Craving a bowl of hearty, comforting chili that reminds you of the famous Wendy’s recipe? Look no further! This recipe will take you step by step through creating a flavorful chili that’s loaded with ground beef, beans, and just the right amount of spice. Best of all, it freezes well, so you can make a large batch and enjoy it whenever the craving strikes.
Ingredients You’ll Need:
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 (15-ounce) can stewed tomatoes
- 5 (7-ounce) cans tomato sauce
- 1 (15-ounce) can ranch style beans
- 1 (15-ounce) can pinto beans
- 1 (15-ounce) can kidney beans
- 1 (12-ounce) can Rotel diced tomatoes
- 1 (1.25-ounce) package McCormick mild chili seasoning
- 3 lbs ground chuck (you can also substitute ground beef if preferred)
Step-by-Step Directions:
- Brown the Ground Chuck
Begin by heating a large skillet over medium heat. Add the ground chuck and cook until it’s nicely browned, breaking it up as you go. Drain any excess fat to avoid an overly greasy chili. - Prepare the Pot
While the meat is browning, get a large pot ready. This is where all the ingredients will come together for that classic Wendy’s-style chili flavor. - Add Canned Ingredients
Once the ground chuck is browned, transfer it to the large pot. Then, add the stewed tomatoes, tomato sauce, ranch style beans, pinto beans, kidney beans, and Rotel diced tomatoes—juice included. The juices from the cans will add extra flavor and help achieve that thick, hearty chili consistency we all love. - Mix in the Vegetables
Chop the onion and bell pepper and toss them into the pot. These vegetables will soften as the chili simmers, adding sweetness and depth to the dish. - Add Chili Seasoning
Sprinkle in the McCormick mild chili seasoning. This pre-mixed blend makes it easy to achieve the perfect balance of spices without any guesswork. - Simmer to Perfection
Stir everything together, then turn the heat down to low. Allow the chili to simmer until the onions and bell peppers are tender. This should take around 45 minutes to an hour, but the longer you let it simmer, the more the flavors will meld together. Stir occasionally to prevent sticking and ensure everything cooks evenly. - Serve and Enjoy
Once the vegetables are soft and the chili has thickened, it’s ready to serve! Ladle it into bowls and enjoy it with your favorite toppings—shredded cheese, sour cream, or a sprinkle of green onions. And don’t forget the cornbread or crackers on the side! - Freezing the Leftovers
One of the best things about this recipe is how well it freezes. If you’ve made a large batch, let the chili cool completely before transferring it to airtight containers. It can be stored in the freezer for up to three months. When you’re ready for another bowl, just thaw and reheat for a quick, delicious meal.
Tips for the Perfect Chili:
- Customize the Beans: While this recipe calls for a mix of ranch style, pinto, and kidney beans, feel free to switch them out or adjust the amounts to suit your preference.
- Adjust the Spice: If you like your chili on the spicier side, you can use the spicy version of Rotel or add extra chili powder, jalapeños, or hot sauce.
- Make It Ahead: Chili is one of those dishes that tastes even better the next day. Consider making it a day in advance to let the flavors develop even more.
Why This Chili is a Must-Try:
This Wendy’s-style chili recipe brings all the warmth and comfort you expect from a great bowl of chili, with the convenience of easy preparation and common pantry ingredients. Whether you’re making it for a cozy family dinner or a big game day gathering, it’s sure to be a hit. Plus, it’s a fantastic meal-prep option that saves well in the freezer.
