Recipe Background
This copycat Wendy's® chili is quick to prepare and perfect for first-day jitters.
The first time I made this copycat Wendy's® chili was during my first day at a new job. It was winter, and the idea of something warm and familiar was all I needed to calm those first-day jitters. I remember chopping a medium green pepper, almost meditating on its rhythmic crunch, as I prepared for the next day's adventure. Green peppers have always been a staple for me, bringing a crisp freshness to every bite of this comforting classic.
Later that night, I added ground beef to the aromatic medley of sautéed onions and celery. As the beef browned, the kitchen filled with the scent of home. I made sure to drain the fat at just the right moment. This simple method ensured the chili wouldn’t be greasy, preserving the perfect texture. I added the diced tomatoes and a dash of Worcestershire sauce, a secret ingredient that elevated the flavors, bringing them together in a harmonious warmth.
A simmering pot on the stove with kidney beans joining in the last moments drew me back to the pot often. I couldn't resist a sprinkle of cheese and chopped scallions on top. This was not just a meal but a bridge between my past and the promising new beginnings. Sharing this with my new colleagues the next day helped kindle friendships that simmered into long-lasting connections.
Ingredients
- 1 medium green pepper chopped
- 2 medium onions chopped
- 1/2 cup celery chopped
- 1 tablespoon vegetable oil
- 2 pounds ground beef
- 2 (28-ounce) cans diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 (16-ounce) cans kidney beans rinsed and drained
- cheese to taste, shredded, for serving
- scallions to taste, chopped, for serving
Directions
- In a Dutch oven or large soup kettle, sauté the green peppers, the onions, and the celery in the oil over medium heat until tender, about 5 minutes.
- Add the ground beef to the veggies and cook until the meat is no longer pink, about 5-7 minutes. Drain the fat.
- Stir the tomatoes and their juices, the tomato sauce, the water, the Worcestershire sauce, the chili powder, the garlic powder, the oregano, the salt, and the pepper into the meat mixture and bring to a boil.
- Reduce the heat and let the soup simmer for 1 hour 30 minutes.
- Add the kidney beans to the soup and simmer, uncovered, until they have softened, about 10 minutes.
- Serve topped with the cheese and the scallions.
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