Great for meal prep, as a freezer-friendly weeknight dinner, or for no-fuss comfort food, this Wendy’s chili copycat recipe is even better than the original.
Prep Time5 minutesmins
Cooking Time (depends on method)2 hourshrs10 minutesmins
Finely chop the celery, green bell pepper, and onion.
In a pan, add the olive oil and sauté the onions until soft.
Add the ground beef and seasoning spices. Cook it until brown. Depending of the percentage of fat in the meat you're using, you can drain any excess fat (if desired).
Add the meat into either the crockpot or in a large pot on the stove. Add the crushed tomatoes, tomato puree, kidney and pinto beans, celery, and bell pepper.
In the crockpot, cook on low for 4 hours in the crock pot. On the stove, let the chili simmer for about 2 hours, stirring every about 20 minutes.
Serve on its own with sour cream, avocado, shredded cheese, cilantro, lime, and tortilla chips. Or use it in place of traditional ground meat for chili dogs, as a filling for a baked potato, or for dipping. To turn into a meal, serve with rice or use as a base for a colorful burrito bowl.
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Notes
Allow the chili to cool completely before transferring it into airtight containers. This will keep it fresher for longer and prevent bacteria from forming.In The Fridge: It’ll keep for 3-4 days before it starts to turn. In The Freezer: Transfer the chili into a freezer-safe container or bags. It stays fresh for 4-6 months if when stored properly.To reheat your frozen chili, allow it to defrost overnight in the refrigerator. When you’re ready, add it back to a pot on the stove and reheat slowly, stirring every so often. You might need to add some extra liquid to get the right texture. You can also reheat in the microwave in short 30-40 second bursts.