This is a great basic beef chili recipe using simple ingredients. We first discovered it as a Wendy’s chili copycat recipe and then altered the seasoning a bit to add more flavor. It’s a very simple recipe to make and a great last minute recipe if you keep the canned ingredients on hand. We prefer to eat it topped with sour cream and shredded cheddar cheese, however adding chopped scallions is also a nice touch.
TIPS: This recipe freezes very well. If you have to use 80% ground beef, you may need to strain off some of the fat after browning the meat at the end of step 1, before you proceed further in the recipe.
Easy Beef Chili (Wendy’s Copycat)
Ingredients
- olive oil
- 1 large onion diced medium
- 1 bell pepper diced medium
- 2 lbs 90% or 93% ground beef
- 1 package McCormick regular chili spice mix
- 2 tsp ground cumin
- 1 1/2 Tbsp ground chili powder
- 1/4 tsp cayenne
- 1 tsp salt
- 1/2 tsp pepper
- 1 – 14.5 oz can stewed tomatoes
- 2 – 14.5 oz cans tomato sauce
- 1 – 14.5 oz can pinto beans undrained
- 2 – 14.5 oz can dark red kidney beans undrained
- 1 – 10 oz can Rotel diced tomatoes
- sour cream for serving (optional)
- shredded cheddar cheese for serving (optional)
- chopped scallions for serving (optional)
Instructions
- In a large pot or dutch oven heat the olive oil over medium high heat. Add the onions and bell pepper and stir until they start to soften, about 3 minutes. Add in the ground beef and cook, stirring occasionally, until ground beef is cooked through.
- Stir in the seasoning packet mix, the cumin, chili powder, cayenne, salt and pepper. Sauté a few minutes to bloom the seasonings. Add in all canned items into the pot and stir to combine.
- Simmer the chili, uncovered, on low for about 30 minutes until all the flavors are blended. Taste for additional salt or pepper. Serve hot topped with sour cream, shredded cheddar cheese, and scallions if using.
- Enjoy!