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Best Copycat Wendy's Chili Recipe in a bowl

Copycat Chili Wendy's Style Recipe

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Copycat chili Wendy’s style is a rich, hearty dish that’s easy to prepare and budget-friendly compared to take-out. Made with ground beef, beans, tomatoes, and special seasonings, it’s perfect for casual weeknight dinners, game day gatherings, or big-batch meal prep. Enjoy a great chili flavor that’s just like your favorite fast-food classic.
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 cups
Calories 245
Author Gina Dickson

Ingredients

  • 2 pounds ground beef 90% extra lean
  • 1 cup onions diced small
  • 1/3 cup green pepper diced smal
  • 1 cup celery diced very small
  • 1 20 ounce tomato sauce
  • 1 14 oz stewed tomatoes canned, slightly purred with a blender
  • 1 14 oz kidney beans canned, rinsed, and drained
  • 1 14 oz pinto beans canned, rinsed, and drained
  • 2 teaspoons cumin I believe this is what they call "spices" in their list of ingredients.
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon chili powder mild
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 2 cups water

Instructions

  • Cook hamburger in a large pot over medium heat. Break apart the hamburger as you stir it. You will want your hamburger to be pea-size pieces. Cook until there is no pink left in the meat.
    2 pounds ground beef
    Side-by-side images show ground beef cooking in a green pot. On the left, the ground beef is brown and being stirred with a black spoon. On the right, the cooked beef is pushed to one side, revealing a pool of melted fat.
  • Remove from heat. Drain off the fat. I like to tip the pan and then spoon off any grease. Then, blot the meat with paper towels to get the last bit of fat from the meat.
  • Over medium heat, add onions, green peppers, and celery to the cooked hamburger. Cook on medium heat for 3 minutes to tenderize the vegetables.
    1 cup onions, 1/3 cup green pepper, 1 cup celery
    A pot of seasoned ground beef mixed with bits of onions and spices being stirred with a white spoon. The mixture is sizzling and looks ready to be used as a filling or topping in various dishes.
  • Add tomatoes, beans, seasonings, and water. Stir well to incorporate the ingredients.
    1 20 ounce tomato sauce, 1 14 oz stewed tomatoes, 1 14 oz kidney beans, 1 14 oz pinto beans, 2 teaspoons cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 1/2 teaspoon chili powder, 2 teaspoons salt, 2 tablespoons sugar, 2 cups water
    A pot of chili sits on a stovetop. The chili is a rich, hearty mixture of ground meat, red beans, and tomatoes in a thick sauce, seasoned with visible spices. There are bits of onion and garlic throughout the mixture.
  • Bring to a boil, then turn the heat to low and simmer covered for 1 hour. Stir every 15 minutes to be sure the chili is not sticking to the bottom of the pan.

Notes

Storage and Reheating Instructions
  • Refrigerate: Cool completely, refrigerate in airtight containers for up to 4 days.
  • Freeze: Portion into freezer bags, lay flat, and freeze for up to 3 months.
  • Reheat: Warm on stovetop over medium heat or microwave in 1-minute intervals, stirring in between. If it is too thick, you might need to add a splash of beef broth or water. 
 

Nutrition

Serving: 1cup | Calories: 245kcal | Carbohydrates: 20g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 575mg | Potassium: 590mg | Fiber: 6g | Sugar: 5g | Vitamin A: 306IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 3mg
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