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Wendy's Chili served in a white bowl with saltines, sour cream and shredded cheese.
5 from 12 votes

Wendy’s Chili

Copycat Wendy’s Chili is a simple recipe with easy to find ingredients. It’s delicious and a great match for the Fast Food staple.
Author Diana
Servings 12 servings
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

Equipment

  • Cast Iron Pot

Ingredients

  • 2 pounds ground beef 85/15 hamburger meat
  • 1 onion diced
  • 1 jalapeño deseeded and diced
  • 2 stalks celery chopped
  • 1 green bell pepper diced
  • 1 29-oz can diced tomatoes
  • 1 29-oz can tomato sauce
  • 1 29-oz can kidney beans rinsed and drained
  • 1 29-oz can pinto beans rinsed and drained
  • 1 cup water
  • 2 teaspoons ground cumin
  • 3 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon dried oregano
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon white vinegar optional
  • Grated cheddar cheese and saltine crackers for serving

Instructions

  • Brown the beef of medium high heat, breaking it apart with a wooden spoon as you go, until it’s no longer pink. Drain the fat from the pan.
  • Add onion, celery, jalapeño and bell pepper to the same pan. Cook for 5 minutes or until the onion is translucent.
  • Add in canned tomatoes, Tomato Sauce, canned beans, and water. Season with cumin, chili powder, garlic powder, oregano, salt, and pepper. Stir well and bring to a boil.
  • Reduce heat and simmer for 45 minutes to an hour, letting the flavors come together.
  • Mix vinegar into the chili and serve with cheddar cheese on top and saltine crackers to dip in the chili.

Notes

  • To make your chili spicier, add cayenne pepper to taste.
  • To make it milder, reduce or eliminate the jalapeno pepper.
  • You can omit the green pepper if you aren’t a fan, or replace it with red or yellow bell pepper.
  • This chili will also work with other types of ground meat. Substitute ground turkey, chicken, or a meat alternative to make this dish fit your dietary needs.
  • Storing: You can store your chili in the refrigerator for 3-4 days, or for several months in the freezer. To freeze chili, separate it into either meal sized or individual serving size amounts. Seal in a freezer safe, air tight container, and freeze. Your frozen chili can be reheated by allowing it to thaw first, and then reheating in the microwave or on low heat on the stovetop. 

Nutrition

Calories: 422kcal | Carbohydrates: 43g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 847mg | Potassium: 1241mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1056IU | Vitamin C: 23mg | Calcium: 114mg | Iron: 7mg