If you’re a lover of hearty soup and chili, you’ll want to try this recipe. If you’re someone who enjoys Wendy’s chili but you want to make it on your own, you’ve made it to the right place. I’m a big fan of the chili you can grab on-the-go from Wendy’s. My entire family actually approves. This is why I set out to create copycat recipes that can be just as easily made at home rather than spending out and visiting a fast food restaurant more than once a week.
One of the best things about this recipe is its easy and straightforward instructions. I’ve created this rich & meaty bean chili recipe to help you make a chili that’s not only reminiscent of Wendy’s, but one that is hearty, filling, and healthy. Whether your family loves spicy chili or if you’re someone who is seeking comfort food with beans and ground beef, this recipe is sure to impress.
From planning your weekly menu to incorporating ingredients you already have at home in the fridge and pantry, you won’t want to miss out on this copycat recipe.
Why You’ll Love This Recipe
Versatility – with this recipe you can add and remove ingredients as you like. From swapping beans to adding a kick of spice, the options are nearly endless, depending on your own creativity in the kitchen.
Beef – This is typically a staple you may have in your home. You can also opt for ground turkey or chicken for a lower-fat outcome.
Spices – Add or remove spices as you see fit. Mix spices ahead of time and taste test them before adding them into your chili to create a recipe that’s truly your own.
Protein — This is a great recipe for those who are looking to add more protein into their daily diet.
Ingredients Notes & Substitutions
Onion: If you’re in a household where onions are disliked, you can choose to omit the onion and use onion powder or onion salt. If you’re not a fan of onion on any level, simply add additional garlic or various spices that suit your preference.
Beef: If you’re not fond of ground beef, try ground turkey or ground chicken. Both of these are leaner and still offer an immense amount of protein to the dish. Keep in mind, using ground turkey or ground chicken may change the taste and texture of the dish a bit.
Garlic: If you don’t have fresh garlic available, using garlic powder, garlic salt, garlic paste, or minced garlic from the fridge is also a possibility.
Beans: You can remove the beans from this chili if you’re fond of a full meat chili. You can also swap kidney beans for more pinto beans or vice versa.
Jalapeno: Consider adding a kicker to your recipe with a bit of jalapeno. You can also use cayenne pepper and various chilis your family is fond of to elevate this dish.
Tips for Success
Always take the time to brown your meat before you move forward with adding ingredients to any chili recipe you’re making. While it may be tempting to move the beef around immediately, browning it will elevate this recipe.
Storage & Reheating:
You can place your leftover chili into airtight containers. These can be stored in your refrigerator for 3- 4 days.
If you want to freeze your chili, it’s also possible to do so with individual airtight containers for up to 6 months without issue.
To reheat the chili, place it into a large pot on the stovetop. Reheat the chili over low-medium heat until it’s heated through. You can also use a microwave to reheat your stored chili for 2-3 minutes per serving, depending on your microwave’s power level.
Serving Suggestions:
Serving your chili solo is one option! Add a bunch of oyster crackers or saltines for dipping if you want to keep it simple. Serve your chili in individual containers to make the most out of your recipe.
Notes:
If you want a healthier version of this recipe, you can achieve your desired results by taking into account the type of beef or meat you’re using. While this standard chili recipe calls for ground beef, you can use a leaner ground beef or you can opt for ground turkey and chicken, depending on your preferences and the type of chili you envision.
Rich & Meaty Bean Chili
Ingredients
- 2 lbs. Ground beef
- 1 Bell pepper chopped
- 1 Onion chopped
- ⅓ C. Celery chopped
- 1 Jalapeno deseeded and finely chopped
- 1 Large can Tomato sauce
- 1 Small can diced tomatoes
- 2 Cans Pinto beans not drained
- 2 Cans Kidney beans not drained
- 3 Tbsp. Chili powder
- 3 tsp. Cumin
- 1 tsp. Oregano
- 2 tsp. Minced garlic
- Salt and pepper to taste
Instructions
- Add your preferred meat to a heated skillet. Allow the meat to brown for 6-8 minutes, depending on the type of meat you’re using. Browning the meat before moving forward allows for more flavor. The browned bits will blend into the chili, adding an additional layer of flavor and deliciousness.
- Chop your veggies, such as your onion, bell pepper, and celery. Once your meat has been appropriately browned, add your veggies.
- Add your beans. Do not drain your kidney or pinto beans. Add two cans of both one your veggies have been thoroughly mixed into your ground beef (or other meat) mixture.
- Add 1 small can of diced tomatoes alongside 1 large can of tomato sauce.
- Add 2 tsp of minced garlic, 3 tbsp of chili powder, 3 tsp of cumin, and 1 tsp of oregano together once you’ve added your beans. You can also add salt and pepper to taste at this stage.
- Stir to combine well.
- Bring your mixture to a low bowl. Once it begins boiling, reduce the heat to a simmer. Cover your chili for 2 hours (at a minimum) before serving it.
