Wendy’s Chili just can’t be beat. Wendy’s makes this classic recipe fresh every day, and you can do the same. You can make Wendy’s Chili Recipe just like they do. Tomato juice really enhances the flavor of this chili, as does the chili powder, though you may want to start off with a little less chili powder. I find that 1/4 cup isn’t too hot, and is still very flavorful.
Wendy’s Chili
Now, it is said that Wendy’s chili is made from grilled hamburger patties that didn’t make it into their burgers. You don’t have you start out with hamburger patties, but the fresh ground beef. We think it is easier to start out this way when you make your own chili. We suggest that you brown the beef very thoroughly before making your chili. If you are a die-hard Wendy’s Chili fan you can start out with about 2 pounds of ground meat, fry it up as hamburgers, but you must cook them until they are very well done.
Did you know??
- Wendy’s Chili is gluten free.
There are lots of fresh ingredients in this chili, and you can put this recipe together in no time. This recipe has onions, celery, green bell pepper, two types of beans, beef, and chili seasoning. You won’t be disappointed when you make a delicious bowl of this amazing chili from scratch.
It is important to cook this chili for the entire time as listed in the recipe. The flavors mellow and change over the cooking time. I understand that some people also feel that 3 tablespoons of chili powder are too much. I think if you stick with standard brands of chili powder this is best. Chili powder is a combination of several spices, there isn’t a chili powder plant. Stick with a well-known brand, and if you naturally like foods that are less spicy consider using less. Again, I fully stand behind the 3 tablespoons as listed in the recipe below.
Can you make Wendy’s Chili in a slow cooker? Yes, you can!
Can you make this delicious chili in a slow cooker? Of course! Simply brown the ground beef, draining the beef, and then pouring everything into a slow cooker, and then cook on low for about 4 hours.
I hope you enjoy this recipe and check out my other Wendy’s copycat recipes.
Wendy’s Chili for the Instant Pot
Wendy’s Summer Berry Chicken Salad
Wendy’s Apple Pecan Salad
Wendy’s Barbeque Ranch Chicken Salad
Wendy’s Fondue Fries
Garlic parmesan buffalo wings would go great with this chili.
Wendy’s Chili
Ingredients
- 2 pounds fresh ground beef
- 1 quart tomato juice
- 1 (29-ounce) can tomato puree
- 1 (15-ounce) can red beans, drained
- 1 (15-ounce) can pinto beans, drained
- 1 large onion, chopped (about 1 1/2 cups)
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 cup chili powder (you may want to use less, as some people find this is too much)
- 1 teaspoon cumin
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
Instructions
Stovetop Directions
- In a skillet, brown the ground beef; drain. Put the drained beef and the remaining ingredients in a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
Slow cooker Directions
- In a skillet, brown the ground beef; drain. Put the drained beef and the remaining ingredients in a slow cooker, turn on low and cook for 4 hours.
Ember-Leigh Hamilton says
This is my go to chili recipe. Family loves it.
As I do not like hunks and chunks of vegetables, I put the onions, green pepper and celery in a mini blender and then toss the mixture in.
ED DAVIDSON says
We live in New Mexico, USA. There most certainly is a chili plant! Our state is famous for our “Hatch” green Chile from Hatch NM. The Chile peppers start out green, then as they ripen they turn to a dark red. The red pods are usually dried and ground up to make chili powder. The green pods are usually used fresh, frozen, or canned (green is spelled “chile” & red is spelled “chili).” Hope this helps!
Mark Weber says
I decided to give this recipe a try because I’ve always enjoyed Wendy’s chili. I made a double batch today (1/25/20) using 92% ground sirloin. I multiplied the quantities for all ingredients by two (i.e., 4 lbs ground beef, etc.). My only changes to the recipe were I used crushed tomatoes (SMT brand) instead of puree, I reduced the quantity of garlic powder by about half and added about 4 cloves of garlic that I squeezed thru a press. I bumped up the quantity of ground cumin a bit as recommended in the video and I added some extra diced celery and green pepper to make sure it didn’t disappear in the mix. I chopped the onion a bit on the coarse side, and added about 25% of it to the ground meat as it finished browning to “sweat it” a little as shown in the video (I drained the ground meat first although the video didn’t show that happening). The rest of the chopped onion was added along with everything else. The result tastes exactly like Wendy’s chili in my humble opinion. Thank you and keep up the good work!