Wendy’s Chili

Few dishes deliver comfort quite like a hearty bowl of chili—and Wendy’s Chili is a classic that has stood the test of time. With tender ground beef, hearty beans, and a perfectly spiced tomato base, this dish is rich, filling, and soul-warming. Just imagine dipping your spoon into a steaming bowl of chili, where each bite bursts with savory flavor and just the right amount of spice.

What makes it even better? Wendy’s Chili is easy to recreate at home. With wholesome ingredients and simple steps, you’ll have a big pot of comfort food ready in under an hour. Perfect for weeknight dinners, cozy weekends, or even game-day gatherings, this recipe is sure to become a family favorite.

What Is Wendy’s Chili?

The story of Wendy’s Chili goes back to the 1960s, when founder Dave Thomas set out to create hearty, home-style meals made with fresh ingredients. Chili quickly became a staple on the menu—packed with ground beef, beans, and vegetables, all simmered together into a rich and flavorful stew. Today, it’s one of the chain’s most iconic offerings, known for its bold taste and comforting appeal.

Bringing it into your kitchen means you can enjoy the same cozy flavors any time—plus, you can tweak the spice and toppings to make it your own.

Why You’ll Love This Chili

• Hearty & flavorful: Ground beef, beans, and veggies simmer together in a spiced tomato base.

• Quick & simple: One pot, 30 minutes of simmering, and you’re done.

• Budget-friendly: Feed the whole family at a fraction of the cost of takeout.

• Customizable: Top with cheese, sour cream, onions—or turn up the heat with jalapeños.

Ingredients

• 1 lb ground beef

• 1 medium onion, diced

• 1 bell pepper, diced

• 2 cloves garlic, minced

• 1 can (15 oz) kidney beans, drained & rinsed

• 1 can (15 oz) pinto beans, drained & rinsed

• 1 can (28 oz) crushed tomatoes

• 2 cups beef broth

• 2 tbsp chili powder

• 1 tsp cumin

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp cayenne pepper (optional)

Step-by-Step Instructions

1. Brown the Meat – In a large pot, cook ground beef over medium heat until browned. Drain excess fat.

2. Add Veggies – Stir in onion and bell pepper; cook 3–4 minutes until soft. Add garlic and cook 1 minute.

3. Add Beans & Tomatoes – Mix in kidney beans, pinto beans, and crushed tomatoes.

4. Season – Stir in chili powder, cumin, salt, black pepper, and cayenne (if using).

5. Simmer – Pour in beef broth, bring to a boil, then reduce heat. Simmer uncovered for 20–25 minutes, stirring occasionally.

6. Taste & Adjust – Add extra seasoning if needed. Serve hot with your favorite toppings.

Serving Ideas

Wendy’s Chili is delicious on its own, but it’s even better with:

• Cornbread or buttery biscuits for dipping.

• Tortilla chips for crunch.

• A crisp green salad for balance.

• Shredded cheese, sour cream, and green onions as toppings.

Tips for the Best Chili

• Mix up the meat: Try a blend of ground beef and sausage, or swap in turkey for a lighter option.

• Control the spice: Adjust cayenne or add fresh chilies for more heat.

• Meal prep friendly: Double the recipe and freeze portions for easy future meals.

Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

• Reheat: Warm gently on the stovetop or microwave with a splash of broth to loosen if needed.

Wendy’s Chili is proof that comfort food doesn’t have to be complicated. With a handful of simple ingredients and a single pot, you can serve up a cozy, satisfying dish that tastes just as good—if not better—than the restaurant version.

Wendy's Chili

A hearty and flavorful chili made with ground beef, beans, and a delightful blend of spices, perfect for warm meals on chilly evenings.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 lb ground beef Use fresh, never frozen beef if possible.
• 1 medium onion, diced
• 1 medium bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional) Adjust based on spice preference.
• 2 cups beef broth

Method

 

Preparation

1. In a large pot, brown the ground beef over medium heat until fully cooked. Drain the excess fat.
2. Add the diced onions and bell pepper, cooking until they become tender (about 3-4 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.

Cooking

1. Pour in the kidney beans, pinto beans, and crushed tomatoes. Stir to combine all the ingredients.
2. Add the chili powder, cumin, salt, black pepper, and cayenne pepper (if using). Mix well to ensure that spices are evenly distributed.
3. Add the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 20-25 minutes, stirring occasionally.
4. Taste the chili and adjust any seasonings as needed. You can add more chili powder or salt based on your preference.

Serving

1. Spoon the chili into bowls and top with your favorite garnishes like shredded cheese, sour cream, or chopped green onions. Enjoy!

Notes

For added depth of flavor, consider using a mix of meats, like ground turkey or a combination of beef and sausage. Adjust spice levels with cayenne pepper or add jalapeños for a kick. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.