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Wendy’s Style Chili with Ground Beef and beans

Wendy’s Style Chili with Ground Beef and Beans

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • Large stockpot or Dutch oven Ideal for stovetop simmering with even heat distribution.
  • Alternative Use a deep nonstick sauté pan or stainless steel pot.
  • Wooden spoon or heat-safe spatula For breaking up the ground beef and stirring without scratching your cookware.
  • Crockpot or slow cooker (optional) If you’re going for a low-effort, high-flavor version, the Wendy’s Copycat Chili Crockpot Sauce variation is a winner. Dump everything in, let it go low and slow for 6–8 hours, and you’ve got yourself a perfect Crockpot Wendy’s chili.
  • Ladle For serving hearty portions without splashing.

Ingredients
  

  • 2 pounds ground beef 80/20 for balanced fat and flavor
  • 1 can 15 oz dark red kidney beans, drained and rinsed
  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 large onion diced
  • 1 green bell pepper chopped
  • 3 ribs celery diced
  • 1 29 oz can tomato sauce
  • 1 14.5 oz can diced tomatoes (undrained)
  • 1 6 oz can tomato paste
  • 2 cups beef broth low sodium
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper optional for heat
  • 1 tablespoon sugar balances acidity of tomatoes
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1 clove garlic minced

Instructions
 

Step 1: Sauté the Base

  1. In your Dutch oven or stockpot over medium heat, add the ground beef. Break it up with a wooden spoon and cook until browned—about 6–8 minutes. Drain off excess fat, leaving just a touch for flavor.

Step 2: Build the Flavor

  1. Add diced onions, green pepper, celery, and garlic. Sauté for 5–6 minutes until the vegetables soften and the onions turn translucent.

Step 3: Spice It Right

  1. Stir in chili powder, cumin, paprika, cayenne (if using), salt, and pepper. Toast the spices for a minute to wake up their oils and boost the chili’s aromatic depth.

Step 4: Tomato Love

  1. Pour in the tomato sauce, diced tomatoes with their juices, tomato paste, and Worcestershire sauce. Stir well to combine

Step 5: Add the Beans & Broth

  1. Toss in the rinsed beans and beef broth. Bring the pot to a simmer over medium-high heat. Once it bubbles, reduce to low and cover slightly, letting it simmer for at least 60 minutes, stirring occasionally. The longer it cooks, the better it gets—aim for that thick, spoon-coating consistency.

Step 6: Taste & Finish

  1. In the last 10 minutes, add the sugar to balance the acidity. Give it a taste test—adjust seasoning if needed. For a fresh zing, stir in a splash of apple cider vinegar right before serving.