Description

This hearty and flavorful Wendy’s Chili recipe is a perfect copycat version of the classic beef and bean chili. Made with ground beef, a medley of fresh vegetables, tomatoes, kidney and pinto beans, and a blend of spices, it’s a comforting dish that simmers to perfection on the stovetop in under an hour and a half. Ideal for a main course, this gluten-free chili is easy to prepare and packed with protein and fiber, making it a nutritious and satisfying meal for family and friends.

Ingredients

Scale

Meat and Vegetables

2 pounds ground beef
1 small onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped

Canned Goods

1 (14.5-ounce) can diced tomatoes
1 (10-ounce) can diced tomatoes with green chilies
1 (15-ounce) can tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed

Liquids and Seasonings

1 cup water
1 tablespoon white vinegar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)

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Instructions

Brown the Beef: In a large pot or Dutch oven over medium heat, brown the ground beef until no longer pink, breaking it up as it cooks. Drain excess grease if needed to avoid a greasy chili.
Sauté Vegetables: Add the chopped onion, green bell pepper, and celery to the pot. Cook for 5 to 7 minutes until the vegetables have softened and released their flavors into the beef.
Add Tomatoes, Beans, and Liquids: Stir in the diced tomatoes, diced tomatoes with green chilies, tomato sauce, kidney beans, pinto beans, and water, ensuring everything is well combined.
Season the Chili: Add the white vinegar, chili powder, ground cumin, garlic powder, black pepper, salt, and if desired, cayenne pepper for heat. Stir thoroughly to distribute the spices evenly throughout the chili.
Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 45 to 60 minutes. Stir occasionally to prevent sticking and encourage thickening, allowing the flavors to meld beautifully.
Adjust and Serve: Taste the chili and adjust seasoning as necessary before serving. This chili is delicious on its own or with toppings like shredded cheese, sour cream, or chopped onions.

Notes

For a slow cooker version, brown the beef and sauté the vegetables first, then combine all ingredients in the slow cooker and cook on low for 6 to 8 hours.
Serve with toppings such as shredded cheese, sour cream, or chopped onions for extra flavor and texture.
This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.