Ingredients

4 tbsp oil (divided; coconut oil, lard, or tallow)

2 tsp ground cumin

3 tbsp chili powder (adjust amount to taste)

1/2 tsp oregano

1 chipotle pepper (optional; Wendy’s does not use chipotle peppers)

2 garlic cloves, minced

1 medium onion, diced

1 green pepper, diced

3 stalks celery, chopped

2 lbs ground beef (grass fed, organic beef is best)

4 cups cooked beans (use less if you prefer fewer beans)

3 cans (15 oz each) chopped tomatoes (we used a mix of red and yellow tomatoes and tomatillos)

1 can (15 oz) tomato sauce

1 quart beef broth

1–2 tbsp honey (adjust to taste)

1–2 tsp salt (adjust to taste)

Instructions

Step 1: In a large skillet, heat 2 tablespoons of oil over medium heat. Add the ground cumin, chili powder, oregano, and chipotle pepper (if using), and sauté until fragrant, about 1-2 minutes.

Step 2: Add the minced garlic, diced onions, green pepper, and chopped celery to the skillet. Sauté until the onions are transparent, about 5 minutes. Remove from heat and set aside.

Step 3: In a large soup pot, heat the remaining 2 tablespoons of oil over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks.

Step 4: Add the sautéed vegetables, chopped tomatoes, cooked beans, tomato sauce, and beef broth to the pot. Stir well to combine.

Step 5: Bring the chili to a gentle simmer. Reduce heat to low and let cook uncovered for about 1 hour, stirring occasionally.

Step 6: Stir in honey and salt to taste. Adjust seasoning as needed.

Step 7: Serve hot, optionally topped with sour cream and shredded cheese for extra richness.

Tips & Variations

For a smokier flavor, try adding smoked paprika or a bit of liquid smoke along with the chili powder.

If you prefer a thicker chili, simmer uncovered for longer or mash some of the beans to thicken the texture.

Use different types of beans like black beans or kidney beans to vary the texture and flavor.

Adjust the honey amount to balance acidity and spice level based on your taste preference.

Omitting the chipotle pepper will keep the chili closer to Wendy’s original flavor, which doesn’t include smoky heat.

FAQs

Can I make this chili vegetarian?

Yes, substitute the ground beef with plant-based ground meat or extra beans and vegetables. Use vegetable broth instead of beef broth for a fully vegetarian dish.

What beans work best in this chili?

Traditional choices include pinto beans and kidney beans, but you can use any cooked beans you like. A mix of different beans adds nice texture and flavor complexity.

Dinner

Copycat Wendy’s Chili Recipe

Introduction