Name: Wendy’s Chili Recipe: Rich, Meaty, Copycat Perfection
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 2 lbs ground beef; 1 onion + 1 green pepper + 2 ribs celery; 29 oz tomato sauce + 29 oz diced tomatoes; 2 cans beans (kidney + pinto, undrained); Chili powder (cumin, sugar, vinegar)

Introduction

Table of Contents

This is the famous Wendy’s chili—thick, mildly spicy, packed with ground beef, beans, and that signature sweet-tangy tomato flavor everyone lines up for. One pot, 90 minutes, and you’ve got the exact taste of the drive-thru classic, only better because it’s homemade. Presented in a white ceramic bowl with a side of oyster crackers and shredded cheddar, this Wendy’s Chili offers the ultimate fast-food comfort that feeds a crowd and tastes even better the next day.

Ingredients

For the Wendy’s Chili (serves 8–10): • 2 lbs ground beef (80/20 preferred)
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 ribs of celery, diced
• 3 cloves garlic, minced
• 1 (29 oz) can tomato sauce
• 1 (29 oz) can diced tomatoes, undrained
• 1 (15 oz) can kidney beans, undrained
• 1 (15 oz) can pinto beans, undrained
• 1 cup water
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1 tsp black pepper
• ½ tsp cayenne pepper (optional heat)
• 2 tbsp sugar (the secret Wendy’s sweetness)
• 1 tbsp white vinegar

For Serving: • Shredded cheddar, sour cream, oyster crackers, Fritos, green onions

Step-by-Step Process

Brown the beef
In a large Dutch oven over medium-high heat, cook ground beef until no pink remains, breaking into small crumbles (Wendy’s style). Do NOT drain—fat adds flavor.
Sauté vegetables
Add onion, bell pepper, celery, and a pinch of salt. Cook 6–8 minutes until softened.
Add garlic & spices
Stir in garlic, chili powder, cumin, salt, pepper, and cayenne. Cook 1 minute until fragrant.
Add tomatoes & beans
Pour in tomato sauce, diced tomatoes with juice, both cans of beans with liquid, water, sugar, and vinegar.
Simmer
Bring to a boil, then reduce to low. Simmer uncovered 60–90 minutes, stirring occasionally, until thick and flavors meld.
Taste & adjust
Taste—add more sugar for sweetness or chili powder for heat.
Serve
Ladle into bowls. Top with cheddar and crackers.

Tips for Authentic Wendy’s Chili

• Don’t drain the beef—Wendy’s uses the fat for richness
• Use both kidney and pinto beans with liquid—creates signature thickness
• Sugar + vinegar = the sweet-tangy balance everyone recognizes
• Simmer uncovered—reduces and concentrates flavor
• Make a double batch—freezes perfectly
• Let it rest 10 minutes off the heat—thickens beautifully

Variations and Customization

• Spicy Version: double cayenne + add jalapeños
• Turkey Chili: use ground turkey + extra oil
• Bean-Lover: add black beans or more kidney beans
• Low-Carb: skip beans, double beef
• Cincinnati Style: serve over spaghetti + extra cheese
• Vegetarian: use impossible meat + vegetable broth

Storage and Serving Tips

• Tastes better day 2 and 3—perfect make-ahead
• Fridge up to 5 days
• Freezes beautifully up to 4 months
• Reheat gently on the stove with a splash of water
• Quick refresh: top with fresh cheese and onions
• Serve with Fritos, cornbread, or baked potatoes

Nutritional Information

Based on 10 servings:
• Calories: 380 kcal
• Protein: 28g
• Total Fat: 18g (Saturated 7g)
• Carbohydrates: 30g (Fiber 8g, Sugars 12g)

FAQ

1. Why not drain the beef?
Wendy’s doesn’t—the fat carries flavor and richness.

2. My chili is too thin?
Simmer uncovered longer or add 1–2 tbsp tomato paste.

3. Can I use fresh tomatoes?
Yes—4 cups diced + ½ cup extra water.

4. How do I make it less sweet?
Cut sugar to 1 tbsp or omit.

5. Crock-Pot version?
Brown beef/veggies first, then cook on low for 6–8 hours.

Conclusion

This Wendy’s chili is pure drive-thru nostalgia upgraded—rich, meaty, sweet-tangy, and so much better than the cup you get at the window. One pot and suddenly your kitchen smells like everyone’s favorite fast-food order, with leftovers that somehow taste even more perfect the next day. Keep ground beef and beans in the pantry, and you’re always 90 minutes away from the chili that makes people line up at your door instead of the drive-thru.