Wendy’s Copycat Chili Recipe

In a large pot over medium heat, brown the ground beef, breaking it apart as it cooks until it is fully cooked.

Once the beef is browned, add the chopped onion and green bell pepper to the pot and sauté until the vegetables are tender, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the diced tomatoes, kidney beans, pinto beans, chili powder, cumin, salt, and black pepper. Stir well to combine.

Pour in the beef broth and bring the mixture to a simmer. Reduce heat to low, cover, and let it cook for about 30 minutes, stirring occasionally.

Taste and adjust seasonings as necessary. If you want a spicier chili, feel free to add more chili powder or some hot sauce.