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Wendy's Chili | Can't Stay Out of the Kitchen

Wendy's Chili

Teresa Ambra
Wonderful copycat recipe for Wendy's Chili. Great for tailgating parties or cool winter nights when you're in the mood for comfort food.
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Main Dish, Soups, Stews & Chowders
Cuisine Tex-Mex
Servings 10
Calories 316 kcal

Equipment

  • 1 Dutch oven with lid
  • 1 hamburger chopper
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 soup ladle

Ingredients
  

  • 2 lbs. 93% lean ground beef
  • 1 quart low sodium tomato juice or 29-oz. can
  • 29 oz. can tomato puree
  • 15 oz. can red kidney beans drained
  • 15 oz. can pinto beans drained
  • 1 medium onion chopped
  • 1/2 cup celery diced
  • 1/4 cup green bell pepper diced
  • 1/4 cup chili powder use less for milder chili
  • 1 tsp. ground cumin use more for real flavor
  • 1 1/2 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried oregano
  • 1/2 tsp. granulated sugar
  • 1/8 tsp. cayenne pepper

Instructions
 

  • In a large Dutch oven, brown the beef.
  • Chop the beef down with a hamburger chopper into small pieces while frying.
  • Drain fat.
  • Add onions, celery and bell pepper and sauté a couple of minutes.
  • Add remaining ingredients.
  • Cover and allow chili to simmer for 1 to 1 ½ hours, stirring every 10-15 minutes.

Notes

Recipe source: adapted from CD Kitchen.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 316kcalCarbohydrates: 38gProtein: 30gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 56mgSodium: 388mgPotassium: 1425mgFiber: 12gSugar: 9gVitamin A: 2673IUVitamin C: 31mgCalcium: 99mgIron: 8mg
Keyword beans, beef, cheese, chili, gluten free, ground beef, kidney beans, main dish, soup, Tex Mex
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