This is the true copycat recipe to make Wendy’s Famous Chili. This Chili is super flavorful, hearty and savory. As we all know, Chili is one of the most requested foods during the Fall and Winter months.
There is something about the hot bowl of beans and beef and the savory flavor of the chili itself. This, to me, is strange because Chili should be eaten all year long. It is filled with fiber, vegetables and lean beef. It is comforting and satisfying at any time.
A great aspect of Chili is that it can be spiced with the type of heat that you want. You can add jalapeno peppers, Hot Sauce Cayenne Pepper or additional Chili powder.
This recipe is so simple it is going to surprise you. There are just a few steps needed to get a delicious pot of Chili.
Can I use a different type of meat?
You could use pork, sausage, Chicken, Turkey, Bison or any other type of meat you prefer.
What makes this recipe so good?
This is a copycat of the Famous Chili you love. It is the perfect combination of sweet and spicy. The blend of spices is a combination that you likely already have, so there is nothing special that is needed.
Can I make this in advance?
In my opinion, Chili is always better the next day or the next couple of days. You can definitely make this in advance and reheat it when you are ready. The time sitting in the refrigerator gives the flavors all a chance to meld together.
How do I store the Chili?
The Chili should be cooled completely to room temperature. It can then be placed into an airtight container and placed into the refrigerator. It is fine to leave it in the refrigerator for up to 5 to 7 days.
Can I freeze the Chili?
The Chili can be frozen for up to 4 months as long as it is in an airtight container.
What should I serve with the Chili?
Toasted Garlic Bread, crackers or even toasted slices of a crusty loaf of bread, all of which would be the perfect addition to Chili.
What should I use for a topping?
You can add Sour Cream, Shredded Cheese or any topping that you would like.
Ingredients:
1 Green Bell Pepper, diced
1 Onion, diced
½ cup Celery, chopped
1 jalapeno pepper, seeded and diced
2 pounds Ground Beef, lean
1 large can Tomato Sauce
1 small can Diced Tomatoes
2 cans Kidney Beans, undrained
2 cans pinto beans, undrained
2 tsp Minced Garlic
3 tbsp Chili Powder
1 tsp Oregano
3 tsp Cumin
½ tsp Black Pepper
1 tsp Salt
How to make Wendy’s Copycat Chili:
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