Wendy’s Chili – Classic Comfort in Every Bowl
Wendy’s Chili has been a fan-favorite for years, known for its hearty texture, rich tomato base, and perfect blend of spices.
This recipe brings that same comforting flavor straight to your kitchen.
Made with fresh ground beef, a mix of tender beans, and a medley of aromatic vegetables and spices, it’s a satisfying dish that’s perfect for cozy nights, game days, or anytime you’re craving something warm and filling.
Ingredients
2 pounds, fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée.
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups).
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili).
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt.
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano.
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper.
Directions
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot.
Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
You can also cook this in a slow cooker on low for 3 to 4 hours.
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Sure! Here’s a breakdown for each section:
Variations:
Spicy Version: Add extra cayenne pepper, diced jalapeños, or a splash of hot sauce for more heat.
Vegetarian Chili: Omit the ground beef and add extra beans like black beans or lentils, along with diced mushrooms or zucchini for a meaty texture.
Turkey Chili: Swap ground beef for ground turkey for a leaner option.
Smoky Flavor: Stir in a teaspoon of smoked paprika or a dash of liquid smoke.
Toppings Bar: Serve with shredded cheese, sour cream, chopped green onions, diced onions, or tortilla chips on the side for a customizable chili experience.
Storage:
Refrigerator: Let the chili cool completely and store it in an airtight container in the fridge for up to 4 days.
Freezer: This chili freezes beautifully! Place in freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat, stirring occasionally, or microwave in portions until heated through.
Frequently Asked Questions About Wendy’s Chili:
Q: Does this really taste like Wendy’s Chili?
A: Yes! This copycat recipe comes very close to the classic Wendy’s flavor, with the same blend of tomatoes, beans, and spices.
Q: Can I make this in a slow cooker?
A: Absolutely! Brown the beef first, then add everything to the slow cooker and cook on low for 3 to 4 hours.
Q: Can I make it ahead of time?
A: Yes, this chili tastes even better the next day as the flavors continue to develop.
Q: Can I use fresh tomatoes instead of canned?
A: You can, but canned tomato purée and juice help give it that authentic Wendy’s texture and flavor. If using fresh tomatoes, you might want to blend and cook them down a bit first.
Q: Is this chili gluten-free?
A: Yes, as written, this recipe is naturally gluten-free. Just double-check the labels on your canned goods and spices.
Would you like me to also add serving suggestions or nutrition info?