Wendy’s chili

Step by Step

Step 1

Heat a large stockpot over medium/high heat.

Step 2

Add the ground beef to the stockpot and let it cook for 1-2 minutes, breaking it up into small pieces as it cooks.

Step 3

While the beef is cooking and still pink, add the onion, celery, green pepper, and jalapeño pepper. Stir all of the ingredients together and cook until the beef is just cooked through, about 4-5 additional minutes.

Step 4

Add the rest of the ingredients and stir until combined.

Step 5

Bring the chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.

Step 6

Top with your favorite toppings and enjoy!

Tips and Warnings

Storage: Let the chili cool, transfer it into airtight containers, and refrigerate for up to 5 days. It will thicken as it sits, so feel free to add a splash of water or broth to thin it out before reheating.
Freezing Instructions: Once the chili is completely cool, transfer into a freezer-safe container, and freeze for up to 3 months.
Beans: Most of our chili recipes call for drained and rinsed beans. For this chili recipe, we use the entire can of beans, including the liquid. If you prefer to drain and rinse the beans, add about 1/2 cup of water or beef broth.
Spices: Replace the chili powder, garlic powder, and cumin with 1/3 cup of our homemade chili seasoning. This won’t replicate the exact Wendy’s chili flavor, but it works in a pinch.