Wendy’s Chili is a hearty, comforting classic packed with tender ground beef, beans, tomatoes, and a perfectly balanced blend of spices. This homemade version captures the rich flavor and thick texture of the original, making it ideal for cozy dinners, meal prep, or game day gatherings. It’s deeply satisfying, easy to prepare, and even better the next day.

Why You’ll Love This Recipe

This chili is rich, savory, and loaded with wholesome ingredients that create layers of flavor in every bite. It’s made with simple pantry staples yet tastes like it has simmered all day. The combination of ground beef, two types of beans, tomatoes, and spices delivers the perfect balance of heat and heartiness.

You’ll also love how versatile it is. Serve it on its own, over rice, topped with shredded cheese, or alongside warm cornbread. It stores beautifully and reheats well, making it ideal for leftovers and weekly meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds ground beef
1 medium onion, finely diced (about 1 cup)
1 medium green bell pepper, finely diced (about 1 cup)
3 celery stalks, finely diced (about 1 cup)
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 can (15 ounces) dark red kidney beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 1/2 cups beef broth
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt (adjust to taste)
1 tablespoon white vinegar
1 teaspoon sugar

Directions

1. In a large heavy-bottomed pot or Dutch oven over medium heat, cook the ground beef until fully browned, breaking it apart with a spoon as it cooks. This should take about 8–10 minutes. Drain excess fat if necessary.
2. Add the diced onion, green bell pepper, and celery to the pot. Cook for 5–7 minutes until the vegetables soften. Stir in the minced garlic and cook for 1 additional minute.
3. Pour in the crushed tomatoes, diced tomatoes with their juices, tomato sauce, and beef broth. Stir well to combine.
4. Add the kidney beans and pinto beans, mixing thoroughly.
5. Stir in the chili powder, cumin, paprika, oregano, black pepper, salt, sugar, and white vinegar.
6. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for at least 1 hour, stirring occasionally to prevent sticking. For deeper flavor, simmer for up to 2 hours.
7. Taste and adjust seasoning if needed before serving.

Servings and timing

Servings: 8 generous servings

Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 30 minutes

Variations

For a spicier chili, add 1/2 teaspoon cayenne pepper or a diced jalapeño with the vegetables.

To make it thicker, simmer uncovered for the last 20 minutes.

For a leaner version, use ground turkey instead of beef.

Add 1 cup of corn kernels for a slightly sweet contrast.

For a smoky flavor, include 1/2 teaspoon smoked paprika or a dash of chipotle powder.

Storage/Reheating

Store cooled chili in an airtight container in the refrigerator for up to 4 days.

To freeze, place completely cooled chili in freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat on the stovetop over medium-low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each interval.

FAQs

Can I make this chili in a slow cooker?

Yes. Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

Can I use different types of beans?

Absolutely. Black beans or cannellini beans can be substituted for either the kidney or pinto beans.

How do I thicken chili if it’s too thin?

Let it simmer uncovered to reduce, or mash a small portion of the beans and stir them back into the pot.

Can I make this chili ahead of time?

Yes. In fact, the flavor improves after sitting overnight in the refrigerator.

Is this chili very spicy?

No, it has mild to moderate heat. You can easily adjust the spice level to your preference.

What toppings go well with chili?

Shredded cheddar cheese, sour cream, chopped green onions, diced avocado, and crushed tortilla chips are popular choices.

Can I double the recipe?

Yes. Simply double all ingredients and use a larger pot to accommodate the increased volume.

How do I prevent chili from sticking to the pot?

Stir occasionally during simmering and keep the heat on low once it reaches a gentle simmer.

Can I make this chili vegetarian?

Yes. Replace the ground beef with an extra can of beans and add 1 cup diced carrots or mushrooms for texture. Use vegetable broth instead of beef broth.

What can I serve with this chili?

It pairs well with cornbread, baked potatoes, rice, or a simple green salad.

Conclusion

This homemade Wendy’s Chili delivers the rich, hearty flavor you love with simple ingredients and easy preparation. Perfect for weeknight dinners, gatherings, or meal prep, it’s a comforting classic that satisfies every time. Once you try this version, it’s sure to become a staple in your kitchen.

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