Wendy’s Chili

 Wendy’s Chili (Copycat Recipe)

Inspired by the hearty, beefy classic from Wendy’s — this version captures that thick texture, mild spice, and slow-simmered flavor.

 Ingredients (Serves 6–8)

• 2 lbs ground beef

• 1 medium onion, diced

• 1 green bell pepper, diced

• 3 celery stalks, diced

• 3 cloves garlic, minced

• 1 (29 oz) can tomato sauce

• 1 (14.5 oz) can diced tomatoes

• 1 (15 oz) can kidney beans, drained

• 1 (15 oz) can pinto beans, drained

• 1 cup water (or beef broth)

 Seasoning

• 2 tbsp chili powder

• 2 tsp ground cumin

• 1 tsp paprika

• ½ tsp oregano

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• ¼ tsp cayenne (optional)

 Instructions

1. Brown the beef
   Cook ground beef in a large pot over medium heat.
   Drain most of the fat (leave a little for flavor).

2. Add vegetables
   Stir in onion, bell pepper, celery, and garlic.
   Cook 4–5 minutes until softened.

3. Build the chili
   Add tomato sauce, diced tomatoes, beans, water, and all seasonings.
   Stir well.

4. Simmer low & slow
   Cover and simmer on low for 1½–2 hours, stirring occasionally.
   The longer it simmers, the closer it tastes to the real thing.

5. Adjust & serve
   Taste and adjust salt or chili powder.
   Let rest 10 minutes before serving for best flavor.

 What Makes It “Wendy’s Style”

• Finely crumbled beef

• Mild heat (not overly spicy)

• Slightly thinner than Texas-style chili

• Balanced tomato-forward base

 Topping Ideas

• Shredded cheddar

• Sour cream

• Diced onions

• Hot sauce

• Oyster crackers