Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8

Ingredients

For the Chili

• 2 pounds lean ground beef (90% lean)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 (15-ounce) can tomato sauce
• 2 cups beef broth
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 2 teaspoons granulated sugar (optional, to balance acidity)

Seasonings

• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon black pepper
• 1½ teaspoons kosher salt (or to taste)
• ¼ teaspoon cayenne pepper (optional, for extra heat)

Optional Toppings

• Shredded cheddar cheese
• Sour cream
• Diced onions
• Chopped green onions
• Fresh cilantro
• Crushed crackers
• Oyster crackers
• Jalapeño slices
• Hot sauce

Equipment

• Large Dutch oven or heavy-bottomed soup pot
• Wooden spoon
• Measuring cups and spoons
• Can opener
• Ladle

Instructions

Step 1: Brown the Beef

Heat a large Dutch oven over medium-high heat.

Add the ground beef and cook for 8–10 minutes, breaking it apart with a wooden spoon until fully browned.

Drain any excess fat and return the beef to the pot.

Step 2: Cook the Vegetables

Add the olive oil, diced onion, bell pepper, and celery to the pot.

Cook for 6–8 minutes, stirring occasionally, until the vegetables soften.

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Build the Flavor

Add the tomato paste and cook for 1–2 minutes, stirring constantly to deepen its flavor.

Sprinkle in the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, basil, black pepper, salt, and cayenne pepper, if using.

Cook for 1 minute to toast the spices.

Step 4: Add the Tomatoes and Broth

Pour in the diced tomatoes with their juices, tomato sauce, and beef broth.

Stir well to combine.

If desired, add the sugar to balance the acidity of the tomatoes.

Bring the chili to a gentle boil.

Step 5: Add the Beans

Stir in the kidney beans and pinto beans until evenly distributed.

Reduce the heat to low and cover the pot partially with a lid.

Simmer for 1 hour, stirring every 15–20 minutes to prevent sticking and allow the flavors to develop.

Step 6: Adjust the Consistency

If the chili is too thick, stir in a little extra beef broth.

If it’s too thin, continue simmering uncovered for an additional 10–15 minutes until it reaches your desired consistency.

Taste and adjust the seasoning with additional salt, pepper, or chili powder if needed.

Step 7: Serve

Ladle the hot chili into bowls.

Top with shredded cheddar cheese, diced onions, sour cream, green onions, or crushed crackers.

Serve immediately with crackers, cornbread, or warm dinner rolls.

Serving Suggestions

This hearty chili pairs perfectly with:

• Cornbread
• Baked potatoes
• Cinnamon rolls
• Garlic bread
• Tortilla chips
• Grilled cheese sandwiches
• Side salad
• Rice
• Macaroni and cheese

Storage

Refrigerator: Store cooled chili in an airtight container for up to 4 days.

Freezer: Freeze in freezer-safe containers for up to 3 months.

Reheating: Warm on the stovetop over medium heat or microwave until heated through, adding a splash of beef broth if needed.

Tips for the Best Copycat Wendy’s Chili

• Use lean ground beef to keep the chili rich without becoming greasy.
• Simmer the chili low and slow to develop deep, savory flavor.
• Stir occasionally to prevent the beans from sticking to the bottom of the pot.
• Let the chili rest for 10 minutes before serving to allow the flavors to settle.
• Chili often tastes even better the next day after the ingredients have had more time to meld.
• Adjust the spice level by increasing or decreasing the cayenne pepper.
• Garnish generously with cheese, onions, and crackers for a classic chili experience.

Recipe Notes

• Ground turkey can be substituted for ground beef for a lighter version.
• Add diced jalapeños or chipotle peppers for a smoky, spicy twist.
• For a thicker chili, mash a small portion of the beans before stirring them into the pot.
• This recipe is ideal for slow cookers—brown the beef and vegetables first, then transfer everything to the slow cooker and cook on Low for 6–8 hours or High for 3–4 hours.
• Leftovers are excellent served over baked potatoes, hot dogs, fries, nachos, or cooked pasta for an easy second meal.