A tablespoon of tomato paste with the spices adds richer flavor.
Some people like a little brown sugar. It adds depth without sweetness.
Serving Ideas
Top with shredded cheddar cheese and sour cream. The cheese melts into the hot chili and the sour cream balances the spice.
Serve over baked potatoes or rice for a heartier meal.
Cornbread or crackers are perfect for soaking up every drop.
What All Goes in Wendy’s Chili
2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
1 celery stalk, diced
45 oz chili beans (or tri-colored beans)
2 cans Ro*Tel diced tomatoes with green chilies
1/4 cup chili powder
2 to 4 tablespoons cumin
8 oz tomato sauce
1 cup water
Salt and pepper to taste
Prep Time: 15 minutes Cook Time: 2 to 8 hours depending on method Serves: 8 to 10
Storage and Make Ahead Tips
This chili tastes even better the next day. Store leftovers in the fridge for up to 5 days.
You can make it up to 3 days ahead and just reheat when ready. Perfect for busy weeks.
It freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove.
Double the recipe for crowds or extra leftovers. You’ll need a bigger pot but everything else stays the same.
Frequently Asked Questions
Can I use different meat?
Ground turkey works fine but has milder flavor. Add an extra tablespoon of chili powder to compensate.
What if I can’t find Ro*Tel?
Use regular diced tomatoes plus a small can of diced green chilies. But Ro*Tel really makes a difference.
Can I use a slow cooker from start to finish?
Brown the meat and vegetables first, then transfer to the slow cooker. It improves the final flavor.
How thick should it be?
Thick enough to coat the back of a spoon but still saucy. The longer you cook it, the thicker it gets.
Can I make this spicier?
See more on the next page
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