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Copycat Wendy's Chili with Ground Beef and Beans

Copycat Wendy's chili simmers ground beef, tomatoes, and three kinds of beans into a thick, hearty bowl. The vegetables soften as the chili cooks low and slow, making this a satisfying one-pot dinner.
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Prep Time 15 minutes
Cook Time 1 hour 23 minutes
Resting time 10 minutes
Total Time 1 hour 48 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 1 green bell pepper diced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 2 cans (14.5 oz) diced tomatoes with their juice
  • 1 can (15 oz) tomato sauce
  • 2 cans (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 2 cups water
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven or heavy pot over medium-high heat, cook the ground beef, breaking it into small pieces, for 8–10 minutes, until browned and it reaches 160°F. Drain excess fat.
  2. Add the onion, bell pepper, and celery; cook for 5–7 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
  3. Stir in the diced tomatoes, tomato sauce, kidney beans, pinto beans, water, chili powder, cumin, oregano, sugar, salt, and black pepper.
  4. Bring the chili to a simmer, then reduce the heat to low and partially cover the pot. Simmer for 60–75 minutes, stirring every 15 minutes, until the vegetables are tender and the chili has thickened.
  5. Remove the pot from the heat and let the chili stand for 10 minutes before serving.

Notes

For the best texture, break the beef into small pieces as it browns. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. For a lighter variation, replace the ground beef with lean ground turkey.