Dinner

Wendy’s Chili Recipe

ByThomas Greene October 20, 2025October 20, 2025

Introduction

Wendy’s Chili is a hearty and flavorful dish that’s perfect for cozy dinners or game day gatherings. Packed with ground beef, beans, and a blend of spices, this recipe brings the comforting taste of a classic chili right to your kitchen.

A white bowl filled with thick, chunky chili showing layers of reddish-brown stew with visible pieces of cooked ground meat, diced tomatoes, and green bell peppers. On top, there is a bright layer of shredded yellow and white cheese mixed together, sprinkled generously, and hexagonal beige crackers scattered over the cheese. A spoon is placed inside the bowl on the right side, slightly lifting some chili and crackers. The bowl rests on a white marbled texture surface with some green leafy herbs blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds lean ground beef
2 stalks celery, chopped
1 cup onion, finely chopped
1 green bell pepper, diced
43 oz stewed tomatoes
15 oz tomato sauce
10 oz diced tomatoes with green chiles (Rotel tomatoes)
1 cup beef broth
15 oz kidney beans, not drained
15 oz pinto beans, not drained
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons salt
2 teaspoons black pepper

Instructions

Step 1: Heat a large stockpot over medium-high heat. Add ground beef, celery, onion, and bell pepper. Cook for about 10 minutes, breaking up the ground beef, until the beef is no longer pink and the vegetables start to soften. Drain any excess grease.
Step 2: Pour in the stewed tomatoes, tomato sauce, Rotel tomatoes, beef broth, kidney beans, pinto beans, chili powder, cumin, salt, and black pepper. Stir everything until well combined.
Step 3: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 45 minutes, or until the chili thickens to your desired consistency.
Step 4: Remove from heat and serve hot. Enjoy your hearty homemade chili!

Tips & Variations

For extra depth, brown the beef with a minced garlic clove and a dash of smoked paprika.
Adjust the heat by adding cayenne pepper or hot sauce to taste.
Swap kidney beans with black beans or chili beans for different textures and flavors.
Serve with shredded cheese, sour cream, or chopped green onions for added toppings.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over medium heat or in the microwave until heated through. Chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a large pot filled with thick chili showing several layers of ingredients: the bottom layer is a rich, dark brown sauce with a slightly glossy texture, mixed with chunks of red tomatoes and orange beans. The middle layer shows cooked ground beef in small crumbles with a dry, crumbly texture, mixed with bright green pieces of bell pepper and yellow beans. The top layer is a thick mix of all ingredients coated in sauce, held by a metal spoon, highlighting the colors orange, red, brown, green, and yellow. The pot is silver, and the background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, after browning the beef and sautéing the vegetables, combine all ingredients in a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.