Wendy’s Chili recipe

Here’s a perfect copycat Wendy’s Chili recipe to enjoy on a crisp fall day! 🍂❤️

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 a milder flavor)
  • 1 teaspoon ground cumin (add more for bold 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 (optional for extra heat)

Directions

  1. Cook the Beef:
    In a large skillet, brown the ground beef over medium-high heat, breaking it up into small crumbles as it cooks. Once fully cooked, drain off any excess fat.
  2. Combine Ingredients:
    In a 6-quart pot, combine the browned beef, tomato juice, tomato purée, kidney beans, pinto beans, onion, celery, green bell pepper, and all seasonings (chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper).
  3. Simmer:
    Cover the pot with a lid and let the chili simmer on low heat for 1 to 1 1/2 hours. Stir every 15 minutes to prevent sticking and ensure even cooking.
  4. Slow Cooker Option:
    Alternatively, you can cook this chili in a slow cooker. After browning the beef, add all ingredients to the slow cooker. Cook on low for 3 to 4 hours.
  5. Serve:
    Serve hot with your favorite toppings like shredded cheese, sour cream, chopped green onions, or tortilla chips.

Enjoy the warmth and nostalgia of this hearty chili! 🌟 Perfect for cozy fall evenings or game days.