Wendy’s Chili

Wendy’s Chili is a hearty, slow-simmered classic made with ground beef, beans, tomatoes, and a flavorful blend of spices. It’s warm, comforting, and full of robust, savory flavor that tastes just like the beloved fast-food version. When I’m craving something filling and nostalgic, this chili always delivers.

Why You’ll Love This Recipe

I love this recipe because it’s easy, budget-friendly, and makes a big pot of food that gets better with time. It’s thick, beefy, and has just the right kick from the spices. I can enjoy it on its own, pile it over baked potatoes, or serve it with cornbread or crackers. It also freezes well, so I always make extra to stash for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Yellow onion, chopped

• Celery, chopped

• Green bell pepper, chopped

• Garlic, minced

• Tomato sauce

• Diced tomatoes (with juice)

• Kidney beans, drained and rinsed

• Pinto beans, drained and rinsed

• Water or beef broth

• Chili powder

• Ground cumin

• Oregano

• Salt and black pepper

• Sugar (optional, to balance acidity)

• Cayenne pepper or hot sauce (optional for heat)

Directions

1. I heat a large pot or Dutch oven over medium heat and brown the ground beef until fully cooked, breaking it apart as it cooks. I drain off any excess fat.

2. I add chopped onion, celery, green bell pepper, and garlic to the pot. I sauté everything for about 5 minutes until softened.

3. I stir in the tomato sauce, diced tomatoes with their juice, kidney beans, pinto beans, and water or broth.

4. I season the chili with chili powder, cumin, oregano, salt, pepper, and a pinch of sugar if needed. If I like it spicy, I add a bit of cayenne or hot sauce.

5. I bring the chili to a boil, then reduce the heat and let it simmer uncovered for at least 45 minutes, stirring occasionally. The longer it simmers, the better the flavor.

6. I taste and adjust seasonings if needed, then serve it hot with my favorite toppings.

Servings and timing

This recipe makes about 6–8 servings and takes around 1 hour from start to finish, with about 15 minutes of active prep. It’s perfect for weeknight meals, game day, or meal prep.

Variations

Sometimes I add a can of diced green chilies for extra flavor, or a dash of Worcestershire sauce for a deeper savory note. I’ve also swapped the ground beef for ground turkey or a plant-based meat alternative. For a thicker texture, I mash some of the beans before simmering.

storage/reheating

I store leftover chili in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over medium heat or in the microwave in 1-minute intervals, stirring in between. It also freezes beautifully—just cool it completely, portion it into containers, and freeze for up to 3 months.

FAQs

Is this really like Wendy’s chili?

Yes, it’s a close copycat. The texture, flavor, and balance of meat, beans, and tomato match up really well. It’s as close as I’ve come to the real deal at home.

Can I make this in a slow cooker?

Absolutely. I brown the beef and sauté the veggies first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

Can I make it spicier?

Yes, I add cayenne, jalapeños, or hot sauce to give it more heat. I adjust to my taste and spice tolerance.

Do I have to use both types of beans?

No, I’ve used just kidney beans or just pinto beans when that’s all I had. It still turns out great.

Can I freeze this chili?

Definitely. I let it cool completely, then freeze it in individual portions. It reheats really well and tastes even better the next day.

Conclusion

Wendy’s Chili is a comforting classic that’s easy to make, full of flavor, and just as satisfying as the one from the drive-thru. It’s a one-pot meal that’s perfect for cozy nights, casual gatherings, or weekly meal prep. Once I started making it at home, it quickly became a staple in my recipe rotation.