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Wendy’s Chili Recipe

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 1.5 hours
  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings 1x
  • Category: Main Course
  • Method: Simmering
  • Cuisine: American
  • Diet: Gluten Free

Description

This hearty and flavorful chili mimics the classic served at Wendy’s, featuring ground beef, beans, tomatoes, and a blend of spices.


Ingredients

Scale
  • Ground Beef:
    • 2 pounds (85% lean)
  • Vegetables:
    • 1 medium green bell pepper, chopped
    • 1 medium onion, chopped
    • 2 celery stalks, chopped
    • 1 jalapeรฑo pepper, seeds removed and finely chopped (optional, for heat)
  • Canned Goods:
    • 1 can (29 oz) tomato sauce
    • 1 can (29 oz) diced tomatoes
    • 1 can (10 oz) diced tomatoes with green chilies (e.g., Ro-Tel)
    • 1 can (15 oz) red kidney beans, drained and rinsed
    • 1 can (15 oz) pinto beans, drained and rinsed
  • Seasonings:
    • 1/4 cup chili powder
    • 1 tablespoon ground cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon dried oregano
    • 1 1/2 teaspoons salt
    • 1 teaspoon black pepper
    • 1 tablespoon white vinegar
    • 1 tablespoon granulated sugar (to balance acidity)
  • Liquids:
    • 1 cup water

Instructions

  1. Brown the Beef:
    • In a large pot over medium-high heat, brown the ground beef, breaking it into chunks. Cook until no longer pink. Drain excess fat.
  2. Sautรฉ Vegetables:
    • Add chopped onion, celery, green bell pepper, and jalapeรฑo (if using) to the pot. Sautรฉ for about 5 minutes until vegetables are tender.
  3. Add Tomatoes and Beans:
    • Stir in tomato sauce, diced tomatoes, and diced tomatoes with green chilies. Mix well.
    • Add kidney beans and pinto beans to the pot.
  4. Season the Chili:
    • Sprinkle in chili powder, cumin, garlic powder, oregano, salt, black pepper, and sugar. Stir to combine all ingredients.
  5. Add Liquids and Simmer:
    • Pour in 1 cup of water and stir. Bring the mixture to a boil, then reduce heat to low.
    • Cover and let it simmer for 1 to 1.5 hours, stirring occasionally to prevent sticking.
  6. Finish with Vinegar:
    • Stir in 1 tablespoon of white vinegar during the last 10 minutes of cooking.
  7. Serve:
    • Ladle the chili into bowls and serve hot.
    • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, or tortilla chips.

Notes

  • For a milder chili, omit the jalapeรฑo pepper and use mild diced tomatoes with green chilies.
  • This chili can be made ahead and tastes even better the next day as flavors meld.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.