Wendy’s Copycat Chili

How to make Wendy’s Copycat Chili

Ingredients:

2 lbs. Ground beef

1 Bell pepper chopped

1 Onion chopped

⅓ C. Celery chopped

1 Jalapeno deseeded and finely chopped

1 Large can Tomato sauce

1 Small can diced tomatoes

2 Cans Pinto beans not drained

2 Cans Kidney beans not drained

3 Tbsp. Chili powder

3 tsp. Cumin

1 tsp. Oregano

2 tsp. Minced garlic

Salt and pepper to taste

Instructions:

Brown the meat in a large pot over medium-high heat on the stove.

Continue to cook until the meat is completely done.

Add the rest of the ingredients to the pot, and stir to combine well.

Bring the mixture to a low boil, and then reduce the heat to simmer covered for at least 2 hours before serving.

Nutrition Information:

Frequently Asked Questions:

Can I use different types of ground meat in this Wendy’s Copycat Chili recipe?

Yes, you can use different types of ground meat, such as ground turkey or chicken, instead of ground beef. This allows you to customize the chili to your taste and dietary preferences.

Can I adjust the spiciness of the chili to my liking?

Absolutely! The spiciness of the chili can be adjusted by modifying the amount of jalapeno, chili powder, and other spices used.

If you prefer a milder chili, you can use less jalapeno or omit it altogether.

Can I use different types of beans in this recipe?

Yes, you can customize the beans to your liking. Instead of using pinto beans and kidney beans, you can try black beans, navy beans, or any other type of beans you prefer.

Be sure to adjust the quantity of beans to maintain the desired consistency.

Can I make this chili in advance and reheat it later?

Yes, this chili can be made in advance and reheated when you’re ready to serve it. In fact, chili often tastes even better the next day as the flavors have had time to meld.

Just store the cooked chili in an airtight container in the refrigerator and reheat it on the stove or in the microwave when needed.

Can I freeze the leftover chili?

Yes, you can freeze the leftover chili for later use. Allow the chili to cool completely before transferring it to a freezer-safe container or resealable plastic bags.

Label the container with the date and store it in the freezer for up to 3 months.

To reheat, thaw the chili in the refrigerator overnight and then heat it on the stove or in the microwave until it’s warmed through.

Can I make this chili in a slow cooker or Instant Pot instead of a stovetop pot?

Absolutely! This chili recipe can be adapted for a slow cooker or Instant Pot.

After browning the meat, simply transfer all the ingredients to the slow cooker or Instant Pot, and cook on low heat for 6-8 hours or on high heat for 3-4 hours.

For the Instant Pot, use the “Chili” setting or cook on high pressure for about 20 minutes.

Can I add additional vegetables to the chili?

Absolutely! Chili is a versatile dish, and you can add various vegetables like corn, carrots, or zucchini to enhance the flavor and nutrition.

Simply chop the additional vegetables and add them to the pot along with the other ingredients.

Can I make a vegetarian version of this Wendy’s Copycat Chili?

Yes, you can easily make a vegetarian version by omitting the ground beef and using plant-based protein substitutes like textured vegetable protein (TVP), tempeh, or a variety of beans.

Just make sure to adjust the cooking time accordingly, as vegetarian options may require less cooking time than meat-based chili.