Wendy's Chili Recipe
A rich, tomato-forward chili that captures everything you love about the original Wendy's chili: tender ground beef, two kinds of beans, and a savory warming seasoning blend.
Equipment
- Large Dutch oven or heavy-bottomed stockpot - 6-quart or larger
- Wooden spoon or heat-safe spatula
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Ladle
- Colander or strainer
- Immersion Blender - Optional, for thickening texture
Ingredients
- 2 lbs ground beef - 910g, 80/20 or 85/15 fat content recommended
- 1 white onion - medium, about 1 cup or 150g, diced
- 3 celery stalks - diced
- 1 green bell pepper - medium, diced
- 4 garlic cloves - minced
- 15 oz red kidney beans - 425g can, drained and rinsed
- 15 oz pinto beans - 425g can, drained and rinsed
- 15 oz tomato sauce - 425g can
- 15 oz diced tomatoes - 425g can, with juice
- 10 oz diced tomatoes with green chiles - 283g can, such as Rotel
- 1 cup tomato juice - 240ml
- 1 tbsp Worcestershire sauce - 15ml
- 1/4 cup chili powder - 25g
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper - adjust to taste
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp sugar - balances the acidity of the tomatoes
- 1 tbsp olive oil - 15ml
For Serving
- shredded cheddar cheese - optional, for topping
- sour cream - optional, for topping
- green onions - sliced, optional for topping
- crackers - crushed, optional for serving
- white onion - diced, optional for topping
Instructions
- Dice the onion, celery, and green bell pepper into small, even pieces (about 1/4 inch). Mince the garlic cloves finely and drain the canned beans in a colander, rinsing well.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add ground beef in a flat layer and cook undisturbed for 3-4 minutes to brown. Break up the meat, then add the onion, celery, and bell pepper. Cook until vegetables are softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Drain off excess fat.
- Pour in both cans of tomato sauce, the diced tomatoes with their juice, and the diced tomatoes with green chiles. Stir in the tomato juice and combine thoroughly.
- Stir in the drained kidney beans and pinto beans. Add Worcestershire sauce, chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, black pepper, and sugar. Mix until all spices are evenly incorporated.
- Bring the chili to a full boil over medium-high heat, stirring occasionally. Reduce heat to low, cover with the lid slightly ajar, and simmer for at least 30 minutes, or up to 1-2 hours for deeper flavor. Stir every 15-20 minutes. Taste and adjust seasoning at the 30-minute mark.
- Ladle the hot chili into bowls and top with shredded cheddar cheese, sour cream, sliced green onions, crushed crackers, or diced white onion. Serve immediately with cornbread or tortilla chips.
Notes
- For the best flavor, let the chili simmer for 1-2 hours instead of just 30 minutes. The longer it cooks, the deeper the flavor develops.
- Make this chili a day ahead – like Wendy's, it tastes even better the next day after the flavors meld overnight in the refrigerator.
- Control the heat level by adjusting the cayenne pepper. Start with 1/2 teaspoon for a mild kick, add more for extra spice, or omit entirely for a kid-friendly version.
- If the chili becomes too thick upon reheating, stir in a splash of water, beef broth, or tomato juice to loosen it to your desired consistency.
- To make a slow cooker version, brown the beef and vegetables on the stovetop first, then transfer to a slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- For a lighter version, substitute the ground beef with ground turkey (93/7) and add an extra tablespoon of olive oil to compensate for the lower fat content.
- For a vegetarian version, omit the ground beef and add an extra can of black beans and 1 cup of frozen corn for a hearty, satisfying texture.
- Freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
- Brown the beef properly by letting it sit undisturbed for a few minutes before stirring. This creates a savory crust that adds depth to the chili.
- This chili is perfect for meal prep – it stores well in the refrigerator for 4-5 days and the flavors continue to deepen over time.