Now, with this easy recipe, you can bring home the same warm, hearty flavors found in Wendy’s signature chili. Chili A comforting combination of ground beef, beans, vegetables, and seasoning, this one is ideal for a relaxed dinner or for entertaining. If you want a treat, add “cheese or sour cream on top!
Why You’ll Love This Recipe:
Spot-On Taste: This imitation dish complements the diner favorite in bold, hearty flavor.
No Quibbling: No fussing over special ingredients makes this great for anytime cooking.
Meal Prep Friendly: Chili is one of those dish that only improves the longer it sits, so perfect for leftovers and freezing.
Versatile: Serve it on its own or as a topping on baked potatoes, nachos or hot dogs.
Key Ingredients:
Ground Beef: The main substance of this recipe, providing richness and fulfilling protein. Use 80/20 ground beef for the best flavor and texture.
Canned Tomato Juice: This creates a super flavorful, tomato-y base for the chili.
Tomato Purée: Gives chili body and silkiness.
Kidney Beans & Pinto Beans: Bean Varieties Which Lend Texture And Hearty Protein
Vegetables (Onion, Celery, Bell Pepper): Onions, bell peppers and celery give freshness and crunch to all those rich flavors.
Spices (Chili Powder, Cumin, Garlic Powder): This is that spice mix that gives the chili its signature best-in-the-business warm, smoky flavor.
Cayenne Pepper: Totally optional for you Hot Heads out there.
Sugar: It adds just a little sweetness to balance the acidity of the tomatoes, rounding out the flavors nicely.
Recipe card at the bottom of the page with a full ingredient list including amounts and instructions
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Step-by-Step Instructions:
Prepare the Ground Beef
In a large skillet over medium-high heat, brown the ground beef, breaking it up into crumbles as it cooks. Make sure it is cooked through for an even texture.
Drain Off the Fat: After cooking, plan to drain excess fat so the chili is not greasy.
Combine Ingredients
Transfer beef: Transfer the cooked ground beef to a 6-quart pot (for stovetop cooking) or a slow cooker.
Add Ingredients: Mix in/ fold in the following:
Tomato juice
Tomato purée
Black beans, kidney, and pinto beans, drained
Chopped onion
Chopped celery and green bell pepper
Chili powder, ground cumin, garlic powder
Salt, black pepper, dry oregano
Sugar and cayenne pepper.
Good Mingle: Allow the ingredients and spices to blend with each other.
Simmer the Chili
Stovetop Method:
Cover pot, and simmer on low to low medium heat for 1 to 1 1/2 hours.
Stir every 15 minutes to keep the mixture from sticking and to allow flavors to meld evenly.
Slow Cooker Method:
Cover it and cook until tender, on low heat for 3 to 4 hours.
Mix occasionally to combine flavors and avoid sticking.
Serve
Taste and Adjust: After cooking the chili, give it a taste and adjust seasoning if needed.
Garnish: Serve hot, garnished with your choice of garnishes such as:
Shredded cheese
Sour cream
Chopped green onions
Tortilla chips.
Remember, you are going to enjoy your hearty and flavorful chili!
Serving Suggestions:
Our Wendy’s Chili is so versatile! Here’s how to serve it:
Classic Bowl: Serve in bowls topped with shredded cheddar cheese, sour cream and green onions.
Over rice: Spoon the chili over steamed white or brown rice for a more substantial meal.
Loaded Baked Potato: Top a baked potato with the chili, then add your favorite toppings.
Nachos: Spread atop tortilla chips, melted cheese and jalapeños.
Chili Dogs: Make your hot dogs a super snack with a hefty scoop of chili.
Serve your chili with a side of warm cornbread, crusty bread or tortilla chips for dipping.
Storage & Meal Prep Tips:
Fridge: The leftover chili can sit, covered in an airtight container for up to 4 days. Rewarm over the stovetop or in the microwave, stirring from time to time.
Up To Freezer: Chili will keep in freezer-safe containers in individual portions for up to 3 months. Defrost in the refrigerator overnight, then reheat.
Make-Ahead: Chili is even better after it sits overnight, so don’t hesitate to make it a day ahead of when you want to serve it for maximum flavor.
Variations to Try:
You can use whatever you have at home to make chili. Here are a few ideas:
Spicier Version: Add more cayenne pepper or some diced jalapeños.
Turkey Chili: You can use lean ground turkey to make it leaner.
Vegetarian: Skip the meat and double the beans, adding chickpeas or black beans for interest.
Smoky Flavor: For a more intense flavor profile — also great for making the other flavors pop — add a teaspoon of smoked paprika or a dash of liquid smoke.
Chunky Style: Dice fresh tomatoes instead of using all tomato purée, for a chunkier end product.
Conclusion:
Wendy’s chili is a classic recipe that delivers hearty comfort and bold flavors to your table. This copycat version has everything you love about the original, and I think this one, with its simplicity and adaptability, will quickly become a family favorite.
So grab your pot, throw in your ingredients and the robust smell of chili permeating your kitchen. Trust me, one bowl won’t suffice!
Wendy’s Chili: A Hearty, Homestyle Classic
Ingredients
- 2 pounds ground beef fresh
- 1 quart tomato juice
- 29 oz tomato purée
- 15 oz red kidney beans drained
- 15 oz pinto beans drained
- 1 1/2 cups onion chopped (medium-large onion)
- 1/2 cup celery diced
- 1/4 cup green bell pepper diced
- 1/4 cup chili powder use less for milder chili
- 1 tsp ground cumin use more for real flavor
- 1 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp sugar
- 1/8 tsp cayenne pepper
Instructions
- In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles as it cooks. Ensure it is fully cooked for an even texture. Drain off any excess fat to keep the chili from being greasy.
- Transfer the cooked ground beef to a 6-quart pot or slow cooker. Stir in tomato juice, tomato purée, kidney beans, pinto beans, onion, celery, bell pepper, chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper. Mix well to combine.
- For stovetop: Cover the pot and simmer over low to medium-low heat for 1 to 1 1/2 hours, stirring every 15 minutes. For slow cooker: Set the slow cooker to low heat and cook for 3 to 4 hours, stirring occasionally.
- Taste and adjust seasoning if necessary. Serve hot with toppings like shredded cheese, sour cream, chopped green onions, or tortilla chips. Enjoy!