Wendy’s Chili Copycat Recipe

This is my go to recipe for Chili.  Particularly a hit on Halloween, served with the Absolute Mexican Cornbread, this chili is made for a party.  Feel free to keep it mild or spice it up.


  • 2 lbs ground beef

  • 1 quart tomato juice

  • 1 (29 oz) can tomato puree

  • 1 (15 oz) can red kindney beans, drained

  • 1 (15 oz) oz can pinto beans, drained

  • 1 med-large onion, chopped (about 1 1/2 cup)

  • 1/2 cup diced celery

  • 1/4 chili powder (use less for milder chili)

  • 1 tsp ground cumin (use more for real flavor)

  • 1 1/2 tsp garlic powder

  • 1 tsp salt

  • 1/2 tsp ground black pepper

  • 1/2 tsp dried oregano

  • 1/2 tsp sugar

  • 1/8 tsp cayenne pepper


  • In a large skillet, brown the ground beef.  Drain the fat and put the beef and the remaining ingredients in a 6-quart pot.

  • Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.  You can also cook this in a slow cooker on low for 3 to 4 hours.

 Serve with avocado, cheese and sour cream.

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