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Wendy’s

Chili Recipe

Master how to make Wendy's famous chili at home with this quick and easy copycat recipe. The perfect blend of beef, beans, and spices creates that signature flavor profile that's ideal for weeknight dinners or game day gatherings.

Prep

20 mins

Cook

2 hours 30 mins

Serve

Kcal

320

<ul class="ingredients-main-list"><li class="ingredients-single-item">900g lean ground beef</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">2 green bell peppers, diced</li><li class="ingredients-single-item">2 celery stalks, finely diced</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">2 cans (400g each) kidney beans, drained and rinsed</li><li class="ingredients-single-item">2 cans (400g each) pinto beans, drained and rinsed</li><li class="ingredients-single-item">2 cans (400g each) diced tomatoes</li><li class="ingredients-single-item">1 can (170g) tomato paste</li><li class="ingredients-single-item">2 tablespoons chili powder</li><li class="ingredients-single-item">1 tablespoon ground cumin</li><li class="ingredients-single-item">2 teaspoons paprika</li><li class="ingredients-single-item">1 teaspoon dried oregano</li><li class="ingredients-single-item">1 teaspoon sugar</li><li class="ingredients-single-item">1 teaspoon salt</li><li class="ingredients-single-item">1/2 teaspoon black pepper</li><li class="ingredients-single-item">1/4 teaspoon cayenne pepper (optional, adjust to taste)</li><li class="ingredients-single-item">750ml beef broth</li><li class="ingredients-single-item">Shredded cheese, sour cream, and chopped green onions for garnish (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> In a large pot or Dutch oven, brown the ground beef over medium-high heat until no longer pink, about 7-8 minutes. Break up the meat into small crumbles as it cooks. Drain excess fat, leaving just a small amount for flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Add the diced onions, bell peppers, celery, and garlic to the pot with the beef. Sauté for about 5 minutes until the vegetables begin to soften and the onions become translucent.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add the chili powder, cumin, paprika, oregano, sugar, salt, black pepper, and cayenne pepper (if using). Stir well to coat the meat and vegetables with the spices and cook for about 1 minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Pour in the diced tomatoes (with their juice), tomato paste, and beef broth. Stir well to combine, making sure to scrape any browned bits from the bottom of the pot.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the drained and rinsed kidney beans and pinto beans. Stir to incorporate all ingredients thoroughly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Bring the chili to a boil, then reduce heat to low. Cover and simmer for at least 2 hours, stirring occasionally. For the most authentic flavor, simmer for 3-4 hours. The longer it simmers, the more the flavors will develop and the thicker the chili will become.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> About halfway through cooking, taste the chili and adjust seasonings if needed. If the chili is too thick, add a little more beef broth. If it's too thin, simmer uncovered for the last 30 minutes to reduce.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> When ready to serve, ladle the hot chili into bowls. Top with shredded cheese, a dollop of sour cream, and chopped green onions if desired. Serve with crackers on the side for a complete Wendy's-inspired chili experience.</li></ol>

FAQ for

Chili Recipe

What ingredients are used in Wendy's Chili?

Wendy's Chili features lean ground beef, onion, bell peppers, celery, garlic, kidney and pinto beans, diced tomatoes, tomato paste, and a blend of spices including chili powder, cumin, paprika, oregano, and optional cayenne for heat.

How to cook Wendy's Chili at home?

Learn how to cook Wendy's Chili at home by browning beef, sautéing vegetables, adding spices, tomatoes and beans, then simmering for 2-4 hours to develop rich flavours. The longer cooking time creates that authentic taste and perfect thickness that Wendy's fans love.

Can I make this chili recipe in a slow cooker instead of on the stovetop?

Yes! This chili works brilliantly in a slow cooker. Brown the beef and sauté the vegetables beforehand, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for equally delicious results.

What's the secret to making beef chili taste more authentic?

The secret to authentic beef chili is the long simmering time (at least 2-4 hours) and balancing the spices. Don't rush it! The sugar helps balance acidity, while the combination of two bean varieties adds texture and complexity to the finished dish.

How can I adjust the spice level of homemade chili?

Adjust the spice level by varying the cayenne pepper amount - omit it completely for mild chili or increase up to 1/2 teaspoon for medium heat. For extra spicy chili, add 1 teaspoon cayenne or include diced jalapeños with the vegetables.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

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    "@type": "Person",
    "name": "Peter Martin",
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    "proteinContent": "32 g",
    "fatContent": "18 g",
    "saturatedFatContent": "6 g",
    "cholesterolContent": "75 mg",
    "sodiumContent": "890 mg",
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  "recipeIngredient": [
    "900g lean ground beef",
    "1 large onion, finely diced",
    "2 green bell peppers, diced",
    "2 celery stalks, finely diced",
    "3 cloves garlic, minced",
    "2 cans (400g each) kidney beans, drained and rinsed",
    "2 cans (400g each) pinto beans, drained and rinsed",
    "2 cans (400g each) diced tomatoes",
    "1 can (170g) tomato paste",
    "2 tablespoons chili powder",
    "1 tablespoon ground cumin",
    "2 teaspoons paprika",
    "1 teaspoon dried oregano",
    "1 teaspoon sugar",
    "1 teaspoon salt",
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      "@type": "HowToStep",
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      "text": "Add the diced onions, bell peppers, celery, and garlic to the pot with the beef. Sauté for about 5 minutes until the vegetables begin to soften and the onions become translucent."
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      "@type": "HowToStep",
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      "@type": "HowToStep",
      "name": "Add tomatoes and broth",
      "text": "Pour in the diced tomatoes (with their juice), tomato paste, and beef broth. Stir well to combine, making sure to scrape any browned bits from the bottom of the pot."
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      "@type": "HowToStep",
      "name": "Add beans",
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      "@type": "HowToStep",
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      "author": "Maria Rodriguez",
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      "reviewRating": {
        "@type": "Rating",
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    },
    {
      "@type": "Review",
      "author": "Hiroshi Tanaka",
      "datePublished": "2024-05-12",
      "reviewBody": "I've tried many chili recipes over the years but this one truly captures that distinctive Wendy's flavor. The long simmer time is worth it - the depth of flavor is incredible!",
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    },
    {
      "@type": "Review",
      "author": "Olivia McPherson",
      "datePublished": "2024-05-15",
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      "@type": "Review",
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Wendy’s

Chili Recipe

Master how to make Wendy's famous chili at home with this quick and easy copycat recipe. The perfect blend of beef, beans, and spices creates that signature flavor profile that's ideal for weeknight dinners or game day gatherings.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are used in Wendy's Chili?

How to cook Wendy's Chili at home?

Can I make this chili recipe in a slow cooker instead of on the stovetop?

What's the secret to making beef chili taste more authentic?

How can I adjust the spice level of homemade chili?

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