A bold and comforting Wendy’s Chili recipe made with ground beef, beans, and slow-simmered spices. Easy to prepare, deeply flavorful, and perfect for family dinners or meal prep.

Why You’ll Love This Wendy’s Chili Recipe

There is something undeniably comforting about a warm bowl of chili. This Wendy’s Chili recipe captures that slow-simmered depth of flavor with tender ground beef, hearty beans, and a perfectly balanced spice blend. It is rich without being heavy, bold without overpowering the palate. Whether you crave a cozy weeknight dinner or a reliable meal-prep option, this recipe delivers satisfaction in every spoonful.

Preparation Time

Prep Time: 15 minutes

Cook Time: 1 to 1½ hours (or 3–4 hours in slow cooker)

Total Time: Approximately 1 hour 30 minutes

Servings: 8 generous portions

Kitchen Tools You’ll Need

Large skillet
6-quart heavy-bottom pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons
Colander (for draining beans)

Ingredients

2 pounds ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium onion, chopped (about 1½ cups)
½ cup diced celery
¼ cup chopped green bell pepper
¼ cup chili powder (adjust to taste)
1 teaspoon ground cumin
1½ teaspoons garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon sugar
⅛ teaspoon cayenne pepper

Step-by-Step Instructions

In a large skillet over medium heat, cook the ground beef until fully browned. Break it apart as it cooks. Drain excess fat carefully.
Transfer the cooked beef to a 6-quart pot or Dutch oven.
Add tomato juice, tomato purée, kidney beans, pinto beans, onion, celery, and green bell pepper.
Stir in chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper.
Bring the mixture to a gentle boil, then reduce heat to low.
Cover and simmer for 1 to 1½ hours, stirring every 15 minutes to prevent sticking and deepen flavor.
For slow cooker method: Combine all ingredients and cook on low for 3–4 hours.
Taste and adjust seasoning before serving.

Tips for Perfect Chili Texture and Flavor

For thicker chili, simmer uncovered during the last 20 minutes. For deeper flavor, allow the chili to rest 15 minutes before serving. A splash of tomato juice can loosen texture if it becomes too thick. Always taste before serving and adjust salt or spice gradually.

Flavor Variations and Additions

For a smokier taste, add smoked paprika. If you enjoy heat, increase cayenne or add diced jalapeños. For a milder version, reduce chili powder and omit cayenne. You may also stir in a small amount of shredded cheddar just before serving for extra richness.

Storage and Reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of water or tomato juice if needed. Microwave reheating works well in 60-second intervals, stirring between each.

Approximate Nutrition Per Serving

Calories: 320–350
Protein: 24g
Carbohydrates: 28g
Fat: 14g
Fiber: 7g
Sodium: 680mg (varies by ingredients used)

Frequently Asked Questions

Can I make this chili ahead of time?

Yes. In fact, chili often tastes better the next day as the flavors deepen overnight.

Can I use different beans?

Absolutely. Black beans or chili beans work well while maintaining texture and heartiness.

How do I make it less spicy?

Reduce chili powder and omit cayenne pepper. Taste gradually as you adjust.

Can I double the recipe?

Yes, simply use a larger pot and increase simmering time slightly.

Final Tip

Let the chili simmer slowly and patiently. The magic happens in that quiet bubbling stage, when spices bloom and ingredients meld into something deeply comforting. Serve warm, breathe in the aroma, and enjoy every rich, satisfying spoonful.