Copycat Wendy’s Chili

In a large pot or Dutch oven over medium heat, add the ground beef. Cook until browned, about 5-7 minutes. Use a wooden spoon to break the meat into crumbles as it cooks.

Add the diced onion, green bell pepper, and minced garlic to the pot. Sauté until the vegetables are softened, approximately 5 minutes.

Stir in the drained kidney beans, pinto beans, canned diced tomatoes (with their juices), tomato sauce, and beef broth. Mix well.

Add the chili powder, ground cumin, salt, black pepper, and bay leaf. Stir to combine all ingredients thoroughly.

Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for at least 30 minutes, stirring occasionally. For best flavor, simmer for 1-2 hours.

Remove and discard the bay leaf before serving. Taste and adjust seasoning if necessary.