The secret is Ro*Tel tomatoes and the right amount of cumin. Those two ingredients make it taste exactly like Wendy’s.
It’s also incredibly forgiving. Simmer it for hours or throw it in the slow cooker and forget about it.
Recipe Tips for Success
Brown the beef properly. Don’t rush this step. Those caramelized bits add flavor to the whole pot.
Use Ro*Tel tomatoes, not regular diced tomatoes. The green chilies make all the difference.
Don’t drain the beans. That liquid adds flavor and helps thicken the chili.
Start with 2 tablespoons of cumin, then taste and add more if you want deeper flavor.
Let’s Talk Ingredients
The ground beef is your foundation. I use 80/20 ground chuck for the right balance of flavor and fat.
One large yellow onion, diced. Nothing fancy needed.
Green bell pepper and celery create that classic chili base. Don’t skip the celery even if you think you don’t like it.
Chili beans do the heavy lifting. I use 45 ounces, which is usually three cans. Sometimes I mix in tri-colored beans for variety.
Ro*Tel tomatoes are absolutely essential. The combination of tomatoes and green chilies in one can gives this chili its distinctive kick.
Chili powder and cumin are your main spices. A quarter cup of chili powder gives you that deep red color and complex flavor.
Tomato sauce and water create the perfect consistency.
How to Make Wendy’s Chili — Step by Step
1. Brown the beef
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