Wendy’s-Style Chili Recipe You’ll Want to Save! 😋😍
Craving that iconic Wendy’s chili? This hearty, flavorful recipe is a spot-on copycat that’s easy to make at home. Packed with protein, veggies, and just the right blend of spices, it’s perfect for cozy nights or meal prep. Don’t lose this one—bookmark it now!
Ingredients
- 2 lbs fresh ground beef
- 1 quart tomato juice
- 1 (29 oz) can tomato purée
- 1 (15 oz) can red kidney beans, drained
- 1 (15 oz) can pinto beans, drained
- 1 medium-large onion, chopped (about 1 1/2 cups)
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 cup chili powder (adjust for milder flavor)
- 1 tsp ground cumin (add more for bolder taste)
- 1 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp sugar
- 1/8 tsp cayenne pepper
Instructions
- In a large skillet, brown the ground beef over medium heat. Drain excess fat.
- Transfer the beef to a 6-quart pot. Add all remaining ingredients.
- Cover and simmer on low for 1 to 1 1/2 hours, stirring every 15 minutes.
- Alternatively, cook in a slow cooker on low for 3 to 4 hours for a hands-off approach.
Tips
- Adjust chili powder and cumin to suit your spice preference.
- Serve with shredded cheese, sour cream, or crackers for that classic Wendy’s experience.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Enjoy this comforting, restaurant-style chili at home! Let us know how it turns out in the comments below. 🌶️🍲
Recipe yields approximately 8 servings.
