Introduction

Wendy’s Chili is a hearty and flavorful dish that combines tender ground beef with a rich tomato and bean base. Perfect for a cozy meal, this chili slow-cooks to develop deep flavors that everyone will love.

Ingredients

2 lbs. ground beef
½ teaspoon salt
½ teaspoon black pepper
1 medium-sized onion, diced
2 celery ribs, diced
1 green bell pepper, deseeded and chopped
3 garlic cloves, minced
30 oz. diced tomatoes (two 15-oz. cans)
30 oz. tomato sauce (two 15-oz. cans)
8 oz. green chilies (two 4-oz. cans)
15 oz. canned kidney beans, drained and rinsed
30 oz. canned pinto beans, drained and rinsed
1 Tbsp. apple cider vinegar
¼ cup dark chili powder (regular chili powder works fine too)
Sour cream and/or shredded cheddar for topping (optional)

Instructions

Step 1: Heat a medium-sized nonstick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until no longer pink. Drain the excess fat and transfer the cooked beef to a 6-quart slow cooker.
Step 2: Add the diced onion, celery, green bell pepper, minced garlic, diced tomatoes, tomato sauce, green chilies, kidney beans, pinto beans, apple cider vinegar, chili powder, salt, and black pepper to the slow cooker. Stir well to combine all ingredients.
Step 3: Cook the chili on HIGH for 4 hours or LOW for 8 hours, allowing the flavors to meld and the chili to thicken.
Step 4: Once cooked, serve the chili hot. Top with a dollop of sour cream and shredded cheddar cheese if desired. Enjoy!

Tips & Variations

For extra heat, add a pinch of cayenne pepper or a chopped jalapeño along with the green chilies.
Use ground turkey or chicken instead of beef for a lighter option.
Try adding a splash of beer or a bit of cocoa powder to deepen the chili’s flavor.
If you prefer a thicker chili, mash some of the beans before adding them to the slow cooker.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until warmed through, or microwave in a covered dish. Chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can simmer all the ingredients in a large pot over medium-low heat for about 1 to 1½ hours, stirring occasionally until thickened and flavors meld together.

Do I have to use both kidney and pinto beans?

No, you can use just one type of bean if you prefer, or substitute with black beans or navy beans based on your taste.

Wendy’s Chili Recipe

Print Recipe

★★★★★

4.7 from 88 reviews

Wendy’s Chili is a hearty and flavorful slow-cooked chili featuring ground beef, a medley of beans, diced tomatoes, and a blend of spices. This comforting dish is perfect for cozy meals and can be topped with sour cream and shredded cheddar for added richness.

Author: Lila
Prep Time: 15 minutes
Cook Time: 4 hours (High) or 8 hours (Low)
Total Time: 4 hours 15 minutes (High) or 8 hours 15 minutes (Low)
Yield: 8 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Meat

2 lbs. ground beef

Vegetables & Beans

1 medium sized onion (diced)
2 celery ribs (diced)
1 green bell pepper (deseeded and chopped)
3 garlic cloves (minced)
15 oz. canned kidney beans (drained and rinsed)
30 oz. canned pinto beans (drained and rinsed)
30 oz. diced tomatoes (two 15-oz. cans)
30 oz. tomato sauce (two 15-oz. cans)
8 oz. green chilies (two 4-oz. cans)

Seasonings

½ teaspoon salt
½ teaspoon black pepper
¼ cup dark chili powder (regular works fine too)
1 Tbsp. apple cider vinegar

Toppings (Optional)

Sour cream
Shredded cheddar cheese

Instructions

Brown the Ground Beef: Heat a medium sized nonstick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until it’s browned and no longer pink. Drain off the excess fat thoroughly to ensure a lean chili base. Transfer the cooked beef into a 6-quart slow cooker.
Add Ingredients to Slow Cooker: To the slow cooker, add the diced onion, celery, green bell pepper, minced garlic, diced tomatoes, tomato sauce, green chilies, kidney beans, pinto beans, salt, black pepper, chili powder, and apple cider vinegar. Stir all the ingredients well to combine evenly.
Cook the Chili: Cover and cook the chili on HIGH for 4 hours or on LOW for 8 hours. This slow cooking allows all flavors to meld together and the ingredients to become tender and delicious.
Serve: Once cooked, ladle the chili into bowls. Top each serving with a dollop of sour cream and a sprinkle of shredded cheddar cheese if desired. Serve hot and enjoy the comforting warmth of the chili.

Notes

You can adjust the level of chili powder depending on your preferred spice level.
For a thicker chili, cook uncovered during the last 30 minutes to reduce liquid.
Substitute ground turkey for beef for a leaner option.
Beans can be swapped or mixed with black beans or chickpeas if preferred.
Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: Wendy’s chili, beef chili recipe, slow cooker chili, easy chili, comfort food, bean chili