Wendy’s Copycat Chili

by

Instructions

  1. Sauté the Aromatics: In a large pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef and cook, breaking it apart, until well-browned. For the best flavor, let the beef develop a nice sear. If there is excess grease, drain it off.

  2. Build the Flavor Base: Add the chopped bell pepper, onion, celery, and jalapeño (if using) to the pot. Sauté for 5-7 minutes, until the vegetables have softened. Stir in the minced garlic and cook for another minute until fragrant.

  3. Combine Everything: Pour in the tomato sauce and diced tomatoes. Add the pinto and kidney beans with their canning liquid—this helps create the chili’s signature thick texture. Stir everything to combine.

  4. Season and Simmer: Add the chili powder, cumin, oregano, salt, and pepper. Stir well to incorporate the spices. Bring the chili to a boil, then immediately reduce the heat to low to maintain a gentle simmer.

  5. Slow Cook to Perfection: Cover the pot, leaving the lid slightly ajar. Let the chili simmer for at least 2 hours, stirring occasionally. This slow cooking time is essential for the flavors to fully develop. If the chili becomes too thick, add a splash of water or beef broth. If it’s too thin, simmer with the lid off for the last 30 minutes.

  6. Serve and Enjoy: Taste and adjust seasoning if needed. Let the chili rest for 5 minutes before serving. Ladle into bowls and top with your favorite garnishes like shredded cheese, sour cream, or diced onions.

Chef’s Tips for the Best Chili

  • Brown for Flavor: Don’t rush browning the beef. Those caramelized bits at the bottom of the pot are packed with flavor.

  • Low and Slow is Key: The long, gentle simmer is what makes this chili taste like it came from the restaurant. It tenderizes the meat and allows the flavors to marry perfectly.

  • Make-Ahead Magic: Chili almost always tastes better the next day. Make it ahead and reheat it for an even more robust and rich flavor.

  • Customize It:

    • For more heat: Add a pinch of cayenne pepper or a dash of your favorite hot sauce.

    • For a smoky twist: Stir in 1 teaspoon of smoked paprika with the other spices.

    • For an herby note: Add a bay leaf during simmering and remove it before serving.

Whether you’re serving it with cornbread, crackers, or on its own, this hearty chili is a bowl of pure comfort.

Leave a Comment