Wendy’s Copycat Chili

Wendy’s Copycat Chili is a delicious, hearty chili that is perfect for a winter day. This recipe is easy to make and can be made in advance. It is also a great way to use up leftover meat.

Category: Main Dish/Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: This recipe makes about 10 servings

Ingredients

• 2 lbs. Ground beef
• 1 Bell pepper, chopped
• 1 Onion, chopped
• 1/3 cup Celery, chopped
• 1 Jalapeno, deseeded and finely chopped
• 1 Large can Tomato sauce
• 1 Small can diced tomatoes
• 2 Cans Pinto beans, not drained
• 2 Cans Kidney beans, not drained
• 3 tbsp. Chili powder
• 3 tsp. Cumin
• 1 tsp. Oregano
• 2 tsp. Minced garlic
• Salt and pepper to taste

Instructions:

1. Brown the ground beef in a large pot over medium-high heat on the stove. Continue to cook until the meat is completely done.
2. Add the chopped bell pepper, onion, celery, and jalapeno to the pot.
3. Pour in the tomato sauce, diced tomatoes, pinto beans, kidney beans (along with their liquid), chili powder, cumin, oregano, minced garlic, salt, and pepper. Stir well to combine all the ingredients.
4. Bring the mixture to a low boil, then reduce the heat to simmer. Cover the pot and let it simmer for at least 2 hours before serving.
5. Serve the chili hot, optionally with toppings such as shredded cheese, sour cream, chopped onions, or crackers.