Here’s a copycat recipe for Wendy’s Chili—hearty, flavorful, and perfect for a cozy meal:
Ingredients
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup beef broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the Beef & Onion:
- In a large pot, brown the ground beef over medium heat.
- Add the diced onion and cook until softened. Drain excess fat.
- Add Beans & Tomatoes:
- Stir in kidney beans, pinto beans, diced tomatoes, and tomato sauce.
- Season:
- Add chili powder, cumin, paprika, garlic powder, salt, and pepper. Mix well.
- Add Broth & Simmer:
- Pour in beef broth.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 30–40 minutes, stirring occasionally.
- Adjust & Serve:
- Taste and adjust seasoning if needed.
- Serve hot, optionally topped with shredded cheese, chopped onions, or crackers.
✅ Tips for Extra Flavor:
- For a slightly smoky flavor, add a few drops of liquid smoke or smoked paprika.
- Letting chili sit a few hours or overnight allows flavors to meld even better.
- If you like thicker chili, mash a few beans or simmer uncovered for the last 10 minutes.
If you want, I can also give a 5-ingredient super-quick Wendy’s-style chili that’s ready in 20 minutes for busy nights—still tastes amazing!
Do you want me to share that quick version?
