Go Back

Wendy's Chili

This recipe guides you through creating a homemade version of Wendy's classic chili. It features seasoned ground beef simmered with a rich tomato base, a hearty blend of kidney and pinto beans, and aromatic vegetables like onions, celery, and green chilies, all spiced with cumin, chili powder, and black pepper for a comforting and satisfying meal.
Print Recipe Pin Recipe
Servings: 12 people
Course: lunch/dinner
Cuisine: American
Calories: 4387.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • * 2 pound Ground beef
  • 1 29- ounce can Tomato sauce
  • 1 29 ounce can Kidney beans ; with liquid
  • 1 29 ounce can Pinto beans ; with liquid
  • 1 cup Onions ; diced
  • 1/2 cup Green chili ; diced
  • 1/4 cup Celery ; diced
  • 3 medium Tomato
  • 2 teaspoon Cumin
  • 3 tablespoon Chili powder
  • 1 1/2 teaspoon Black pepper
  • 2 teaspoon Salt
  • 2 cup Water

Equipment

  • 1 Large Pot or Dutch Oven For browning beef and simmering the chili
  • 1 Chef's Knife For dicing vegetables
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula For stirring and breaking up meat
  • 1 Measuring Cups and Spoons For accurate ingredient measurement

Method
 

  1. Brown the ground beef in a large pot or Dutch oven over medium-high heat, breaking it into small crumbles as it cooks. Drain any excess fat.
  2. Add the diced onions, green chili, and celery to the pot with the browned beef. Sauté until the vegetables are softened, approximately 5-7 minutes.
  3. Stir in the diced fresh tomatoes, cumin, chili powder, black pepper, and salt. Cook for 2-3 minutes, allowing the spices to bloom and become fragrant.
  4. Pour in the canned tomato sauce, kidney beans (with their liquid), pinto beans (with their liquid), and water.
  5. Bring the entire mixture to a gentle boil, then reduce the heat to low.
  6. Cover the pot and simmer for at least 1.5 to 2 hours, or longer for deeper flavor, stirring occasionally to prevent sticking and ensure even cooking.
  7. Taste the chili and adjust the seasoning as needed, adding more salt, chili powder, or a pinch of cayenne if a spicier kick is desired.
  8. Serve the hot chili, optionally garnished with desired toppings such as shredded cheese, sour cream, or fresh cilantro.

Notes

For best flavor, ensure the ground beef is thoroughly browned and caramelized before adding vegetables; this creates a rich depth. Dice all vegetables uniformly for even cooking and a consistent texture. Toasting your dry spices for a minute or two with the cooked aromatics before adding liquids will significantly intensify their flavor profile. Allow the chili to simmer for at least 2 hours, or even longer, for the flavors to fully meld and the chili to thicken to the desired consistency. Don't be afraid to adjust seasonings to your preference before serving; a touch of acidity like a squeeze of lime can brighten the dish. Consider adding a bay leaf during simmering for extra aromatic complexity.