Can I use a slow cooker for this chili?

Absolutely! Brown the beef and saute the veggies first, then add everything to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Can I make this chili milder (or spicier)?

Yes, just adjust the jalapeño and chili powder. Skip the jalapeño for a very mild chili, or toss in more and even add a little cayenne if you like heat.

What should I do if my chili turns out too thick or too thin?

If your chili is too thick, just stir in a bit of water or beef broth until it’s how you like it. Too thin? Let it simmer uncovered to reduce and thicken.

Is this chili gluten-free?

Yes—as long as you use brands of beans, tomato sauce, and spices that are certified gluten-free, this chili is naturally gluten-free.

Wendy’s Copycat Chili Recipe

Description

Enjoy a hearty, comforting bowl of Wendy’s Copycat Chili right from your kitchen! Made with ground beef, beans, and savory spices, this easy stovetop chili delivers all the rich flavors and textures reminiscent of the fast-food classic. Perfect for a cozy weeknight meal or feeding a crowd, this recipe is packed with protein and fiber, making it both delicious and satisfying.

Ingredients

Units Scale

Meat & Vegetables

2 lbs. Ground beef
1 bell pepper, chopped
1 onion, chopped
1/3 cup celery, chopped
1 jalapeno, deseeded and finely chopped

Canned Ingredients

1 large can tomato sauce
1 small can diced tomatoes
2 cans pinto beans (not drained)
2 cans kidney beans (not drained)

Seasonings & Spices

3 tbsp chili powder
3 tsp cumin
1 tsp oregano
2 tsp minced garlic
Salt and pepper to taste

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Instructions

Brown the Meat: In a large pot over medium-high heat, add the ground beef. Cook, breaking it apart with a spoon, until it is completely browned and cooked through. Drain excess fat if needed.
Add Vegetables and Beans: Stir in the chopped onion, bell pepper, celery, and jalapeno. Then add the tomato sauce, diced tomatoes, pinto beans, and kidney beans (including liquid from the cans) into the pot. Mix well to combine all ingredients evenly.
Season and Simmer: Sprinkle in the chili powder, cumin, oregano, minced garlic, and season with salt and pepper to taste. Stir thoroughly, then bring the mixture to a low boil.
Slow Cooking: Reduce heat to low, cover the pot with a lid, and allow the chili to simmer gently for at least 2 hours. Stir occasionally to prevent sticking and let the flavors meld together.
Serve: After simmering, taste and adjust seasonings as needed. Serve hot, garnished with your favorite toppings like shredded cheese, chopped onions, or a dollop of sour cream, if desired.

Notes

For spicier chili, keep the jalapeno seeds or add extra chili powder.
Simmering for longer enhances the flavor depth.
This chili freezes well; store leftovers in airtight containers for up to 3 months.
Feel free to substitute ground turkey or chicken for a lighter version.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 6g
Sodium: 880mg
Fat: 9g
Saturated Fat: 3.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 8g
Protein: 19g
Cholesterol: 43mg