Introducing a bold fusion of flavors with minced beef and flavorful spices, Wendy’s chili is the ultimate comfort food for a reason. Made in under an hour with a few ingredients already in your kitchen, this naturally gluten-free dish has zero haters.
Wendy’s is widely distinctive because of its chili. Customers love it because it tastes homemade, is made of fresh beef, and has tons of veggies to make it more filling.
I became aware of this dish because my mother loved it. It was on rotation in our household, specifically during the winter and monsoon season, which gave it that cozy vibe. Apart from being comfort food, it is also a great way to enjoy leftover or small quantities of beef and make something wholesome.
Simmered in a pot with traditional spices, the beef and thick consistency of the chili make it stand out. This dish is so versatile that it can be customized and served in several ways.
Growing up, I loved recipes like this, which are multi-seasonal, because it means fewer meal ideas to worry about. So, from one comfort food lover to another, here is Wendy’s chili recipe, which will fire up your soul and heart like nothing else.
Equipment Required
- Stock Pot: I use a stockpot to make Wendy’s chili, but you can always use an instant pot or slow cooker.
- Knife: I am using my sharp knife since this recipe requires a little chopping.
- Cheese Grater: I am going to add cheese at the end, and I will use a cheese grater for that purpose.
- Spatula: I use a spatula to stir and mix everything well together.
Wendy’s Chili Ingredients & Substitution
Note: The ingredients in this recipe can serve up to 12 people. You can increase or decrease the quantities as many or fewer proportions as you want.
- 2 Lbs Ground Beef: I am using ground beef, but you can also make this recipe using chicken or turkey.
- 2 Cans Pinto Beans, 15 Oz. each, Not Drained: If you don’t have pinto beans, you can use chili beans for this recipe.
- 2 Cans Kidney Beans 15 Oz.: Each is not drained; you can also use cannellini or black beans.
- 3 Stalks of Celery Diced
- 1 Green Bell Pepper Diced
- 1 Tablespoon Worcestershire Sauce: Soy sauce is an easy replacement for Worcestershire sauce.
- 2 Cans Tomato Sauce (15 Oz. Each)
- 2 Cans Diced Tomatoes, 15 Oz. each: I like to get store-bought ones, but you can always dice them fresh if you have more time.
- ¼ Cup Chili Powder: You can also use paprika for this recipe.
- 1 Tablespoon Cumin
- 2 Teaspoons Salt
- 2 Teaspoons Pepper
- 2 Cups Cheddar Cheese: This recipe can also use gouda or Swiss cheese.
- Saltine Crackers For Serving: If you don’t have these, you can go with regular corn tortilla chips, and you will be fine.
Preparation And Cooking time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 40 Minutes | 50 Minutes |
How To Make Wendy’s Chili At Home
Step 1
Start by adding your beef to a pan and let it cook well until it is brown in color. Now add diced celery and bell peppers to it.
Step 2
It’s time to add the tomato sauce to the pan.
Step 3
Quickly add in your diced tomatoes.
Step 4
Now, start with your spices. Add salt and pepper first.
Step 5
Follow it up with cumin, chili powder, and Worcestershire sauce.
Step 6
Now add kidney and pinto beans to the pot.
Step 7
Give it all a quick stir and let it cook.
Step 8
Serve it in a nice bowl and enjoy!
Expert Tips That I Recommend
- I know my beef is ready when it starts browning. Some add water beforehand, assuming the meat will cook with the liquid. This is true, but you must let it brown first, or the beef can stay undercooked.
- While making this dish, I like keeping the heat low or medium. High heat will result in a combination of overcooked and undercooked beef. This will also cause the moisture to draw off quickly, which can affect the overall flavor and texture of the dish.
- Beans are a very important part of this dish, but the kind of beans matter. I like to avoid white beans at all costs because they can get lost while cooking and leave no trace for you to enjoy later.
- When making chili at home, it is essential to bloom the spices. Blooming means adding your spices when the beef is cooking rather than in the end. This will allow the spices to be well-roasted and the flavors to blend properly.
- If possible, simmer the chili for an additional 30-60 minutes. This allows the flavors to develop better.
- I like using fire-roasted tomatoes instead of diced tomatoes for a smoky kick. Trust me on this; they make a big difference.
- Finally, once it is ready, I let the chili rest for at least 15 minutes before serving. This allows the flavors to settle and intensify.
FAQs About Wendy’s Chili
Nutritional Information Per Serving
Like all good things, Wendy’s Chili tastes delicious, but it is not healthy. It is best to have this dish in moderation because too much can harm your body.
To give you an in-depth idea, here is a nutritional chart on Wendy’s chili:
| Calories | 386 Kcal |
| Carbohydrates | 22 g |
| Protein | 25 g |
| Fat | 23 g |
| Saturated Fat | 10 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 9 g |
| Trans Fat | 1 g |
| Cholesterol | 73 mg |
| Sodium | 722 mg |
| Potassium | 739 mg |
| Fiber | 8 g |
| Sugar | 2 g |
| Vitamin A | 1757 IU |
| Vitamin C | 14 mg |
| Calcium | 210 mg |
| Iron | 5 mg |
It should be noted that Wendy’s Chili is soy, nut, gluten, and dairy-free. Hence, people following such diets can have it without any restriction. Vegan, keto, and vegetarian diet followers can also have this dish, but they need to make certain modifications to the ingredients first.
Recipe Variations On Different Diets
- Keto Diet: Keto-friendly Wendy’s chili does not call for beans since they are high in carbs. To make it keto-friendly, I skip adding beans and follow the rest of the steps.
Storing And Reheating This Recipe
Storing
- Countertop: I do not like to leave Wendy’s Chili on the countertop for more than 2 hours. Beyond this, it becomes a danger zone for the dish and can be prone to contamination.
- Refrigeration: I always make Wendy’s Chilli in large batches so I can have them whenever I want throughout the week. You can store your leftovers by transferring them to an airtight bag for 5-6 days.
- Freezing: To extend the shelf life of this recipe even further, you can freeze it for 2-3 months. Transfer the leftovers to freezer-friendly bags and thaw them before reheating.
Reheating
- Oven: When I have large portions of Wendy’s Chili to reheat, I rely on the oven. For this, I preheat it to 325 to 350 degrees F. Then, I transfer the leftovers to an oven-friendly dish and cover them with aluminum foil. The foil will prevent the moisture from escaping. Finally, I heat it for 25-30 minutes until it is warm enough. However, keep in mind that for large portions, sometimes it can also take up to 45 minutes to heat well.
- Stovetop: The easiest way to reheat Wendy’s Chili is on the stovetop. To do this, I like to heat up the skillet and pour the leftovers into it. I add a little vegetable or chicken broth to retain moisture and prevent the chili from drying. I heat it at low heat and stir it in between until it is heated.
- Microwave: If you are in a hurry and have a small quantity of chili to heat up, you can rely on the microwave. Start by transferring the leftovers to a microwave-friendly dish. Add a teaspoon of water to prevent it from drying out. I suggest heating it at high power for 20-30 seconds, and you can follow it up with 10-second bursts if needed.
What To Serve With This Recipe
Once your child is ready, you can serve it simply with Garlic Bread on the side. I also like to layer my Tacos and Wraps with this before adding other ingredients.
If you have some Mac and Cheese, you can drizzle a layer of this chili on top and enjoy it together. To make it more filling, have it in a warm rice bowl. Lastly, top the chili with cilantro, sour cream, and salsa for a simple meal.
Printable Version
Wendy’s Chili Recipe
Ingredients
- 2 Lbs Ground Beef
- 2 Cans Pinto Beans 15 Oz. Each Not Drained
- 2 Cans Kidney Beans 15 Oz. Each Not Drained
- 3 Stalks of Celery Diced
- 1 Green Bell Pepper Diced
- 1 Tablespoon Worcestershire Sauce
- 2 Cans Tomato Sauce 15 Oz. Each
- 2 Cans Diced Tomatoes 15 Oz. Each
- ¼ Cup Chili Powder
- 1 Tablespoon Cumin
- 2 Teaspoons Salt
- 2 Teaspoons Pepper
- 2 Cups Cheddar Cheese
- Saltine Crackers For Serving
Equipment
- Stockpot
- Knife
- Cheese Grater
- Spatula
Instructions
- Start by adding your beef to a pan and let it cook well until it is brown in color. Now add diced celery and bell peppers to it.
- It's time to add the tomato sauce to the pan.
- Quickly add in your diced tomatoes.
- Now, start with your spices. Add salt and pepper first.
- Follow it up with cumin, chili powder, and Worcestershire sauce.
- Now add kidney and pinto beans to the pot.
- Give it all a quick stir and let it cook.
- Serve it in nice bowl and enjoy!
Video
Notes
- I know my beef is ready when it starts browning. Some add water beforehand, assuming the meat will cook with the liquid. This is true, but you must let it brown first, or the beef can stay undercooked.
- While making this dish, I like keeping the heat low or medium. High heat will result in a combination of overcooked and undercooked beef. This will also cause the moisture to draw off quickly, which can affect the overall flavor and texture of the dish.
- Beans are a very important part of this dish, but the kind of beans matter. I like to avoid white beans at all costs because they can get lost while cooking and leave no trace for you to enjoy later.
- When making chili at home, it is essential to bloom the spices. Blooming means adding your spices when the beef is cooking rather than in the end. This will allow the spices to be well-roasted and the flavors to blend properly.
- If possible, simmer the chili for an additional 30-60 minutes. This allows the flavors to develop better.
- I like using fire-roasted tomatoes instead of diced tomatoes for a smoky kick. Trust me on this; they make a big difference.
- Finally, once it is ready, I let the chili rest for at least 15 minutes before serving. This allows the flavors to settle and intensify.
Nutrition
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Conclusion
Wendy’s Chili is an inexpensive recipe that can feed a crowd when made at home. Although it takes a little bit of time to cook, it is worth the time.
Chili is a favorite of mine because it is filled with rich flavors and a thick consistency. It complements many dishes and makes great leftovers, so this recipe surely deserves your attention.
Making this recipe home will save you money and time, so try it out. Once you do, let me know in the comments how you like it because Wendy’s Chili always turns out so flavourful.
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