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.
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
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
- 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.
Joanne B. says
In the video you use 15 oz can of puree…receioe shows larger can…which is it?
Stephanie says
So in the video, my editor cut the second 15 ounce can of tomato puree. Why? I don’t know. Well, I do know, she does not cook. Please use 29 ounces of tomato puree. I am sorry this was confusing.
Let me know if I can do anything else for you.
patrick conway says
Hi Stephanie, I thought your video was well done.I needed clairifacation on something. Your recipe called for Tomatoe Juice not Tomatoe Sauce but Tomatoe Juice?
Stephanie says
The recipe requires tomato juice and tomato puree. There is no tomato sauce in the recipe.
Tom Latzke says
It’s great to find this recipe as the closest Wendy’s to me is 89 miles. The only time I can get it is when I have to drive there for something else. That’s when I buy 8 large chili’s or several family size if they carry it.
Stephanie says
Wow, I used to think I lived out in the middle of nowhere. I am glad you liked the chili.
Tina says
I want to make this. Can you share what brand of chili powder you use? I know that some include a lot of salt.
Stephanie says
I either use Penzey’s or McCormick.
Lynda says
Made this today. I questioned the 1/4 cup of chili powder, but decided to add as directed.
My husband and granddaughter absolutely loved the chili! They both requested that I not lose this recipe. I have a habit of making something and not marking the recipe or printing. I threw out my other chili recipes and printed this one and put in my recipe book . That’s how delicious this recipe is. This will definitely be my go to chili recipe. Most definitely a keeper.
Stephanie says
Oh wow 😉 Thank you! I am so glad to hear your family loved the recipe.
Kim says
I’m so glad that I’m not the only one with this bad habit!
Tony Guinn says
Does anyone know what the serving size is on the nutritional information. Doing keto diet and need to know if this will work with it.
Stephanie says
The serving size is fairly large it is a very full 1 cup serving.
Donny says
great recipe. I became the soup guru at my local country club years ago and usually make 5 gallon plus sizes at a time. this recipe mimics mine almost perfectly except i roast the meat and veggies in the oven first. Dave Thomas eat your heart out!! thanks
Arletta Ferguson says
Would the tomato puree be the same as tomato sauce or is the puree thicker?
Stephanie says
The puree is thicker than sauce. In a pinch you could try using sauce.
LAURETTA SOMERVILLE says
I NEED THE CHRISTOS RECIPE FOR THEIR ROSA MARINARA . NOT SURE OF THE SPELLING.I’M 83 AND CAN’T AFFORD TO BUY IT. PLEASE HELP ME. THANK YOU.
Stephanie says
Thank you for your request, I don’t have the recipe for Christos Rosa Marina Soup, but I will keep it in mind.
Chris says
It’s good Chili but tastes nothing like Wendys
Stephanie says
Thanks for letting me know, where do you think the flavor was off, I would love to improve the recipe.
Kimberly says
It says it makes ten servings at 257 calories. How big is the serving? One cup?
Stephanie says
I believe the serving size is larger than a cup, I think it is about 1 1/2 cups.
Gary Silber says
Question please. I want to make this recipe without any beans. Would the ingredients amounts stay the same? Would I add more beef or just keep everything the same without the beans? Has anyone made it this way?
Stephanie says
I would keep everything the same, maybe add less liquid.
Geri says
How long would I cook this great recipe in a crock pot and on high or low setting?
Stephanie says
Low = three hours, high I would do 1 to 2 hours.
Angela says
Love this recipe and I’ve never added beans before. When I make this recipe I’m able to freeze 2 containers. Makes perfect quick meals after work! And still delicious!
Marianne Todd says
I have been making chili for 50 years. This is better! I cannot explain why – probably just the right combintion of ingredients but it is perfection. Made the recipe exactly as written, simmered for 3-4 hours, 8 generous servings.
Stephanie says
I really think it is the tomato juice. I make chili at home as well, and when I don’t make it with the tomato juice, I don’t like it as well. Everything else is pretty standard.
Mr. Pete says
I agree Stephanie, and I take it a step further by using spicy V-8.
Stephanie says
I bet that does make it great.
Cedriko Bannerman says
I tried it with the Spicy V8 it takes it there! I added some sirlon tips with my Chilli!
Victor Carranza says
This recipe looks great and I’ll definitely give it a try!
Has someone tried to make it in a crock pot?
Linda says
Yes it works wonderfully
Cathy Turner says
Yes I’ve made it several times in my crockpot.
Audra says
This is a great recipe. I have used it for years and everyone loves it. I was a manager for Wendy’s and yes it is patties that make it to the end of the grill and are not considered fresh anymore. They’re places in a sealed bucket in the cooler. The following morning they’re boiled, chopped and drained to make chili. That is the one thing I have always done that the recipe does not call for. I rinse the meat and drain to remove all grease as Wendy’s doe
Normajean Moran says
Thank you for the info on the meat. That’s great to know.
Toni | Boulder Locavore says
Ultimate comfort food!
Joanne says
The celery in here is unexpectedly delicious!