Description

This recipe replicates Wendy’s famous chili, a hearty and comforting dish packed with ground beef, beans, diced vegetables, and rich tomato flavors. Slow-cooked to perfection, it offers a savory blend of spices and vegetables that make for a satisfying meal. Ideal for chilly days, this chili can be topped with sour cream and cheddar for extra indulgence.

Ingredients

Scale

Meat

2 lbs. ground beef

Vegetables and Aromatics

1 medium sized onion (diced)
2 celery ribs (diced)
1 green bell pepper (deseeded and chopped)
3 garlic cloves (minced)

Tomato and Chili Base

30 oz. diced tomatoes (two 15-oz. cans)
30 oz. tomato sauce (two 15-oz. cans)
8 oz. green chilies (two 4-oz. cans)

Beans

15 oz. canned kidney beans (drained and rinsed)
30 oz. canned pinto beans (drained and rinsed)

Seasonings and Additional Ingredients

½ teaspoon salt
½ teaspoon black pepper
1 Tbsp. apple cider vinegar
¼ cup dark chili powder (regular works fine too)

Optional Toppings

Sour cream
Shredded cheddar cheese

Instructions

Brown the Ground Beef: Heat a medium sized nonstick skillet over medium high heat. Add the ground beef and cook until no longer pink, breaking it up as it cooks. Drain the meat to remove excess fat, then transfer the browned beef to a 6-quart slow cooker.
Add Remaining Ingredients to Slow Cooker: Into the slow cooker with the beef, add the diced onion, celery, green bell pepper, minced garlic, diced tomatoes, tomato sauce, green chilies, kidney beans, pinto beans, salt, black pepper, apple cider vinegar, and chili powder. Stir everything together to combine all flavors.
Slow Cook the Chili: Cover the slow cooker and cook on HIGH for 4 hours or on LOW for 8 hours, allowing the flavors to meld and the chili to thicken slightly.
Serve: Spoon the chili into bowls and top with a dollop of sour cream and shredded cheddar cheese, if desired. Serve hot and enjoy your homemade Wendy’s-style chili.

Notes

For a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
Adjust chili powder to taste if you prefer a milder or spicier chili.
Ground turkey or lean ground beef can be substituted for a lower fat option.
Drain and rinse beans well to reduce sodium content if using canned varieties.
Leftover chili stores well in the refrigerator for up to 4 days and freezes beautifully.

Prep Time: 15 minutes
Cook Time: 4 hours on HIGH or 8 hours on LOW
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Keywords: Wendy's chili, slow cooker chili, classic beef chili, comfort food, hearty chili recipe