Wendy’s Copycat Chili With Beef and Two Beans

Wendy’s Copycat Chili

This stovetop chili has small beef crumbles, kidney and pinto beans, and softened vegetables in a mild, tomato-forward sauce. It should be hearty but still loose enough for the sauce to pool around the beef and beans.

Draining the browned beef keeps the sauce from becoming greasy. Draining and rinsing the beans lets a measured amount of water set the starting consistency. From there, a gentle uncovered simmer brings the chili together without reducing it into a thick meat sauce.

Ingredients for Wendy’s Copycat Chili

Yield: 8 servings, about 1 cup each. Prep: 15 minutes. Cook: About 1 hour 35 minutes to 1 hour 50 minutes.

• 1 1/2 pounds 85% lean ground beef (680g)
• 1 medium yellow onion, diced, about 1 cup (150g)
• 1 medium green bell pepper, diced, about 1 cup (150g)
• 2 celery stalks, diced, about 3/4 cup (75g)
• 2 garlic cloves, minced
• 2 tablespoons mild chili powder blend
• 1 1/2 teaspoons ground cumin
• 1 can (28 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, with their juice
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 3/4 cup water, plus more as needed
• 3/4 teaspoon kosher salt to start, plus more to taste
• 1/2 teaspoon ground black pepper

Use a mild chili powder seasoning blend, not straight ground hot chile. Blends and canned tomato products vary in salt and heat, so adjust the seasoning after simmering.

How to Make Wendy’s Copycat Chili

1. Prepare the vegetables and beans: Dice the onion, bell pepper, and celery into small pieces, and mince the garlic. Drain and rinse both kinds of beans, leaving them whole.
2. Brown and drain the beef: Heat a 5- to 6-quart heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef and cook for 8 to 10 minutes, breaking it into small, irregular crumbles, until no pink remains. Carefully drain off the rendered fat, leaving a thin film in the pot.
3. Soften the vegetables: Return the pot to medium heat. Add the onion, bell pepper, and celery. Cook with the beef for 6 to 8 minutes, stirring, until the onion begins to look translucent. Stir in the garlic, chili powder, and cumin for the final 30 to 60 seconds, just until fragrant.
4. Add the tomatoes and beans: Stir in the tomato sauce, diced tomatoes with their juice, both kinds of beans, 3/4 cup water, salt, and black pepper. Scrape the bottom of the pot as you stir. Bring just to a simmer over medium heat, about 5 to 8 minutes, then reduce the heat to low or medium-low.
5. Simmer gently: Cook uncovered for 75 to 90 minutes, stirring along the bottom every 15 to 20 minutes to prevent scorching. Only small bubbles should break the surface; lower the heat if the chili boils vigorously. Start checking after 60 minutes. The vegetables should be tender, and the beef and beans should remain distinct in sauce that pools slightly around them. If the chili gets too thick, stir in water a few tablespoons at a time.
6. Season and serve: Taste and add more salt if needed. Let stand off the heat for 5 minutes, then ladle into bowls.

How Saucy Should the Chili Be?

A spoonful should show whole beans and beef crumbles coated in red-orange sauce, with enough sauce to flow around them. If the vegetables are tender but the chili is still thin, simmer it uncovered a little longer. If needed, mash a small spoonful of beans to thicken the sauce without losing the whole-bean texture.

A wide pot or strong burner can reduce the sauce faster. If the chili becomes dense, add water a few tablespoons at a time until it is spoonable again.

Why Drain the Beef and Beans?

Draining the beef removes rendered fat that could make the sauce greasy. Draining and rinsing the beans serves a different purpose: the tomato products and measured 3/4 cup water determine this recipe’s starting consistency. Using liquid from the bean cans instead would change both the liquid balance and seasoning.

Serving and Variations

Serve the chili plain, or set out shredded cheddar, sour cream, finely diced onion, and hot sauce for individual bowls. Crackers or cornbread work alongside.

For more heat, add hot sauce or a pinch of cayenne to individual servings. Ground turkey can replace the beef, though it changes the flavor and may need a little oil to brown without sticking. For a separate turkey version, try ground turkey chili with kidney and black beans.

Storage and Reheating

Refrigerate leftovers promptly in shallow, airtight containers for up to 3 to 4 days. The chili can be made a day ahead and may thicken as it sits.

Reheat individual portions in the microwave, stirring partway through, or warm a larger amount over medium-low heat, stirring occasionally, until hot throughout. Add a little water if needed to loosen the sauce.

For longer storage, cool promptly and freeze in portions in freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator before reheating when practical.

Nutrition

Approximate nutrition per serving, based on 8 servings without optional toppings: 300 calories, 23g protein, 12g fat, and 25g carbohydrates. Per 100g: approximately 100 calories, 8g protein, 4g fat, and 8g carbohydrates. Values are estimates; the amount of beef fat drained, canned products, and final sauce reduction will affect them.