Easy Wendy's Copycat Chili (30 Minute Recipe) + Video
This Wendy’s copycat chili tastes just as good as the restaurant version! Make this easy chili recipe for dinner tonight in only 30 minutes.
Ingredients
- 2 pounds 93% lean ground beef
- 2 teaspoon kosher salt divided
- 1 teaspoon fresh ground black pepper
- 32 ounces tomato sauce 4 8-ounce cans
- 30.50 ounces pinto beans 2 15.25-ounce cans, rinsed and drained
- 30.50 ounces kidney beans 2 15.25-ounce cans, rinsed and drained
- 29 ounces fire-roasted diced tomatoes with garlic 2 14.5-ounce cans
- 7 ounce can roasted green chiles diced and peeled
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- 2 tablespoons New Mexico chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon red pepper flakes crushed
- 1 cup water
Instructions
- In a large 12-quart, heavy bottom pot over medium-high heat, add ground beef, 1 teaspoon salt, and pepper. Cook until browned, drain drippings if necessary. Add remaining ingredients. Bring to a boil. Reduce to simmer.
- Simmer for 15 minutes.
- Serve and enjoy!
Video
Notes
Add more or less red pepper flakes to adjust to the desired spiciness. If you don’t like anything spicier than Big Red Gum, add a pinch. If you like 4 alarm chili add more.
Honestly, you could simmer for 3-4 hours. I simmer for 15 minutes, I am quite impatient! The flavor comes together the longer it cooks, but trust me it tastes delicious either way!
Nutrition
Serving: 1 | Calories: 258cal | Carbohydrates: 34g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 747mg | Sugar: 4g | Fiber: 11g | Calcium: 82mg | Iron: 6mg