Chili Copycat

Wendy’s Chili Copycat Recipe

Ingredients:

1 pound ground beef

1 medium onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 (14.5-ounce) can diced tomatoes

1 (10-ounce) can Rotel tomatoes with green chilies

1 (15-ounce) can tomato sauce

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can pinto beans, drained and rinsed

1 cup water

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon sugar

¼ teaspoon cayenne pepper (optional, for extra heat)

Instructions:

1. Brown the Beef: In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain any excess grease.

2. Sauté Veggies: Add the chopped onion, green bell pepper, and minced garlic to the pot. Cook for about 5 minutes, stirring occasionally, until softened.

3. Add Tomatoes and Beans: Stir in the diced tomatoes, Rotel, tomato sauce, kidney beans, pinto beans, and water. Mix well.

4. Season the Chili: Add the chili powder, cumin, salt, black pepper, sugar, and cayenne pepper (if using). Stir to combine.

5. Simmer: Reduce heat to low, cover, and let simmer for at least 30 minutes, stirring occasionally. For the best flavor, let it simmer for 1–2 hours.

6. Serve and Enjoy: Ladle into bowls and serve with crackers, shredded cheese, or sour cream if desired.