Get ready to bring the iconic taste of Wendy’s chili right into your own kitchen! This copycat recipe captures all the hearty, comforting flavors of the fast-food favorite, but with the satisfaction of homemade goodness.
As a long-time fan of Wendy’s chili, I’ve always been curious about the secret behind its rich, complex flavor. After much experimentation, I think I’ve cracked the code, and I’m excited to share this recipe with you.
What makes this chili special is its perfect balance of textures and flavors. The combination of ground beef, beans, and a variety of vegetables creates a chunky, satisfying stew that’s bursting with savory goodness. The blend of spices, including chili powder, cumin, and a hint of sugar, gives it that signature Wendy’s taste we all know and love.
As it simmers on the stove, the aroma that fills your kitchen is simply irresistible – a tantalizing mix of spices, tomatoes, and beef that’ll have your mouth watering long before it’s ready to serve.
This chili pairs perfectly with a side of cornbread and a refreshing Lemon Sour for the ultimate comfort food experience.
With fall just around the corner, this hearty chili is the perfect way to warm up on those crisp autumn evenings.
I’d love to hear about your Wendy’s chili adventures! Have you added any unique ingredients or serving suggestions?
Wendy’s Chili Recipe
Equipment
- Large pot
- Can Opener
- Cutting Board
- Chef's knife
- Measuring spoons and cups
- Spatula
Ingredients
- 3 cans stewed tomatoes
- 1 tbsp white vinegar, or more to taste
- 1 onion, chopped
- 1 can pinto beans, undrained
- 1 green bell pepper, chopped
- 1 can kidney beans, undrained
- 1 can tomato sauce
- 1 can diced tomatoes with green chiles (such as RO*TEL)
- 1 cup water
- salt and ground black pepper to taste
- 2 olive oil
- 2 stalks celery, chopped
- 2 chili seasoning (like McCormick® Mild Chili Seasoning Mix)
- 2 lbs ground beef
Instructions
- In a large pot, heat olive oil over medium-high heat.
- Add the ground beef, pressing it down to create a large patty.
- Let it brown on the bottom for 8 to 10 minutes.
- Stir, breaking the beef into crumbles, and cook until fully browned, about 5 minutes more.
- Add the celery, onion, and bell pepper, cooking until the onion turns translucent, roughly 5 minutes.
- Pour in the stewed tomatoes, tomato sauce, diced tomatoes with green chiles, and water, breaking up any large tomato pieces.
- Mix in the chili seasoning, followed by the kidney and pinto beans.
- Season with salt and pepper.
- Bring to a boil, then reduce the heat and let the chili simmer for 1 hour.
- Just before serving, stir in the vinegar.
Notes
- You can swap the ground beef for ground turkey or chicken for a leaner option.
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper along with the chili seasoning.
- If you prefer a chunkier texture, use whole canned tomatoes and break them up slightly.
- Leftover chili tastes even better the next day as the flavors continue to meld.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 326 kcal |
| Carbohydrates | 29 g |
| Protein | 23 g |
| Vitamin C | 26 mg |
| Iron | 5 mg |
| Sugar | 8 g |
| Calcium | 97 mg |
Helpful Tips For You!
Tip 1: Incorporate a tablespoon of tomato paste and a teaspoon of Worcestershire sauce when you add the tomatoes. These ingredients will intensify the savory flavors and add complexity to the chili.
Tip 2: Instead of using pre-made chili seasoning, create a custom blend using different types of chili powders such as ancho, chipotle, and regular chili powder. This will give the chili a more nuanced and authentic flavor profile.
