Dinner

Wendy’s Chili Recipe

Bylilan Sage February 18, 2026February 18, 2026

Introduction

Wendy’s Chili is a hearty, flavorful dish perfect for cozy nights and family gatherings. Packed with tender ground beef, beans, and a rich tomato base, this slow-cooked chili is easy to prepare and wonderfully satisfying.

A white cup filled with thick chili showing dark red beans, chunks of brown meat, and bright green pieces of pepper in a rich dark reddish sauce, topped with shredded yellow and white cheese melting into the chili; a gold spoon lifting a portion of chili with visible beans, meat, and cheese stretching slightly, held above the cup; in the foreground, a bright red tomato is slightly out of focus, while green peppers and stacked white plates blur in the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs. ground beef
½ teaspoon salt
½ teaspoon black pepper
1 medium sized onion (diced)
2 celery ribs (diced)
1 green bell pepper (deseeded and chopped)
3 garlic cloves (minced)
30 oz. diced tomatoes (two 15-oz. cans)
30 oz. tomato sauce (two 15-oz. cans)
8 oz. green chilies (two 4-oz. cans)
15 oz. canned kidney beans (drained and rinsed)
30 oz. canned pinto beans (drained and rinsed)
1 Tbsp. apple cider vinegar
¼ cup dark chili powder (regular works fine too)
Sour cream and/or shredded cheddar for topping (optional)

Instructions

Step 1: Heat a medium sized nonstick skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink. Drain excess fat, then transfer the beef to a 6-quart slow cooker.
Step 2: Add the salt, black pepper, diced onion, celery, green bell pepper, minced garlic, diced tomatoes, tomato sauce, green chilies, kidney beans, pinto beans, apple cider vinegar, and chili powder to the slow cooker. Stir everything together well.
Step 3: Cover and cook on HIGH for 4 hours or on LOW for 8 hours, allowing the flavors to meld and the chili to thicken.
Step 4: Serve hot, topped with a dollop of sour cream and shredded cheddar if desired. Enjoy your comforting bowl of Wendy’s Chili!

Tips & Variations

For a spicier chili, add diced jalapeños or a pinch of cayenne pepper.
Use ground turkey or chicken for a lighter alternative to beef.
If you prefer a thicker chili, mash some of the beans before cooking or reduce the cooking liquid before serving.
Serve with cornbread or over steamed rice for a complete meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or microwave until heated through. Chili also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

A close-up of a thick chili stew inside a large white bowl, showing rich layers of dark red sauce mixed with kidney beans, small chunks of green bell pepper, and browned ground meat. The chili has a glossy texture with visible bits of spices and vegetables spread evenly throughout the dark reddish-brown liquid. A wooden spoon is partially submerged on the left side, coated with sauce and resting against the side of the bowl. The edges of the bowl have splatters of sauce, and the bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili on the stovetop instead of using a slow cooker?

Yes, you can. After browning the beef and sautéing the vegetables, combine all ingredients in a large pot and simmer over low heat for about 1 to 1½ hours, stirring occasionally.

Can I use dried beans instead of canned beans?

You can, but dried beans need to be soaked and cooked separately before adding to the chili to ensure they’re fully tender.

lilan Sage