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### **Wendy’s Chili Recipe: A Homestyle Classic You Can Make at Home**
Wendy’s Chili has earned a reputation as one of the most beloved fast-food chili recipes, and for good reason! This hearty, savory chili is packed with seasoned ground beef, beans, tomatoes, and a perfect blend of spices. It’s comfort food in a bowl—warming, filling, and bursting with flavor.
The best part? You can now enjoy this restaurant classic at home with this easy-to-follow **copycat Wendy’s Chili recipe**. Whether you’re cooking for a crowd, meal prepping for the week, or simply craving a cozy, satisfying dinner, this recipe checks all the boxes.
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### **Why You’ll Love This Recipe**
– **Restaurant-Style Flavor**: It tastes just like the chili you know and love from Wendy’s.
– **Simple Ingredients**: Made with pantry staples and fresh ingredients.
– **Budget-Friendly**: Skip the takeout—this homemade version is both cost-effective and easy to make.
– **Perfect for Meal Prep**: Make a big batch and enjoy it throughout the week or freeze leftovers for later.
– **Healthy & Hearty**: Packed with protein, fiber, and wholesome ingredients.
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### **Ingredients You’ll Need**
– **2 pounds ground beef** (80/20 lean-to-fat ratio works best)
– **1 large onion**, chopped
– **1 green bell pepper**, diced
– **2 stalks celery**, chopped
– **1 can (28 oz) diced tomatoes**
– **1 can (15 oz) tomato sauce**
– **1 can (6 oz) tomato paste**
– **1 can (15 oz) kidney beans**, drained and rinsed
– **1 can (15 oz) pinto beans**, drained and rinsed
– **2 cups beef broth** (or water for a lighter version)
– **1 tablespoon ground cumin**
– **2 tablespoons chili powder**
– **1 teaspoon garlic powder**
– **1 teaspoon salt**
– **1/2 teaspoon black pepper**
– **1/2 teaspoon oregano**
– **1/4 teaspoon cayenne pepper** (optional, for a little heat)
– **1 teaspoon sugar** (to balance the acidity of the tomatoes)
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### **How to Make Wendy’s Chili**
#### **Step 1: Brown the Beef**
1. In a large pot or Dutch oven, heat over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat to avoid a greasy chili.
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#### **Step 2: Sauté the Vegetables**
1. Add the chopped onion, green bell pepper, and celery to the pot with the beef.
2. Cook for 5-7 minutes until the vegetables soften. Stir occasionally to ensure they don’t stick to the bottom of the pot.
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#### **Step 3: Add Tomatoes, Beans, and Broth**
1. Stir in the diced tomatoes, tomato sauce, and tomato paste. Mix well to combine.
2. Add the kidney beans, pinto beans, and beef broth. Stir everything together to ensure even distribution.
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**Step 4: Season the Chili**
1. Sprinkle in the cumin, chili powder, garlic powder, salt, black pepper, oregano, and sugar.
2. Stir thoroughly to ensure the seasonings blend evenly into the chili. Add a pinch of cayenne pepper if you want a bit of extra heat.
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