Here’s a spot-on Wendy’s Chili recipe — hearty, comforting, and full of flavor. It’s a classic beef and bean chili with a mild kick, just like the original. Perfect for meal prep or a cozy night in.
🍲 Wendy’s Chili
🕒 Prep Time: 15 minutes
⏳ Cook Time: 1.5–2 hours (or 30 min in pressure cooker)
🍽️ Serves: 6–8
✅ Ingredients:
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2 lbs ground beef
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1 (29 oz) can tomato sauce
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1 (29 oz) can diced tomatoes (with juice)
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1 (15 oz) can kidney beans, drained and rinsed
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1 (15 oz) can pinto beans, drained and rinsed
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1 green bell pepper, diced
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1 celery stalk, diced
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1 large onion, diced
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1–2 cups water or beef broth (for desired thickness)
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3 tbsp chili powder
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1 tsp ground cumin
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1 tsp garlic powder
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½ tsp black pepper
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1 tsp salt
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½ tsp oregano
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½ tsp sugar
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½ tsp cayenne pepper (optional, for heat)
🥣 Instructions:
1. Brown the Beef:
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In a large pot or Dutch oven, brown the ground beef over medium heat.
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Drain off excess fat.
2. Add Veggies:
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Add the onion, celery, and green bell pepper to the pot.
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Cook for 5–7 minutes, until softened.
3. Add Remaining Ingredients:
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Stir in the tomato sauce, diced tomatoes, beans, chili powder, cumin, garlic powder, oregano, salt, pepper, sugar, and water/broth.
4. Simmer:
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Bring to a boil, then reduce heat to low.
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Cover and simmer for 1.5–2 hours, stirring occasionally.
The longer it simmers, the better the flavor!
🍽️ Serving Suggestions:
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Serve with crackers (just like Wendy’s), or cornbread.
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Top with shredded cheese, sour cream, or green onions.
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For heat lovers: a splash of hot sauce goes a long way.
📝 Notes:
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Thicker chili? Simmer uncovered during the last 30 minutes.
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Spicy version? Add chopped jalapeños or more cayenne.
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Slow cooker version? Brown meat first, then cook everything on low for 6–8 hours.
Want a printable meal prep version or freezer-friendly tips? I can help with that too!