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–+ servings

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-label]

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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