Wendy’s Chili
This recipe recreates the mild, slightly sweet, and tomato-forward profile of the original.
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Prep time: 10 minutes
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Cook time: 1.5 to 2 hours (simmering is key)
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Servings: 8–10
Ingredients
| Category | Item | Quantity |
| Protein | Lean Ground Beef (85/15 or 90/10) | 2 lbs |
| Vegetables | Yellow Onion (diced) | 1 large |
| Vegetables | Celery (finely diced) | 3 stalks |
| Vegetables | Green Bell Pepper (diced) | 1 large |
| Canned Base | Stewed Tomatoes (with juice) | 1 can (14.5 oz) |
| Canned Base | Diced Tomatoes with Green Chilies | 1 can (10 oz) |
| Canned Base | Tomato Sauce | 1 can (15 oz) |
| Beans | Red Kidney Beans (undrained) | 1 can (15 oz) |
| Beans | Pinto Beans (undrained) | 1 can (15 oz) |
| Seasoning | Chili Powder | 3 tbsp |
| Seasoning | Ground Cumin | 1 tbsp |
| Seasoning | Garlic Powder | 1 tsp |
| Pantry Staples | Sugar (to balance acidity) | 2 tsp |
| Pantry Staples | White Vinegar (the “secret” tang) | 1 tsp |
| Pantry Staples | Salt & Black Pepper | to taste |
Instructions
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Brown the Beef: In a large pot or Dutch oven over medium-high heat, brown the ground beef. Break it up into very small crumbles. Drain the excess fat.
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Sauté Aromatics: Add the onion, celery, and green pepper to the pot. Cook for 5–7 minutes until the vegetables are softened.
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Combine: Add the stewed tomatoes (break them up with your spoon), diced tomatoes with green chilies, tomato sauce, and both cans of beans.
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Season: Stir in the chili powder, cumin, garlic powder, sugar, salt, and pepper.
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Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for at least 1.5 hours. If it gets too thick, add a splash of water or tomato juice.
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The Finish: Stir in the white vinegar right before serving to brighten the flavors.
💡 Notes & Tips
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The Texture Hack: If you want the exact Wendy’s texture, pulse your cooked ground beef in a food processor for 2-3 seconds before adding it back to the pot.
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Slow Cooker Version: Brown the beef and veggies first, then throw everything in a Crockpot on Low for 6-8 hours or High for 3-4 hours.
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Better the Next Day: Like most chilis, this tastes significantly better after 24 hours in the fridge when the spices have fully melded.
📊 Nutritional Info & Benefits
Approximate values per 1.5-cup serving (without toppings):
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Calories: 280 kcal
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Protein: 25g
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Fiber: 7g
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Sodium: 850mg (Note: High sodium is the main drawback)
Benefits: * High Protein: Excellent for muscle recovery and satiety.
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Fiber-Rich: The pinto and kidney beans provide a significant dose of heart-healthy fiber.
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Complex Carbs: Provides sustained energy without a massive sugar spike.
❓ Common Q&A
Q: Why does Wendy’s chili taste different than my homemade chili?
A: It’s usually the celery and the stewed tomatoes. Most home recipes skip celery, but it adds a specific earthy base that Wendy’s is known for.
Q: Is it gluten-free?
A: Yes, the core ingredients are naturally gluten-free. Just ensure your chili powder doesn’t use flour as an anti-caking agent.
Q: Can I freeze it?
A: Absolutely. It freezes beautifully for up to 3 months. Thaw in the fridge overnight before reheating on the stove.