Description
This Wendy’s Chili recipe is a hearty and flavorful copycat of the famous fast-food classic. Made with ground beef, kidney and pinto beans, tomatoes, and a blend of spices, it’s simmered slowly on the stovetop to develop rich, comforting flavors. Perfect for a satisfying meal any day of the week and ideal for meal prep as it tastes even better the next day.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, chopped
- 2 cloves garlic, minced
Meat & Beans
- 2 pounds ground beef
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
Liquids & Canned Goods
- 2 tablespoons olive oil
- 1 (29-ounce) can tomato sauce
- 1 (29-ounce) can diced tomatoes with juice
- 1 (4-ounce) can diced green chiles
- 1 cup water
- 1 tablespoon white vinegar
Spices & Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Prepare the vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, green bell pepper, chopped celery, and minced garlic. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Cook the beef: Add the ground beef to the pot with the vegetables. Cook until browned, breaking up the meat with a spoon as it cooks evenly. Once cooked through, drain any excess fat from the pot.
- Add tomatoes and beans: Stir in the tomato sauce, diced tomatoes with their juice, kidney beans, pinto beans, and diced green chiles. Mix all ingredients together to combine uniformly.
- Season the chili: Add white vinegar, chili powder, ground cumin, black pepper, salt, sugar, and optional cayenne pepper to the pot. Pour in 1 cup of water and stir everything well to incorporate the seasonings.
- Simmer: Bring the chili to a gentle boil over medium-high heat, then reduce the heat to low. Allow it to simmer uncovered for 1 to 1½ hours, stirring occasionally. This slow simmer will thicken the chili and deepen the flavors.
- Final adjustments and serve: Taste and adjust seasonings if needed before serving. Serve hot, optionally topped with shredded cheese, sour cream, or diced onions for an authentic touch.
Notes
- Chili tastes even better the next day and freezes well for up to 3 months.
- For a classic finish, top with shredded cheese, sour cream, or diced onions.
- To increase spiciness, add hot sauce or extra cayenne pepper to taste.
- This chili is hearty and perfect for meal prepping or feeding a crowd.
