Description
A copycat recipe for Wendy’s chili, aiming to replicate the classic flavor and texture of the fast-food favorite.
Ingredients
- 1 lb ground beef
- 1 lb ground chuck
- 1 large onion, chopped
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 tablespoon vegetable oil
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the ground beef and ground chuck, breaking it up with a spoon. Cook until browned, then drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
- Stir in the diced tomatoes (undrained), kidney beans, pinto beans, and tomato sauce.
- Add the chili powder, cumin, oregano, and cayenne pepper (if using). Stir well to combine.
- Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 1 hour, stirring occasionally. For a deeper flavor, simmer for 2-3 hours.
- Season with salt and black pepper to taste.
- Serve hot, with your favorite toppings.
Notes
- For a thicker chili, you can mash some of the beans against the side of the pot.
- Adjust the cayenne pepper to your desired level of spiciness.
- This chili freezes well.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American