Wendy’s chili

Here’s a  copycat recipe for Wendy’s chili that you can make at home. Wendy’s chili is famous for being hearty, flavorful, and packed with veggies and beans. It’s a great comfort food, perfect for chilly days.

Wendy’s Chili Copycat Recipe

Ingredients:

• 1 lb ground beef (85% lean works well)

• 1 medium onion, finely chopped

• 1/2 cup green bell pepper, chopped

• 2 cloves garlic, minced

• 1 (15 oz) can kidney beans, drained and rinsed

• 1 (15 oz) can pinto beans, drained and rinsed

• 1 (15 oz) can diced tomatoes (with juice)

• 1 (15 oz) can tomato sauce

• 1 cup water

• 2 tbsp chili powder

• 1 tsp ground cumin

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp crushed red pepper flakes (optional, for a little heat)

• 1 tbsp Worcestershire sauce

• 1 tsp sugar (to balance acidity)

Instructions:

1. Cook the beef and veggies:
   In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked, breaking it apart as it cooks. Drain off excess fat if needed.
   Add the chopped onion, green bell pepper, and garlic to the beef. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.

2. Add spices:
   Stir in the chili powder, cumin, salt, black pepper, and red pepper flakes (if using). Cook for 1-2 minutes to toast the spices and bring out their flavor.

3. Add beans, tomatoes, and liquids:
   Add the kidney beans, pinto beans, diced tomatoes (with juice), tomato sauce, and water to the pot. Stir well to combine.

4. Simmer:
   Stir in Worcestershire sauce and sugar. Bring the chili to a gentle boil, then reduce heat to low and cover the pot. Let it simmer for at least 30 minutes, stirring occasionally to prevent sticking. For the best flavor, simmer for 1 hour or longer.

5. Adjust seasoning and serve:
   Taste the chili and adjust salt, pepper, or chili powder as needed. Serve hot, optionally topped with shredded cheese, chopped onions, or crackers.

Tips:

• You can substitute ground turkey or chicken for beef if you want a lighter chili.

• For thicker chili, simmer uncovered for the last 15-20 minutes.

• Leftovers taste even better the next day as flavors meld.