Wendy's Chili Recipe
A comforting, slow cooker-friendly, copycat of Wendy’s chili—packed with ground beef, beans, and aromatic spices—that feels like a warm hug in a bowl.
Ingredients
- 1½ pounds lean ground beef (90/10)
- 1 large yellow onion, diced (about 1½ cups)
- 3 cloves garlic, minced (or 1½ teaspoons pre-minced)
- 2 15-oz cans kidney beans, drained and rinsed
- 1 15-oz can pinto beans, drained and rinsed
- 1 14.5-oz can diced tomatoes, undrained (fire-roasted if you like smokiness)
- 1 6-oz can tomato paste
- 3 cups low-sodium beef broth (sub: chicken broth or water)
- 2 tablespoons chili powder (adjust to taste)
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon kosher salt (or to taste)
- 1–2 tablespoons Worcestershire sauce (adds depth)
- 1 teaspoon brown sugar (balances acidity)
- 1–2 fresh jalapeños, seeded and diced (optional, for extra heat)
- Olive oil for sautéing
- For vegetarian, swap ground beef with 12 oz cooked lentils or plant-based crumbles; beans deliver creaminess.
- Choose fresh garlic over jarred for sharper flavor. If your beans are old, give them a quick rinse to remove any tinny aftertaste.
Instructions
- Heat olive oil in a large skillet or slow cooker insert. Sauté onion until softened, then add garlic and jalapeños if using.
- Add ground beef to the skillet and cook until no longer pink. Drain excess fat.
- Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Let spices toast for 30 seconds.
- Mix in diced tomatoes, tomato paste, and brown sugar until well combined.
- Pour in beef broth and Worcestershire sauce, scraping any browned bits from the pan's bottom.
- Cook on low for 6–8 hours or high for 4–5 hours in a slow cooker, or simmer uncovered on the stovetop for 45 minutes.
- Add kidney and pinto beans during the final 30 minutes in the slow cooker or final 15 minutes on the stovetop.
- Adjust seasoning as needed. Let chili rest covered for 10 minutes before serving.
Notes
Testing tip: Add beans during the final cook stage to prevent mushiness. Texture tweak: Mash beans against the pot's side for a thicker chili. Flavor boost: A teaspoon of balsamic vinegar brightens the dish.
Nutrition
Calories: 380kcal
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