Name: Wendy’s Chili – Easy Copycat Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 12
Ingredients: 4.5 pounds ground beef, browned and drained; 2 large yellow sweet onions, chopped; 7 large green bell peppers, chopped; 4 celery ribs, chopped; 2 heaping tablespoons minced garlic; 2 cans Ranch Style Beans (15-ounce cans), not drained; 2 cans dark red kidney beans (15-ounce cans), drained; 2 cans Original Rotel Diced Tomatoes and Green Chili (10-ounce cans); 2 cans stewed tomatoes (15-ounce cans); 4 cans plain tomato sauce (15-ounce cans); 2 packages McCormick Mild Chili Seasoning (1.25-ounce packages)

If you’ve ever craved a warm, comforting bowl of Wendy’s famous chili but didn’t want to leave the house, you’re in luck! This easy copycat recipe allows you to recreate the hearty, flavorful chili from Wendy’s right in your kitchen. It’s perfect for family dinners, game day gatherings, or a cozy night in. Packed with ground beef, beans, tomatoes, and a blend of spices, this chili is sure to become a favorite in your household. Let’s dive into how to make this delicious dish step-by-step!

Ingredients for Wendy’s Chili

To make Wendy’s Chili at home, you will need the following ingredients:

4.5 pounds ground beef, browned and drained
2 large yellow sweet onions, chopped
7 large green bell peppers, chopped
4 celery ribs, chopped
2 heaping tablespoons minced garlic
2 cans Ranch Style Beans (15-ounce cans), not drained
2 cans dark red kidney beans (15-ounce cans), drained
2 cans Original Rotel Diced Tomatoes and Green Chili (10-ounce cans)
2 cans stewed tomatoes (15-ounce cans)
4 cans plain tomato sauce (15-ounce cans)
2 packages McCormick Mild Chili Seasoning (1.25-ounce packages)

Essential Kitchen Equipment

Before you begin, gather the following kitchen equipment:

Large stockpot: To accommodate all the ingredients and allow them to simmer.
Cutting board and knife: For chopping vegetables.
Measuring spoons: For measuring minced garlic and seasoning.
Wooden spoon: For stirring the chili.
Ladle: For serving the chili once it’s cooked.

Step-by-Step Preparation

Brown the Ground Beef: Start by browning the ground beef in a large skillet over medium heat. Make sure to break it apart into smaller pieces as it cooks. Once fully browned, drain the excess fat and transfer the beef to a large stockpot.
Prepare the Vegetables: Chop the onions, green bell peppers, and celery ribs into small, even pieces. This ensures they cook evenly and blend well with the other ingredients.
Combine All Ingredients: Add the chopped vegetables, minced garlic, Ranch Style Beans (undrained), kidney beans (drained), Rotel diced tomatoes and green chilies, stewed tomatoes, and tomato sauce into the stockpot with the browned beef. Stir well to mix all the ingredients together.
Add the Seasoning: Sprinkle in the McCormick Mild Chili Seasoning packets, stirring to ensure the spices are evenly distributed throughout the chili.
Simmer the Chili: Set the stockpot over medium-low heat and bring the mixture to a gentle simmer. Once it starts to bubble, reduce the heat to low. Let the chili cook for at least three hours, stirring occasionally to prevent sticking. For the best flavor, allow it to simmer all day long.
Serve and Enjoy: Once the chili has reached your desired thickness and the flavors have melded together, it’s ready to serve. Use a ladle to scoop the chili into bowls, and enjoy with your favorite toppings like shredded cheese, sour cream, or diced onions.

Cooking Tips for Perfect Chili

Browning the Beef: Make sure to brown the beef properly to add depth and richness to the chili. Use medium-high heat and stir frequently to prevent burning.
Enhancing Flavors: For a richer flavor, consider cooking the onions and garlic in the beef drippings before adding them to the chili.
Simmer Time: The longer you let the chili simmer, the more flavorful it will become. If possible, cook it for several hours to allow the flavors to fully develop.

Common Mistakes to Avoid

Not Draining the Ground Beef: Failing to drain the fat can result in a greasy chili. Always drain the ground beef after browning.
Overcooking the Vegetables: Adding vegetables too early or cooking them on high heat can cause them to become mushy. Be sure to simmer the chili on low heat.
Using the Wrong Beans: Stick with Ranch Style and dark red kidney beans to replicate the authentic Wendy’s flavor.

Substitutions and Variations

Meat Alternatives: Swap ground beef with ground turkey or chicken for a leaner version.
Bean Variations: Try adding black beans or pinto beans for a different texture and flavor.
Spice It Up: Add extra heat with chopped jalapeños or a dash of cayenne pepper.

Serving Suggestions

Serve Wendy’s chili with a side of cornbread, crackers, or a crusty baguette.
Top with shredded cheddar cheese, a dollop of sour cream, and freshly chopped green onions.
Pair it with a fresh green salad to balance the rich, hearty flavors of the chili.

How to Store and Reheat Leftovers

Storing: Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
Freezing: For longer storage, freeze the chili in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm leftovers in a pot over medium heat, stirring occasionally until heated through. Alternatively, microwave individual portions for 2-3 minutes, stirring halfway.

Frequently Asked Questions (FAQ)

Q: Can I make Wendy’s Chili in a slow cooker?
A: Yes, you can prepare this chili in a slow cooker. Simply brown the ground beef first, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I make this chili spicier?
A: Absolutely! Add extra chili powder, jalapeños, or even a splash of hot sauce to increase the spice level.

Q: Is Wendy’s Chili gluten-free?
A: Most of the ingredients in this recipe are gluten-free, but be sure to check the labels on the chili seasoning packets and canned goods to confirm.

Healthier Options and Adjustments

Reduce Sodium: Use low-sodium canned beans and tomato products to cut down on salt.
Lean Meat: Opt for lean ground beef, turkey, or chicken to reduce fat content.
Add Veggies: Incorporate additional vegetables like zucchini, carrots, or mushrooms for added nutrition and texture.

Conclusion

Wendy’s Chili is a delicious, comforting dish that’s easy to make at home with this copycat recipe. It’s perfect for feeding a crowd or meal prepping for the week. Give it a try, and enjoy a warm bowl of hearty chili that tastes just like the original!

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