There’s nothing quite like a big bowl of chili on a cold day especially when it tastes just like Wendy’s! This homemade Wendy’s-Inspired Chili is thick, hearty, and loaded with beef, beans, and that signature kick of spice. It’s the ultimate comfort food that’s easy to make at home and even better the next day. Serve it with a sprinkle of cheddar cheese, a dollop of sour cream, or a handful of crackers — pure comfort in every spoonful!
Step-by-Step Instructions
Step 1: Brown the beef.
In a large pot or Dutch oven, add the ground beef over medium heat. Use a wooden spoon to break it into chunks as it cooks. Let it brown for about 8–10 minutes, until no longer pink. Drain off any excess grease so your chili doesn’t turn oily.
Step 2: Sauté the veggies.
Stir in the chopped onion, celery, and green bell pepper. Let them cook for about 5 minutes, stirring occasionally, until they start to soften and the onion turns translucent. This step builds the flavor base of your chili.
Step 3: Add tomatoes and sauce.
Pour in your diced tomatoes with green chiles, tomato sauce, and about ¼ cup of water. If you prefer a soupier chili, add a bit more water up to ½ cup. Give it a good stir to combine.
Step 4: Season and simmer.
Stir in the chili seasoning packet along with the kidney beans and pinto beans (no need to drain them). Season with a pinch of salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 1 hour, stirring occasionally. The longer it simmers, the deeper the flavor gets.
Step 5: Add the finishing touch.
Right before serving, stir in the white vinegar. It might sound unusual, but it brightens the flavor and balances the richness of the chili, just like Wendy’s does!
Step 6: Serve and enjoy.
Ladle the chili into bowls and top it with shredded cheese, sour cream, chopped onions, or crushed crackers. Serve with warm cornbread or a side of fries for that true diner-style comfort.
Helpful Tips & Tricks
- Go low and slow: The longer the chili simmers, the better the flavor gets. If you have the time, let it cook a full hour or even a bit longer.
- Make it ahead: This chili tastes even better the next day — perfect for meal prep or easy weeknight dinners.
- Balance the flavors: If the chili tastes too acidic, add a small pinch of sugar. If it’s too sweet, a dash more vinegar or hot sauce brings it back to balance.
- Thicker texture: Simmer uncovered for the last 15–20 minutes, or mash a few beans in the pot to thicken naturally.
- Serving idea: Spoon the chili over baked potatoes, hot dogs, or fries for fun twists on classic comfort food.
Frequently Asked Questions
1. Can I make this in a slow cooker?
Absolutely! Brown the ground beef and vegetables first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. It turns out just as delicious and saves stovetop space.
2. What kind of beans are best for chili?
This recipe uses kidney and pinto beans — just like Wendy’s — but you can swap in black beans, navy beans, or even a mix of whatever you have on hand.
3. How do I make it spicier?
If you like heat, add a pinch of cayenne pepper, diced jalapeños, or a few dashes of your favorite hot sauce. Start small and adjust to taste.
4. Can I freeze Wendy’s-style chili?
Yes! This chili freezes beautifully. Let it cool completely, then portion it into airtight containers or freezer bags. Freeze for up to 3 months. Reheat on the stove or in the microwave when ready to enjoy.
5. How can I thicken the chili?
If it’s too thin, let it simmer uncovered for 15–20 minutes. You can also mash some of the beans with the back of a spoon, this naturally thickens the chili without adding extra ingredients.
