Description
This copycat Wendy’s chili recipe brings fast-food comfort home. Packed with ground beef, beans, veggies, and bold chili flavor, it’s even better than the original.
Ingredients
1 lb ground beef
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
1 can (14 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (14 oz) diced tomatoes
1 can (15 oz) tomato sauce
2 cups water or broth
1 tbsp Worcestershire sauce
¼ cup chili powder
2 tsp ground cumin
1½ tsp garlic powder
½ tsp dried oregano
1 tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
Pinch of sugar
— Optional toppings —
Shredded cheddar cheese
Saltine crackers
Instructions
1. In a large pot over medium heat, cook ground beef, celery, onion, and bell pepper until beef is browned and vegetables are tender (about 8–10 minutes).
2. Drain excess fat if desired.
3. Stir in diced tomatoes, tomato sauce, kidney beans, pinto beans, Worcestershire sauce, and spices.
4. Pour in broth or water and stir to combine.
5. Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally.
6. Taste and adjust seasoning if needed.
7. Serve warm with shredded cheese and crackers if desired.
Notes
Chili tastes even better the next day—great for leftovers.
Store in the fridge up to 4 days or freeze up to 3 months.
Use lean ground beef for a lighter version or double the beans to make it semi-vegetarian.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 60mg
Keywords: copycat Wendy's chili, beef chili recipe, fast food copycat, homemade chili