Heat a large Dutch oven or heavy pot over medium-high heat. Add 2 lbs lean ground beef and break into small pieces. Cook until deeply browned — about 8–10 minutes. Use a wooden spoon to break clumps so it cooks evenly.

Proper browning produces Maillard flavors (rich, savory, restaurant-style depth). If you skip deep browning, chili can taste flat — especially when replicating Wendy’s signature beefy profile.

Pro Tip: Salt the meat toward the end of browning to avoid drawing out too much moisture early. Drain excess fat unless you want a richer, fattier bowl.

Push the browned beef to one side, add a splash of oil, then add 1 large chopped onion, 3 diced celery stalks, and 1 chopped green bell pepper. Sauté until softened and translucent — 5–6 minutes. Add 3 minced garlic cloves in the final 60 seconds to avoid burning.

These vegetables form the flavor base—what chefs call the mirepoix. They add body, sweetness, and texture to the chili, balancing the acidity from tomatoes and heat from chili powder.

Tip: Cook until the onions show light caramelization for extra sweetness that mimics Wendy’s subtle savory profile.

Stir in one 28-oz can diced tomatoes (undrained), one 15-oz can tomato sauce, 1 cup beef broth or water, 1 can kidney beans (drained), and 1 can pinto beans (drained). Mix to combine.

The tomatoes provide acidity and body; tomato sauce thickens the base; beans add texture and fiber. The right tomato-to-bean ratio is key to achieving the classic Wendy’s texture.

Tip: For thicker chili, use crushed tomatoes or remove some liquid from the diced tomatoes before adding.

Action: Add 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, ½ tsp black pepper, ½–1 tsp salt (to taste), and ¼ tsp cayenne (optional). Stir thoroughly.

Wendy’s chili flavor comes from a balanced chili powder forward profile with cumin and paprika for warmth and smoked depth. Don’t rush this step — evenly distributed spices are essential for consistent flavor.

Pro Tip: Toast ground spices in the pot for 20–30 seconds before adding liquids for a more aromatic, restaurant-grade chili.

Bring chili to a gentle boil, then reduce heat to low and simmer uncovered for 35–45 minutes. Stir occasionally. If the chili becomes too thick, add up to ½ cup more broth or water.

Why this matters: Long simmering reduces acidity, concentrates flavors, and thickens the chili to that signature Wendy’s consistency. Simmering also allows spices to meld with beans and meat for a unified taste.

For the most authentic texture, simmer for 1–2 hours on low, stirring every 15–20 minutes — the longer it cooks, the richer it gets.

Taste and adjust seasoning. Add a touch of sugar (¼–½ tsp) if tomatoes are too acidic, a splash of Worcestershire sauce for umami, or extra salt/pepper to taste. If you want heat, add hot sauce or more cayenne.

Why this matters: Tasting near the end lets you fine-tune flavor and salt levels. Small adjustments can make the chili taste professionally balanced — the final step separates good chili from great chili.

If the chili tastes flat, a squeeze of lime or a splash of apple cider vinegar can brighten the whole pot.

Ladle hot chili into bowls. Top with shredded cheddar, sour cream or Greek yogurt, chopped green onions, and oyster crackers or cornchips — classic Wendy’s accompaniments.

The right garnishes add texture and creaminess, enhancing perceived richness — an important part of the Wendy’s chili experience.

Toast crackers on a pan for 1–2 minutes for a crispier topping that lasts longer in the bowl.