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Wendy’s Copycat Chili

It’s the kind of chili that doesn’t try to be fancy—it just shows up, dependable and comforting, whether you’re grabbing lunch on a busy day or craving something hearty on a cold evening. This copycat version brings all of that nostalgia straight into your own kitchen, with simple ingredients and a slow-simmered flavor that tastes like it’s been cooking all day.
Print Recipe
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 2 pounds ground beef
  • 1 bell pepper finely chopped
  • 1 large onion chopped
  • ⅓ cup celery chopped
  • 1 jalapeño seeded and finely diced
  • 1 large can tomato sauce
  • 1 small can diced tomatoes
  • 2 cans pinto beans undrained
  • 2 cans kidney beans undrained
Seasonings
  • 3 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons minced garlic
  • Salt and freshly ground black pepper to taste

Method
 

  1. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned and no longer pink. Drain excess grease if needed.
  2. Add the chopped bell pepper, onion, celery, and jalapeño to the pot. Cook for 3–5 minutes, stirring often, until the vegetables begin to soften.
  3. Stir in the tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, cumin, oregano, and minced garlic. Season with salt and pepper to taste.
  4. Bring the chili to a gentle boil, then reduce the heat to low. Cover and let simmer for at least 2 hours, stirring occasionally, until thickened and flavors are fully developed.
  5. Taste and adjust seasoning as needed before serving.
  6. Enjoy!