Wendy’s Chili copycat made with kidney beans, onions, chilis, bell peppers and tomatoes with a spicy chili powder and cumin spices. The perfect copycat!
Wendy’s Chili is a no brainer now that the weather is cooling down in a hurry. This copycat recipe is actually so spot on that when I tested it on an unsuspecting family member who loves it she replied, “If you got Wendy’s where is my FROSTY!!”
Sadly, I had not made a Wendy’s Frosty for her, but the chili is in fact a very spot-on copycat. Plus I love serving it with my Jalapeno Popper Cornbread Muffins.
Wendy’s Chili seems like it would be a tough recipe to make, but honestly the most difficult part is waiting for it to cook low and slow. In fact here are some tips and tricks for making this the PERFECT chili recipe.
Tools used in the making of this Wendy’s Chili Copycat:Cast Iron Dutch Oven: Great heavy bottomed pan is amazing for low, even cooking and high quality for not a lot of money! Plus the lid is a second pan!Pot Strainer: MY LIFESAVER. I strain everything in a pot through this and it is SO MUCH easier than a colander. Perfect for cooking 1 pot meals.Pinto Beans: I also use this variety with jalapenos when I don’t want to go to the store for fresh jalapenos.Kidney Beans: My favorite for salad toppings too, this variety is my favorite.
Wendy’s Chili (Copycat)
Wendy’s Chili copycat made with kidney beans, onions, chilis, bell peppers and tomatoes with a spicy chili powder and cumin spices. Taste like a perfect copycat!
Prep: 10min
Total: 130min
Yield: 12
Serving Size: 1 serving
Nutrition Facts: calories 358 kcal, Carbohydrate 30 g, Protein 22 g, Fat 17 g, Saturated Fat 6 g, Cholesterol 56 mg, Sodium 1259 mg, Fiber 9 g, Sugar 8 g, servingSize 1 serving
Ingredients:
- 2 lbs ground beef (85/15)
- 29 ounces canned tomato sauce
- 29 ounces canned kidney beans (not drained)
- 29 ounces canned pinto beans (not drained)
- 28 ounces canned tomatoes (chopped (not drained))
- 1 yellow onion (diced)
- 1 diced jalapeno (de-seeded and de-veined)
- 2 stalks celery (chopped)
- 1 green bell pepper (chopped)
- 1 tablespoon cumin powder
- 1/4 cup chili powder
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 cup water
- 1 tablespoon butter
Instruction:
- In a heavy bottomed stockpot brown the ground beef.
- Drain the fat.
- Add in the rest of the ingredients (except the butter) and bring to a boil.
- Lower to a simmer and cook uncovered (please keep at a simmer level) for 2 hours stirring occasionally.
- Add in the butter and stir until fully melted and incorporated.
- Serve.
How to make the best Wendy’s Chilli Copycat Recipe! Unbelievable Side by side tasting! Chili
FAQ
How does Wendy’s make their chili?
What are the ingredients in Wendy’s chili?
Is Wendy’s chili made from old hamburgers?
