Wendy’s Style Chili Recipe

Wendy’s Style Chili is a hearty beef and bean chili made with ground beef, tomatoes, kidney beans, pinto beans, vegetables, and a mild blend of chili seasonings. Inspired by the familiar Wendy’s chili, this homemade version has lots of savory flavor without being overly spicy.

This is not intended to be an exact Wendy’s copycat chili recipe, I was simply inspired by the style and wanted to make my own version.

This easy chili recipe has plenty of beef and beans in a rich tomato base with savory onion, celery, and green bell pepper. It has that familiar Wendy’s-style flavor, but it’s still my own version.

Why You’ll Love This Wendy’s Style Chili

• It’s hearty, with plenty of ground beef and two kinds of beans.
• The chili has lots of flavor without being spicy-hot.
• Diced and crushed tomatoes give it a rich, hearty texture.
• It’s made with simple, familiar ingredients.
• It reheats well, so the leftovers are just as good the next day.
• You can also make it in the slow cooker if you prefer.

Wendy’s Style Chili Ingredients

This chili uses several pantry staples to make a delicious pot of easy homemade chili!

For exact measurements, please see the recipe card below.

Ground Beef, Yellow Onion, Green Bell Pepper, Celery, Diced Tomatoes, Crushed Tomatoes, Tomato Sauce, Kidney Beans, Pinto Beans, Chili Powder, Ground Cumin, Onion Powder, Garlic Powder, Salt, Black Pepper. Not pictured: Worcestershire Sauce and Granulated Sugar

How to Make Wendy’s Style Chili

I love a good one-pot meal! A Dutch oven works especially well for this chili.

• Brown the ground beef in a large Dutch oven or heavy pot over medium-high heat. Break the beef into small crumbles as it cooks and let it develop a little browning for extra flavor.
• Drain off the excess grease.
• Add the onion, green bell pepper, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
• Add the seasonings and stir everything together.

• Add the diced tomatoes, crushed tomatoes, tomato sauce, kidney beans, and pinto beans. Stir well and bring the chili to a gentle boil.
• Reduce the heat to low or medium-low and partially cover the pot.
• Simmer for about 60 minutes, stirring occasionally, until the vegetables are tender and the chili has thickened.
• Taste and adjust the salt if needed before serving.

Tips for the Best Wendy’s Style Chili

• Break the ground beef into fairly small crumbles while browning it. This gives the finished chili a texture closer to restaurant-style chili.
• There is no need to add flour or another thickener. The tomatoes, beans, and simmering time give the chili plenty of body.
• Keep the pot partially covered while it simmers. This allows some moisture to escape while keeping the chili from reducing too quickly.
• If the chili is thinner than you like at the end, remove the lid and simmer it for another 10 to 15 minutes.

Variations and Substitutions

Beans: Pinto beans and kidney beans make a great combination, but black beans can be substituted for the pinto beans.

Ground Beef: Lean ground beef works well. So does ground turkey. If you use beef with a higher fat content, drain it after browning.

Tomatoes: For a smoother chili with fewer tomato pieces, replace one can of diced tomatoes with additional crushed tomatoes.

Spicier Chili: This recipe is intentionally mild. Add a little cayenne pepper or crushed red pepper if you prefer more heat. Chipotle also works, but it will add a smoky flavor.

Chili Seasoning: You can substitute 2 packets McCormick Chili Seasoning Mix for the chili powder, cumin, onion powder, garlic powder, salt, and black pepper.

Slow Cooker Option: See the recipe card notes below for crockpot instructions.

What to Serve with Wendy’s Style Chili

Toppings: Serve your bowl of chili with chopped cilantro, shredded cheddar cheese, diced onion, green onions, sour cream, avocado, tortilla chips, or your favorite chili toppings.

Tex-Mex Cornbread or Mexican Rice are also delicious alongside a warm bowl of chili.

Storage and Reheating

• Store: Put leftover chili in an airtight container in the refrigerator for up to 4 days.
• Reheat: Warm individual servings of chili in the microwave or in a saucepan over medium-low heat, stirring occasionally.
• Freeze: The chili can also be frozen for up to 3 months. Let it cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

More Delicious Chili Recipes

Slow Cooker Beefy Bacon Chili
Sausage Sweet Potato Chili
Slow Cooker Turkey Chili
Instant Pot Chili

If you make this delicious chili recipe, let me know by leaving a comment with a star rating below. 😊

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