Ingredients:
- 2 pounds fresh ground beef
- 1 liter (32 oz) tomato juice
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained
- 1 can (15 oz) pinto beans, drained
- 1 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 (adjust for spice preference)
- 1 teaspoon ground cumin
- 1 1/2 teaspoon 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 (optional for heat)
Instructions:
- In a large skillet, brown the ground beef over medium-high heat until fully cooked. Drain excess fat.
- Transfer the cooked beef to a 6-quart saucepan. Add all remaining ingredients: tomato juice, diced tomatoes, kidney beans, pinto beans, chopped onion, diced celery, green bell pepper, chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper (if using).
- Stir well to combine. Cover the saucepan and let the chili simmer on low heat for 1 to 1½ hours, stirring every 15 minutes to prevent sticking.
- Serve hot and enjoy this hearty, flavorful Wendy’s copycat chili!
Why You’ll Love This Recipe:
This Wendy’s copycat chili recipe is a crowd-pleaser, perfect for cozy nights, game days, or meal prep. Packed with protein, fiber, and bold flavors, it’s a satisfying dish that tastes just like the fast-food favorite. Plus, it’s easy to customize—adjust the spice level or add extra veggies to make it your own!
