Wendy’s Chili Copycat Recipe

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the chopped onion and green bell pepper to the pot. Sauté until the vegetables are tender, about 5 minutes.

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

Add the ground beef to the pot. Cook until browned, breaking it up with a spoon, about 8-10 minutes.

Once the beef is browned, drain excess fat if necessary. Then, stir in the chili powder, ground cumin, salt, and black pepper.

Add the diced tomatoes (with their juices), kidney beans, pinto beans, and water. Stir well to combine.

Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for about 30-45 minutes, stirring occasionally.

Taste and adjust the seasoning if needed. Serve hot with your favorite toppings.