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Wendy’s Chili

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This homemade Wendy’s Chili is hearty, savory, and packed with ground beef, beans, tomatoes, and a balanced blend of spices. Thick, comforting, and full of flavor, it is perfect for cozy dinners or meal prep.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

  • 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
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar

Instructions

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

Notes

  • Store in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooled chili for up to 3 months and thaw overnight before reheating.
  • For thicker chili, simmer uncovered for the last 20 minutes.
  • Add cayenne pepper or diced jalapeño for extra heat.
  • Flavor improves after resting overnight in the refrigerator.

Nutrition

Find it online: https://savorymomskitchen.com/wendys-chili/