Wendy’s Chili copycat made with kidney beans, onions, chilis, bell peppers and tomatoes with a spicy chili powder and cumin spices. The perfect copycat!
Wendy’s Chili is a no brainer now that the weather is cooling down in a hurry. This copycat recipe is actually so spot on that when I tested it on an unsuspecting family member who loves it she replied, “If you got Wendy’s where is my FROSTY!!”
Sadly, I had not made a Wendy’s Frosty for her, but the chili is in fact a very spot-on copycat. Plus I love serving it with my Jalapeno Popper Cornbread Muffins.
Wendy’s Chili seems like it would be a tough recipe to make, but honestly the most difficult part is waiting for it to cook low and slow. In fact here are some tips and tricks for making this the PERFECT chili recipe.
Add in a tablespoon of butter at the end of cooking. It helps mellow flavors and provide the best texture. It adds a richness with minimal calories (it is only 1 tablespoon for the whole pot!).
Cook on a “simmer” which is lower than “low” usually. Cooking on a simmer is just the smallest of bubbles.
If you find your chili doesn’t look the same as below you may have the heat on too high so too much water has evaporated or on too low and too much water is remaining.
If you’re nervous about cooking it uncovered just stir more frequently. You’ll be able to feel if any of the chili is sticking to the pot.
What you need:
2 pounds fresh ground beef
1 quart tomato juice 1 (29-ounce) …
can tomato purée 1 (15-ounce)
can red kidney beans, drained 1 (15-ounce)
can pinto beans, drained 1
medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
How to make it :
Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes.
Stir and break browned beef into crumbles. Continue to cook until no longer pink, about 5 minutes longer.
Stir celery, onion, and bell pepper into beef and cook until onion is translucent, about 5 minutes.
Pour in stewed tomatoes, tomato sauce, diced tomatoes with green chiles, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning. Stir in kidney and pinto beans. Season with salt and pepper.
Bring to a boil, then reduce heat to low, and simmer for 1 hour.
Mix vinegar into chili just before serving.
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