Wendy’s Chili

Why You’ll Love This Recipe

I like this recipe because it’s straightforward, reliable, and packed with bold flavor. I enjoy how the blend of beans, spices, and vegetables creates a thick, comforting chili without being complicated. I also appreciate how flexible it is, since I can simmer it on the stove or let it cook gently in the slow cooker when I want a hands-off option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds fresh 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-large onion, chopped (about 1 ½ cups)
½ cup diced celery
¼ cup diced green bell pepper
¼ cup chili powder
1 teaspoon ground cumin
1 ½ teaspoons garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon sugar
⅛ teaspoon cayenne pepper

Directions

I start by browning the ground beef in a large skillet over medium heat until it’s fully cooked. I make sure to drain off the excess fat so the chili doesn’t turn greasy.

I then add the browned beef to a large 6-quart pot along with the tomato juice, tomato purée, kidney beans, pinto beans, onion, celery, green bell pepper, and all of the seasonings. I stir everything together until well combined.

I cover the pot and let the chili simmer gently for 1 to 1 ½ hours, stirring about every 15 minutes so nothing sticks and the flavors blend evenly.

When I want an easier method, I transfer everything to a slow cooker and cook it on low for 3 to 4 hours until the chili is hot and well developed in flavor.

Servings and timing

I usually get about 8 generous servings from this recipe.
Prep time is around 20 minutes, mainly for chopping and browning the beef.
Cook time is 1 to 1 ½ hours on the stovetop or 3 to 4 hours in a slow cooker.

storage/reheating

I store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, I like freezing it for up to 3 months. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally to heat it evenly. If it thickens too much, I add a splash of water or tomato juice.

FAQs

Can I make this chili ahead of time?

I often make it a day in advance because the flavors deepen and taste even better after resting overnight in the fridge.

Is this chili very spicy?

I find it mildly spicy, but I can easily adjust the heat by using less chili powder or skipping the cayenne pepper.

Can I use ground turkey instead of beef?

I sometimes substitute ground turkey for a lighter version, and it still turns out flavorful with the same seasonings.

Do I have to use both types of beans?

I like using both kidney and pinto beans for texture, but I can use just one type if that’s what I have on hand.

How do I thicken the chili if it’s too thin?

If I want it thicker, I let it simmer uncovered for a bit longer so some of the liquid reduces naturally.

Conclusion

I keep coming back to this Wendy’s Chili recipe because it’s comforting, filling, and easy to customize. I enjoy how it works just as well for family dinners, meal prep, or casual gatherings. Every time I make it, I end up with a pot of chili that tastes familiar, satisfying, and perfect for sharing.