A hearty and flavorful copycat of Wendy’s classic chili! Made with ground beef, beans, tomatoes, and just the right blend of spices—perfect for game day, meal prep, or a cozy weeknight dinner.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 2 lbs ground beef
- 1 (28 oz) can diced tomatoes (with juices)
- 1 (15 oz) can tomato sauce
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup water
- 1 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp paprika
- ½ tsp black pepper
- 1 tsp salt (or to taste)
- 1 tsp sugar
- ½ tsp oregano
- Optional: 1 tbsp vinegar or hot sauce (for a little kick)
Directions
- Sauté Veggies:
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic. Sauté until tender, about 5–7 minutes. - Brown the Beef:
Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed. - Add Remaining Ingredients:
Stir in diced tomatoes, tomato sauce, Rotel, beans, water, and all seasonings. Mix well to combine. - Simmer:
Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally until thickened and flavorful. - Finish and Serve:
Taste and adjust seasoning if needed. Stir in vinegar or hot sauce if using.
Serve hot with crackers, shredded cheese, or a dollop of sour cream!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: ~300 per serving
Let me know if you want a slow cooker version or a vegetarian twist!