Wendy’s-Style Copycat Chili Recipe

Introduction

This hearty, comforting chili is a perfect balance of tender ground beef, kidney beans, diced vegetables, and rich tomato sauce, seasoned just right to give it that classic diner-style flavor. Perfect for cozy dinners, game days, or meal prep, it’s simple enough to make on the stovetop or in a slow cooker.

Ingredients

• 1 lb (450 g) ground beef
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz / 425 g) kidney beans, drained and rinsed
• 1 can (15 oz / 425 g) diced tomatoes
• 1 can (8 oz / 225 g) tomato sauce
• 1 cup beef broth or water
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp cayenne pepper (optional, for heat)
• ½ tsp black pepper
• 1 tsp salt (adjust to taste)
• 1 tsp sugar (optional, to balance acidity)
• 1–2 tbsp vegetable oil (for sautéing)

Instructions

Stovetop Method:

1. Heat oil in a large pot over medium heat. Add onions and green bell peppers; sauté until softened, about 5 minutes.
2. Add garlic and cook 1 more minute until fragrant.
3. Add ground beef, breaking it up with a spoon. Cook until browned, about 6–8 minutes. Drain excess fat if needed.
4. Stir in chili powder, cumin, paprika, cayenne, salt, and black pepper. Cook for 1–2 minutes to toast the spices.
5. Add diced tomatoes, tomato sauce, beef broth, and kidney beans. Stir well to combine.
6. Bring to a boil, then reduce heat to low. Simmer, uncovered, for 30–40 minutes, stirring occasionally, until thickened and flavors meld.
7. Taste and adjust seasoning. Add sugar if the chili tastes too acidic.
8. Serve hot, optionally topped with shredded cheese, sour cream, or chopped green onions.

Slow Cooker Method:

1. Brown the ground beef with onions, peppers, and garlic in a skillet (optional for extra flavor).
2. Transfer to a slow cooker and add beans, tomatoes, tomato sauce, beef broth, and spices.
3. Stir to combine, cover, and cook on low for 4–6 hours or high for 2–3 hours.
4. Taste and adjust seasoning before serving.

Tips

• For a thicker chili, simmer longer uncovered or add a small amount of tomato paste.
• Adjust the spice level with more cayenne or chili powder for a kick.
• Leftovers taste even better the next day as flavors develop.

FAQs

Q1: Can I use ground turkey instead of beef?
Yes, lean ground turkey works well, though the chili will be slightly less rich.

Q2: Can I skip the green bell pepper?
You can, but bell peppers add a subtle sweetness and texture that balances the chili.

Q3: How can I make it spicier?
Add more cayenne, crushed red pepper, or a diced jalapeño while sautéing the vegetables.