Dinner

Wendy’s Chili Recipe

ByElena Hart July 9, 2026July 9, 2026

Introduction

Wendy’s Chili is a hearty, flavorful dish that’s perfect for cozy nights or game day gatherings. Packed with ground beef, beans, and a blend of spices, this chili is both comforting and satisfying.

A white bowl filled with a thick chili stew that has a rich reddish-brown broth with visible chunks of browned ground meat, green and orange vegetables, and tomatoes. On top, there is a generous layer of shredded yellow and white cheese, sprinkled with small, round, light beige crackers. A metal spoon rests inside the bowl on the right side. The bowl is set on a white marbled surface with some green leafy garnish blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds lean ground beef
2 stalks celery, chopped

1 cup onion, finely chopped
1 green bell pepper, diced

43 oz stewed tomatoes
15 oz tomato sauce

10 oz diced tomatoes with green chiles (Rotel tomatoes)
1 cup beef broth
15 oz kidney beans, not drained

15 oz pinto beans, not drained
1/4 cup chili powder
1 tablespoon ground cumin

2 teaspoons salt
2 teaspoons black pepper

Instructions

Step 1: Heat a large stockpot over medium-high heat. Add the ground beef, celery, onion, and bell pepper. Cook for about 10 minutes, breaking up the ground beef, until the beef is no longer pink and the vegetables begin to soften. Drain any excess grease.

Step 2: Pour in the stewed tomatoes, tomato sauce, diced tomatoes with green chiles, beef broth, both types of beans, and all of the spices. Stir until everything is well combined.
Step 3: Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes, until it thickens and the flavors meld.
Step 4: Remove from heat and serve hot, garnished as desired.

Tips & Variations

For extra depth, brown the meat in batches to avoid steaming it, which enhances flavor.
Add a dash of smoked paprika or chipotle powder for a smoky twist.
Use ground turkey or chicken for a leaner chili alternative.

Serve with toppings like shredded cheese, sour cream, or chopped green onions for added texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, stirring occasionally. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a ladle filled with thick chili stew scooped from a large silver pot. The chili has four key layers: a base layer of rich, reddish-brown sauce with a slightly chunky texture; a middle layer with ground meat crumbles in a light brown color; a third layer of mixed beans showing orange, red, and beige hues; and pieces of chopped vegetables like green and orange bell peppers and tomatoes scattered throughout. The sauce glistens slightly, showing some oiliness, and the pot edges show sauce residue. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans that are drained and rinsed?

Yes, you can drain and rinse the beans if you prefer a less thick chili, but using them with the liquid adds to the flavor and richness of the dish.

How spicy is this chili?

This chili has a mild to moderate heat level from the chili powder and green chiles; you can adjust the spice by adding more chili powder or including fresh jalapeños.