Description

Making Wendy’s Chili is a great idea for many reasons. First, it’s simple and quick to prepare, making it perfect for busy days or weekend gatherings. It uses everyday ingredients that you might already have at home. Plus, it’s a comforting dish that your whole family will enjoy!

Ingredients

Scale

How to Make Wendy’s Chili

Making Wendy’s Chili is easy and fun! You will love how all the flavors come together in one big pot. Here’s what you need to do:

Ingredients:

2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-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
1 teaspoon ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions

In a large skillet, brown the ground beef over medium heat. Once it’s fully cooked, drain off the fat.
Transfer the beef to a 6-quart pot.
Add all the remaining ingredients to the pot.
Cover the pot and let the chili simmer for 1 to 1 1/2 hours. Stir it every 15 minutes to blend the flavors.
Alternatively, you can cook it in a slow cooker on low for 3 to 4 hours for a hands-off approach.

How to Serve Wendy’s Chili

Serve Wendy’s Chili hot in bowls. You can top it with shredded cheese, sour cream, or diced green onions if you like. It’s also great with cornbread or over rice. Enjoy it with your family and make lasting memories around the table!

How to Store Wendy’s Chili

Leftover chili can be stored in an airtight container in the fridge for 3 to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just thaw it in the fridge overnight before reheating.

Notes

For a spicier chili, add more cayenne pepper or diced jalapeños.
Use lean ground beef to reduce the fat content.
Feel free to add other vegetables like corn or bell peppers for extra nutrients.