Wendy’s Chili Recipe


2 pounds ground beef

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

2 cans (14.5 ounces each) diced tomatoes, undrained

1 can (16 ounces) kidney beans, undrained

1 can (16 ounces) pinto beans, undrained

1 can (15 ounces) tomato sauce

1 cup water

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

1/2 teaspoon sugar

1/2 teaspoon cayenne pepper (adjust to taste)


In a large skillet, cook the ground beef over medium-high heat until it’s no longer pink. Drain any excess fat.

In a large pot or Dutch oven, add the cooked beef, chopped onion, green bell pepper, and minced garlic. Cook over medium heat until the onions and peppers are tender, about 5 minutes.

Add the diced tomatoes (with their juices), kidney beans (with their liquid), pinto beans (with their liquid), tomato sauce, and water to the pot. Stir well to combine.

Add the chili powder, ground cumin, paprika, salt, black pepper, dried oregano, sugar, and cayenne pepper to the mixture. Stir to evenly distribute the spices.

Bring the chili to a boil, then reduce the heat to low. Cover and simmer for at least 2 hours, stirring occasionally. The longer you simmer, the more the flavors will meld together.

Taste the chili and adjust the seasonings, especially the cayenne pepper, to suit your preference for spiciness.

Serve hot, garnished with shredded cheese, chopped onions, sour cream, or your favorite chili toppings.


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