Wendy's Copycat Chili Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">900g lean ground beef</li><li class="ingredients-single-item">2 medium onions, finely diced (about 300g)</li><li class="ingredients-single-item">1 green bell pepper, diced (about 150g)</li><li class="ingredients-single-item">3 celery stalks, diced (about 150g)</li><li class="ingredients-single-item">4 cloves garlic, minced</li><li class="ingredients-single-item">800g canned diced tomatoes</li><li class="ingredients-single-item">425g canned tomato sauce</li><li class="ingredients-single-item">115g tomato paste</li><li class="ingredients-single-item">240ml beef broth</li><li class="ingredients-single-item">400g canned kidney beans, drained and rinsed</li><li class="ingredients-single-item">400g canned pinto beans, drained and rinsed</li><li class="ingredients-single-item">2 tbsp chili powder</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp black pepper</li><li class="ingredients-single-item">1 tsp ground cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">1 tbsp brown sugar</li><li class="ingredients-single-item">1 tbsp white vinegar</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large Dutch oven or heavy-bottomed pot</li><li class="equipment-single-item">Wooden spoon</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large Dutch oven or heavy-bottomed pot, brown the ground beef over medium-high heat, breaking it up into small pieces as it cooks. This fine texture is key to replicating Wendy's chili. Cook until no pink remains and some pieces are nicely browned, about 8-10 minutes. The caramelization of the beef adds depth of flavor to your final chili.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Once browned, drain excess fat from the beef, leaving just a tablespoon in the pot to sauté the vegetables. Return pot to medium heat and add the diced onions, bell pepper, celery, and garlic. Cook until vegetables are softened but not browned, about 5 minutes. The vegetables should release moisture that helps deglaze the bottom of the pot, pulling up all those flavorful browned bits from the beef.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper to the pot. Stir continuously for 30 seconds to toast the spices, which intensifies their flavors and ensures they distribute evenly throughout the chili. You'll know they're properly toasted when they become fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the diced tomatoes with their juice, tomato sauce, tomato paste, and beef broth. Stir well to combine, making sure to scrape up any bits stuck to the bottom of the pot. The acidic tomatoes help break down the beef further as it cooks, creating that distinctive Wendy's texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially with a lid and let simmer for 1 hour, stirring occasionally to prevent sticking. This slow cooking allows the flavors to meld and the sauce to thicken slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After the hour is up, add the drained and rinsed kidney beans and pinto beans, brown sugar, and white vinegar. The vinegar brightens the flavors while the brown sugar balances the acidity of the tomatoes. Stir to incorporate everything evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Continue to simmer uncovered for another 1 to 1.5 hours, stirring occasionally, until the chili has thickened to your desired consistency. The longer it simmers, the more the flavors will develop and intensify. If it becomes too thick, you can add a little more beef broth to thin it out.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Taste and adjust seasonings as needed. You might want to add more salt, cayenne for heat, or even a touch more sugar if the tomatoes are particularly acidic. Remember that flavors will continue to develop as the chili cools.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and let the chili rest for about 15 minutes before serving. This resting period allows the flavors to settle and the chili to thicken slightly. Serve hot with your favorite toppings like shredded cheese, sour cream, diced onions, or crackers. The chili actually tastes even better the next day, as the flavors have more time to meld together!</li></ol>