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This image shows a bowl of hearty Wendy’s chili, filled with ground beef, beans, and tomatoes, and topped with a spoon for serving, ready to enjoy as a comforting and flavorful meal.

Wendy's Chili Recipe

Wendy's chili recipe is a hearty and flavorful dish featuring ground beef, beans, tomatoes, and a blend of spices. This comforting, slow-cooked chili is perfect for cozy meals, delivering a rich, savory taste reminiscent of the original.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Condiments
Cuisine American
Servings 10 people
Calories 326 kcal

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.
    This image shows olive oil heating in a large pot, getting ready to brown the ground beef for Wendy's chili recipe. The oil is gently shimmering over medium-high heat.
  • Add the ground beef, pressing it down to create a large patty.
    This image shows ground beef pressed into the bottom of the pot as it browns, forming a large patty for Wendy’s chili. The beef is starting to develop a rich brown color.
  • 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.
    This image shows the ground beef being broken into small crumbles as it cooks and fully browns, creating the perfect base for the chili.
  • Add the celery, onion, and bell pepper, cooking until the onion turns translucent, roughly 5 minutes.
    This image shows chopped onions, celery, and green bell peppers cooking in the pot, turning soft and translucent to add flavor to Wendy’s chili.
  • 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.
    This image shows chili seasoning, kidney beans, and pinto beans being mixed into the pot, creating the rich and hearty flavor of Wendy’s chili.
  • Season with salt and pepper.
  • Bring to a boil, then reduce the heat and let the chili simmer for 1 hour.
    This image shows the chili simmering gently in the pot, with bubbles rising as the flavors deepen over time for Wendy’s chili.
  • Just before serving, stir in the vinegar.
    This image shows white vinegar being added to the chili just before serving, giving the dish a tangy and savory finish for a classic Wendy’s chili flavor.

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.