Ultimate Wendy's Copycat Chili

Ingredients

• 2 lbs fresh ground beef (80/20 or 85/15 for best flavor)
• 1 quart (29 oz) tomato juice
• 1 can (15 oz) tomato purée
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, drained & rinsed
• 1 can (15 oz) pinto beans, drained & rinsed
• 1 medium-large onion, chopped (~1½ cups)
• ½ cup diced celery
• ¼ cup diced green bell pepper
• 3 cloves fresh garlic, minced
• ¼ cup chili powder (use a mix of regular + ancho chili powder for smoky sweetness)
• 2 tsp ground cumin
• 1½ tsp garlic powder
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp dried oregano
• ½ tsp sugar
• ⅛–¼ tsp cayenne pepper (bump to ¼ for more kick)
• 1 tbsp butter (optional, for finishing — rounds out the flavor beautifully)

Instructions

1. 1

   Brown the beef right: In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it into small crumbles. About halfway through, add the onion, celery, bell pepper, and fresh garlic. Cook until the veggies soften and the beef is fully browned, about 8–10 minutes. Drain the fat.

2. 2

   Build the base: Add the tomato juice, tomato purée, diced tomatoes, kidney beans, and pinto beans. Stir in all the spices — chili powder, cumin, garlic powder, salt, pepper, oregano, sugar, and cayenne.

3. 3

   Low and slow: Bring everything to a boil, then reduce heat to low. Simmer uncovered for 2–3 hours, stirring every 15–20 minutes. This is the key — that long simmer concentrates the flavors and thickens the chili. The longer the better.

4. 4

   Taste and adjust: Check seasoning toward the end. A pinch more salt, a touch of sugar to balance acidity, or extra cayenne if you want heat. Optionally, stir in a tablespoon of butter at the end to round out the flavor.

5. 5

   Serve with shredded sharp cheddar, sour cream, diced onion, and crackers. Over a baked potato is next level. This would also be great if you smoke the beef on the grill first — that smoke flavor takes it to another level entirely.