Heat your Dutch oven over medium-high heat and add 1–2 tablespoons avocado oil. Add the ground pork first, spreading it flat across the bottom. Let it develop a deep, caramelized crust without stirring too much-this creates incredible flavor. After 3–4 minutes, add the ground beef. Season with 1–2 teaspoons all-purpose seasoning, 1 teaspoon beef bouillon powder, and optional ½ teaspoon MSG. Break up the meat and cook until no pink remains, about 6–8 minutes total. Using a slotted spoon, remove the browned meat and set aside, leaving the flavorful fat in the pot.

In the same pot with the leftover rendered fat, add the diced yellow onion, sliced green onions, and finely diced jalapeños. Cook for 4–5 minutes, stirring occasionally, until the vegetables are softened, translucent, and fragrant. This builds the aromatic foundation for your copycat frisch’s chili recipe.

Add the ground cumin, smoked paprika, chili powder, cinnamon, and cocoa powder directly to the vegetables. Stir constantly for 30–60 seconds until the spices become fragrant and slightly toasted. This blooming technique releases essential oils and creates that signature mole-like depth reminiscent of authentic big boy chili.

Pour in 1 cup of Mexican beer (or substitute with beef broth if preferred). Use your wooden spoon to scrape up all the browned, caramelized bits stuck to the bottom of the pot-these bits are pure flavor gold. Let the beer come to a vigorous boil and reduce slightly for 2–3 minutes, allowing the alcohol to cook off while concentrating the flavors.

Stir in the blended chipotle peppers in adobo sauce, crushed tomatoes, and the can of condensed tomato soup. The tomato soup might seem unusual, but it’s a secret weapon that gives this wendy’s copycat chili its signature silky, smooth texture. Mix everything thoroughly until well combined.

Fold in both cans of drained and rinsed kidney beans, pour in 1 cup of beef broth, and add a generous pinch of salt, another teaspoon of all-purpose seasoning, and 1 teaspoon of beef bouillon powder. The mixture will appear quite thick at this stage-this is intentional. If it looks too dry or paste-like, add an extra splash of beef broth.

Stir in 2–3 tablespoons of brown sugar and 2 tablespoons of honey. These sweeteners are crucial for cutting through the heat and acidity, creating the balanced, craveable flavor that makes this bob’s big boy chili recipe so addictive.

Return all the browned meat back to the pot and stir everything together thoroughly. Bring the chili to a gentle simmer, then reduce the heat to low. Partially cover with a lid and let it simmer for at least 1 hour, though 2–3 hours is ideal. Stir occasionally to prevent sticking. The extended simmering time allows all the flavors to meld beautifully and the chili to develop its characteristic thick, rich consistency.

About 10 minutes before serving, stir in 1 tablespoon of garlic paste. Adding garlic at the end preserves its bright, pungent flavor. Taste your chili and adjust the seasoning-add more salt if needed, additional chili powder for heat, or a touch more honey if it’s too spicy.

Ladle the hot chili into bowls and top generously with shredded sharp cheddar cheese, a dollop of cool sour cream, sliced fresh jalapeños, crispy fried onions for texture, and chopped chives or green onions for a fresh finish.