The Best Copycat Wendy’s Chili Recipe - This is One Recipe You Do Not Want to Lose.

If you're looking for an outstanding, delicious and comforting chili recipe that's simple to make, look no further than this copycat recipe for Wendy’s famous chili. This hearty dish is perfect for cozy fall weekends or an easy dinner option to keep warm in your crock pot. With simple ingredients and a straightforward process, you can whip up a big pot of this chili in no time. Plus, it freezes well, making it a fantastic option for meal prep and an ideal lunch for the workweek. Serve it with cornbread or crusty Italian bread and a side salad, and you'll have the perfect recipe to embrace the fall season. Trust me, this is one recipe you don’t want to lose!

The Best Copycat Wendy’s Chili Recipe - This is One Recipe You Do Not Want to Lose.Photo byFacebook - Old Fashioned Homemade Recipes

ProTips:

1. Use the freshest ingredients; if possible, get some farm-fresh onions, peppers, and celery.

2. Get a good crust on your meat. It adds texture, depth, and a rich flavor to your chili.

3. Make this your own; you can customize the spice level by adding jalapenos or chipotles. Start with less, you can always add more.

4. Allow to simmer for maximum flavor: Let the chili simmer on low heat for at least an hour. This helps to generate the best flavor!

5. Don't forget the sugar! This will help to balance the acidity of the chili.

6. Experiment with Toppings: Top your chili with shredded cheese, a dollop of sour cream, chopped fresh onions, avacado, or even a handful of corn chips for crunch!

7. If you are looking for a healthier version, substitute your ground beef for ground turkey or chicken.

8. Make a big batch and freeze some for later. It reheats wonderfully!

9. Pair your chili with cornbread, crusty Italian bread, or a side salad.

The Best Copycat Wendy’s Chili Recipe - This is One Recipe You Do Not Want to Lose.Photo byMama Loves Food

Serves: 10; Prep Time: 15 mins; Cooking Time: 1 Hr.; Total Time: 1 hr. 15 mins.

Ingredients:

• 2.5 lbs. Of hamburger
• 2 tbsp. extra virgin olive oil
• 1 large onion, diced
• 1 medium-sized green pepper
• 3 cloves of minced garlic
• 3 stalks of celery
• 3 cans of fire-roasted tomatoes
• 1 can of tomato sauce (15oz.)
• 1 can of "Rotel" diced tomatoes with green chilies (10oz.)
• 2 packages of chili seasoning
• 1/4-1/2 tsp. of red pepper flakes
• 1 cup of beef broth (you could substitute chicken or veggie broth)
• 1 can of light kidney beans (14oz.)
• 1 can of dark kidney beans (14oz.)
• 1 can of pinto beans (14oz.)
• 1 tbsp. white vinegar
• 1 tbsp. of granulated sugar
• Salt and pepper to taste

Directions:

• Using a large, heavy-bottomed pan, put your stovetop on medium-high heat and add your olive oil to your pan. Toss in your ground beef and press into a large patty. Allow your large patty to brown for 10–12 minutes, getting a nice crisp on one side.
• Using a spatula, break apart your burger into bite-size pieces and cook until no longer pink.
• Next, add in your green pepper, celery, and onions and sauté until tender. Add in your minced garlic and cook until fragrant (approximately 1-2 minutes).
• Once your veggies are bite-tender, pour in your 3 cans of fire-roasted tomatoes, 1 can of rotel tomatoes with green chilies, tomato sauce, and veggie broth.
• Stir in your chili seasoning and granulated sugar. Next, add your light and dark kidney beans, pinto beans, cracked red pepper, salt, and freshly ground pepper.
• Bring your chili to a low boil, then reduce the heat to a low simmer and let it cook for at least an hour.
• Just before serving, add your vinegar and stir to combine.

Enjoy Friends! ❤️