon paprika
Instructions
1. In a large pot over medium heat, cook the ground beef until browned. Break it into crumbles and drain any excess grease.
2. Add diced onion, celery, and green bell pepper. Cook for 5 minutes until vegetables soften. Stir in garlic and cook for 1 more minute.
3. Stir in tomato sauce, diced tomatoes with green chilies, stewed tomatoes, and water.
4. Add drained and rinsed pinto beans and kidney beans to the pot.
5. Season with chili powder, cumin, salt, pepper, sugar, oregano, and paprika.
6. Bring the chili to a boil, then reduce to a simmer. Cook uncovered for at least 45 minutes, stirring occasionally.
7. Taste and adjust seasoning if needed. Serve hot with your favorite toppings.
Notes
This chili tastes even better the next day.
You can freeze leftovers for up to 3 months.
Add hot sauce or cayenne if you like extra heat.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 340
- Sugar: 6g
- Sodium: 870mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 45mg