This homemade version of Wendy’s classic chili brings all the comfort and flavor of the original fast-food favorite to your kitchen. Packed with hearty ground beef, a variety of beans, and a flavorful blend of spices, this chili is perfect for a cozy family dinner, game day, or a quick meal that satisfies your craving for something warm and filling. Whether you cook it on the stove or in a slow cooker, this recipe delivers a satisfying bowl of chili that’s easy to make and even easier to enjoy.
What makes this chili so beloved is its combination of simplicity and robust flavor. The ground beef provides a hearty base, while the tomato juice and purée give it a rich and slightly tangy tomato flavor. Beans add texture and make it a filling, nutritious meal. Spices like chili powder, cumin, and garlic powder ensure every bite is packed with warmth and a little kick.
Why You’ll Love This Recipe:
• Classic Comfort Food: This chili is a classic dish that provides warmth and satisfaction, perfect for any day of the week.
• Hearty and Filling: With ground beef, beans, and plenty of vegetables, this chili is a complete meal in itself.
• Great for Meal Prep: Make a large batch, and you’ll have leftovers to enjoy for days. It even freezes well!
Ingredients:
• 2 pounds fresh ground beef
• 1 quart tomato juice
• 1 (29-ounce) can tomato purée
• 1 (15-ounce) can red kidney beans, drained
• 1 (15-ounce) 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 (use less for milder chili)
• 1 teaspoon ground cumin (use more for a stronger flavor)
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/8 teaspoon cayenne pepper
Instructions:
Browning the Beef:
• In a large skillet, brown the ground beef over medium heat. Break the beef into small pieces as it cooks, ensuring it browns evenly.
• Once the beef is fully cooked, drain off any excess fat.
Combining Ingredients:
• Transfer the browned beef into a large 6-quart pot.
• Add the tomato juice, tomato purée, drained kidney beans, and drained pinto beans.
• Stir in the chopped onion, diced celery, and diced green bell pepper.
• Sprinkle in the chili powder, ground cumin, garlic powder, salt, ground black pepper, dried oregano, sugar, and cayenne pepper.
Simmering:
• Cover the pot with a lid and bring the mixture to a simmer over medium heat.
• Reduce the heat to low and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes to prevent sticking and to ensure the flavors meld together.
Slow Cooker Option:
• If you prefer using a slow cooker, simply add the browned beef and all the remaining ingredients to the slow cooker.
• Cook on low for 3 to 4 hours, stirring occasionally.
Storage Options:
• Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Chili freezes wonderfully. Store it in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.
Tips:
• Adjusting the Spice Level: If you prefer a milder chili, reduce the amount of chili powder and cayenne pepper. For a spicier version, you can increase the cayenne or add diced jalapeños.
• Optional Toppings: Serve your chili with toppings like shredded cheese, sour cream, diced onions, or tortilla chips for extra texture and flavor.
• Serving Suggestions: Pair with a side of cornbread or warm crusty bread for a complete, comforting meal.
This Wendy’s Chili copycat recipe is a perfect way to enjoy the flavors of a fast-food favorite in the comfort of your own home. Whether you serve it for dinner, meal prep for the week, or save some in the freezer for later, this chili is sure to become a go-to recipe that you’ll come back to again and again.
