Description
A copycat recipe for Wendy’s famous chili, perfect for a hearty and satisfying meal.
Ingredients
Scale
- 2 lbs ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (8 ounce) can tomato sauce
- 1/4 cup chili powder
- 2 tablespoons cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1/4 cup water (or beef broth)
Instructions
- Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
- Add the chopped onion, bell peppers, and minced garlic to the pot. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the crushed tomatoes, diced tomatoes, kidney beans, pinto beans, black beans, and tomato sauce.
- Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper (if using). Stir to combine.
- Pour in the water or beef broth and bring the chili to a simmer.
- Reduce the heat to low, cover, and let the chili simmer for at least 1 hour, stirring occasionally. For best flavor, simmer for 2-3 hours.
- Adjust seasonings as needed before serving.
Notes
- For a thicker chili, simmer uncovered for the last 30 minutes of cooking.
- Serve with your favorite toppings such as shredded cheese, sour cream, or chopped onions.
- This chili freezes well for future meals.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: Approximately 400-450 (will vary based on exact ingredients)
- Sugar: Approximately 8-10g
- Sodium: Approximately 800-1000mg (will vary based on canned goods)
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 10-13g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 8-10g
- Protein: Approximately 30-35g
- Cholesterol: Approximately 80-100mg