When the craving strikes for a warm, hearty, and flavorful bowl of chili, Wendy’s iconic recipe comes to mind. This homemade version captures the essence of the original—rich, comforting, and packed with delicious ingredients. Perfect for a cozy family dinner, game day, or meal prep, this recipe is sure to become a household favorite.
Why You’ll Love This Recipe
- Authentic Flavor: It tastes just like the real thing!
- Versatile: Great as a main dish, a baked potato topping, or even chili dogs.
- Meal Prep Friendly: Makes a large batch that freezes beautifully.
- Customizable: Adjust the heat and spice levels to your taste.
This chili offers a delightful combination of tender beef, creamy beans, and bold spices simmered to perfection. Every spoonful is rich, savory, and comforting—exactly what chili should be!
Ingredients
Protein and Base
- 2 pounds fresh ground beef
- 1 quart tomato juice
- 1 (29-ounce) can tomato purée
Beans and Vegetables
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can pinto beans, drained
- 1 medium-large onion, chopped (about 1 1/2 cups)
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
Seasonings and Spices
- 1/4 cup chili powder
- 1 teaspoon ground cumin
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper (optional)
Step-by-Step Instructions
Step 1: Brown the Ground Beef
- Heat a large skillet over medium-high heat.
- Add the ground beef and break it into crumbles using a wooden spoon.
- Cook for 7-10 minutes, or until browned and no longer pink.
- Drain excess fat and set the cooked beef aside.
Step 2: Combine Ingredients
- In a large 6-quart pot, add the browned beef, tomato juice, and tomato purée.
- Stir in the beans, onion, celery, and bell pepper.
- Add all the seasonings and spices: chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper (if using).
- Mix everything together until fully combined.
Step 3: Simmer the Chili
- Cover the pot with a lid and bring it to a gentle simmer over medium-low heat.
- Cook for 1 to 1 ½ hours, stirring every 15 minutes to prevent sticking.
- For the best flavor, let it simmer longer to allow the spices to meld.
Step 4: Optional Slow Cooker Method
- Transfer the browned beef and all other ingredients to a slow cooker.
- Cook on low for 3 to 4 hours, stirring occasionally.
Serving Suggestions
Take your chili experience to the next level with these tasty accompaniments:
- Toppings: Shredded cheddar cheese, sour cream, chopped green onions, or sliced jalapeños.
- Sides: Cornbread, oyster crackers, tortilla chips, or crusty bread.
- Pairings: Serve over baked potatoes, rice, or use as a topping for nachos or hot dogs.
Tips for Success
- Don’t Skip the Simmering: The longer the chili simmers, the better the flavors develop.
- Adjust the Heat: Love it spicy? Add extra cayenne pepper or diced jalapeños. Prefer it mild? Reduce the chili powder and omit the cayenne.
- Customize the Beans: If you don’t have kidney or pinto beans, use black beans or cannellini beans instead.
- Make It Thicker: If you prefer thicker chili, let it simmer uncovered for the last 15-20 minutes to reduce the liquid.
Storage and Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Cool the chili completely and freeze in portioned containers for up to 3 months.
- Reheating: Warm in a pot over medium heat, stirring occasionally, or microwave in 1-2 minute intervals until hot.
Frequently Asked Questions (FAQ)
Q: Can I use ground turkey instead of ground beef?
A: Yes! Ground turkey is a leaner alternative that works wonderfully in this recipe.
Q: How can I make this chili vegetarian?
A: Omit the ground beef and add an extra can of beans, such as black beans or chickpeas. You can also toss in diced zucchini or mushrooms for added texture.
Q: Can I make it spicier?
A: Absolutely! Increase the cayenne pepper, add chopped fresh chilies, or stir in a splash of hot sauce.
Q: What if my chili is too thick?
A: Add a bit more tomato juice or water and simmer until it reaches your desired consistency.
Nutritional Information (Per Serving)
- Calories: 300
- Protein: 22g
- Carbohydrates: 22g
- Fat: 12g
- Fiber: 6g
- Sodium: 720mg
Final Thoughts
This Wendy’s Chili recipe is the perfect balance of hearty, flavorful, and comforting. Whether you’re hosting a game day party, meal-prepping for the week, or just in need of a cozy dinner, this recipe delivers every time.
Ready to try it out? Let me know how it turned out for you by leaving a comment below! Don’t forget to share your photos on Pinterest or tag me on social media—I’d love to see your chili creations.
Looking for more comforting recipes? Check out my Homemade Beef Stew or Loaded Baked Potato Soup for more satisfying dishes!
Enjoy every warm, hearty bite! 🍲
Ingredients
Method
- tep 1: Brown the Ground Beef
- Heat a large skillet over medium-high heat.
- Add the ground beef and break it into crumbles using a wooden spoon.
- Cook for 7-10 minutes, or until browned and no longer pink.
- Drain excess fat and set the cooked beef aside.
- Step 2: Combine Ingredients
- In a large 6-quart pot, add the browned beef, tomato juice, and tomato purée.
- Stir in the beans, onion, celery, and bell pepper.
- Add all the seasonings and spices: chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper (if using).
- Mix everything together until fully combined.
- Step 3: Simmer the Chili
- Cover the pot with a lid and bring it to a gentle simmer over medium-low heat.
- Cook for 1 to 1 ½ hours, stirring every 15 minutes to prevent sticking.
- For the best flavor, let it simmer longer to allow the spices to meld.
- Step 4: Optional Slow Cooker Method
- Transfer the browned beef and all other ingredients to a slow cooker.
- Cook on low for 3 to 4 hours, stirring occasionally.
Notes
Take your chili experience to the next level with these tasty accompaniments: Toppings: Shredded cheddar cheese, sour cream, chopped green onions, or sliced jalapeños.
Sides: Cornbread, oyster crackers, tortilla chips, or crusty bread.
Pairings: Serve over baked potatoes, rice, or use as a topping for nachos or hot dogs.
