Wendy’s Chili Recipe is a delicious and hearty meal that many people love. It’s packed with flavors and is perfect for a cozy dinner or a gathering with friends. This dish is a great way to enjoy a comforting meal, and it’s easy to make at home!
why make this recipe
Making Wendy’s Chili at home gives you control over the ingredients and flavors. You can adjust the spices to your liking and even make it healthier by using lean beef and low-sodium broth. Plus, it’s a budget-friendly recipe that makes a lot, so it’s perfect for feeding a crowd or for meal prep. Enjoying a big bowl of chili on a chilly night is just the icing on the cake!
how to make Wendy’s Chili
Ingredients
- 2 tablespoons olive oil (or avocado oil)
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced) (swap with 1 teaspoon garlic powder)
- 1.5 pounds lean ground beef (90/10 or 85/15)
- 1 (15-ounce) can kidney beans (drained and rinsed)
- 1 (15-ounce) can pinto beans (drained and rinsed)
- 1 (14.5-ounce) can diced tomatoes (undrained (fire-roasted adds smokiness))
- 1 (8-ounce) can tomato sauce
- 1 tablespoon chili powder (I recommend McCormick or Frontier Co-op)
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika (optional for depth)
- 0.5 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon kosher salt (or to taste)
- 0.5 teaspoon black pepper
- 1 cup low-sodium beef broth (or water)
Directions
- Warm olive oil in a large skillet or your slow cooker’s sauté insert over medium heat.
- Add diced onion and cook until soft, about 4 minutes, stirring occasionally.
- Toss in garlic and let it sizzle for 30 seconds. Enjoy the smell!
- Crumble ground beef into the pan. Cook, breaking it up with a wooden spoon, until no pink remains, roughly 6–7 minutes. Drain any excess fat if needed.
- Transfer beef mixture into the slow cooker (if you used a skillet).
- Stir in kidney beans, pinto beans, diced tomatoes with their juices, and tomato sauce.
- Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper over the top. Mix everything together well.
- Pour in beef broth and stir until blended. The liquid should come about halfway up the ingredients. Use ¾ cup for thicker chili or a full cup for a looser consistency.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. If you’re in a hurry, simmer gently on the stove for 45–50 minutes.
- Near the end of cooking, give it a taste and add more salt or chili powder for extra flavor, if desired.
- Serve in bowls, topped with shredded cheddar, a dollop of Greek yogurt (or sour cream), sliced green onions, and crushed tortilla chips or cornbread crumbs.
how to serve Wendy’s Chili
Wendy’s Chili is best served hot. You can enjoy it as is or add toppings such as shredded cheese, Greek yogurt, and sliced green onions. Serve it with crusty bread or cornbread on the side to soak up all the flavors!
how to store Wendy’s Chili
To store leftover chili, let it cool completely before transferring it to an airtight container. You can keep it in the fridge for up to 5 days. For longer storage, freeze it in portions. It can last in the freezer for about 3 months. Just reheat in the microwave or on the stove when you’re ready to enjoy it again!
tips to make Wendy’s Chili
- For a spicier chili, add more cayenne pepper or some chopped jalapeños.
- If you like a thicker consistency, reduce the amount of beef broth.
- You can use turkey or chicken instead of beef for a lighter meal.
- Feel free to experiment with different beans or add veggies like bell peppers or carrots for more nutrition.
variation
You can add various ingredients to make different versions of this chili. Consider adding corn for sweetness or black beans for a different texture. For a vegetarian option, use lentils or extra beans instead of ground beef.
FAQs
1. Can I make this chili in a pressure cooker?
Yes! You can use a pressure cooker for quicker cooking. Just follow the same steps but cook under high pressure for about 20 minutes.
2. Is Wendy’s Chili spicy?
It has a mild to medium spice level. You can adjust the cayenne pepper to make it hotter or milder based on your preference.
3. Can I use canned beans in this recipe?
Absolutely! Canned beans save time. Just make sure to rinse and drain them before adding to the chili.
Now you are ready to enjoy a warm bowl of Wendy’s Chili. Gather your ingredients and get cooking!
Wendy’s Chili
Ingredients
For the Chili Base
- 2 tablespoons olive oil (or avocado oil)
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced) (or swap with 1 teaspoon garlic powder)
- 1.5 pounds lean ground beef (90/10 or 85/15)
Beans and Tomatoes
- 1 15-ounce can kidney beans (drained and rinsed)
- 1 15-ounce can pinto beans (drained and rinsed)
- 1 14.5-ounce can diced tomatoes (undrained) (fire-roasted adds smokiness)
- 1 8-ounce can tomato sauce
Spices
- 1 tablespoon chili powder (I recommend McCormick or Frontier Co-op)
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika (optional for depth)
- 0.5 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon kosher salt (or to taste)
- 0.5 teaspoon black pepper
Liquid
- 1 cup low-sodium beef broth (or water)
Instructions
Cooking the Chili
- Warm olive oil in a large skillet or your slow cooker’s sauté insert over medium heat.
- Add diced onion and cook until soft, about 4 minutes, stirring occasionally.
- Toss in garlic and let it sizzle for 30 seconds.
- Crumble ground beef into the pan. Cook, breaking it up with a wooden spoon, until no pink remains, roughly 6-7 minutes.
- Drain any excess fat if needed.
- Transfer beef mixture into the slow cooker.
- Stir in kidney beans, pinto beans, diced tomatoes with their juices, and tomato sauce.
- Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper over the top. Mix everything together well.
- Pour in beef broth and stir until blended.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. If you’re in a hurry, simmer gently on the stove for 45-50 minutes.
- Near the end of cooking, give it a taste and add more salt or chili powder for extra flavor, if desired.
- Serve in bowls, topped with shredded cheddar, a dollop of Greek yogurt (or sour cream), sliced green onions, and crushed tortilla chips or cornbread crumbs.
