Wendy’s Chili Recipe – Wendy’s Chili is a classic fast-food chili option. It offers a satisfying combination of protein, vegetables, and spices in a hearty and flavorful broth. While the exact recipe might be a secret, it’s known for its comforting taste and customizable toppings, making it a popular choice for a quick and filling meal.
Wendy’s Chili Recipe is a popular menu item known for its hearty flavor and satisfying comfort-food qualities.
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Base:
- Ground Beef: Made with fresh, never frozen beef according to Wendy’s.
- Tomatoes: A combination of diced tomatoes with green chilies and crushed tomatoes forms the base, providing a chunky tomato flavor.
- Beans: Kidney beans and pinto beans add a protein boost and a hearty texture.
Seasonings:
- Chili Powder: This is the key spice that provides the signature chili flavor profile.
- Other Spices: Common chili spices like cumin, garlic powder, and black pepper add depth and complexity to the flavor.
- Optional: Some variations might include smoked paprika for a hint of smokiness or Worcestershire sauce for a touch of savory umami flavor.
Texture:
- Hearty and Chunky: The chili has a chunky consistency with ground beef, beans, and diced tomatoes.
- Soupy, Not Dry: It’s not a thick chili but has a soupy consistency that allows for scooping and easy eating.
Flavor:
- Savory and Meaty: The ground beef and chili powder create a dominant savory and slightly spicy flavor profile.
- Tomatoey: The diced and crushed tomatoes contribute a tangy tomato base.
- Balanced Spice Level: It’s generally considered a mildly spiced chili, suitable for most palates.
- Optional Toppings: Customers can personalize the flavor with toppings like shredded cheese, sour cream, chopped onions, or diced avocado.
Wendy’s Chili Recipe
Here’s a recipe for a hearty chili inspired by Wendy’s Chili Recipe signature offering:
Ingredients:
-
For the Beef:
- 2 pounds ground beef (80/20 lean-to-fat ratio)
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For the Vegetables:
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped (optional)
- 1 jalapeño pepper, seeded and diced (optional)
- (1 can, 14.5 oz) diced tomatoes with green chilies (like Ro-Tel)
- (1 can, 15 oz) kidney beans, drained and rinsed
- (1 can, 15 oz) pinto beans, drained and rinsed
- (1 can, 28 oz) crushed tomatoes
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For the Seasonings:
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1 cup water (or beef broth for richer flavor)
- 1 tablespoon Worcestershire sauce (optional)
- 1 tablespoon butter (optional)
Instructions:
- Brown the Beef: In a large pot or Dutch oven, heat a drizzle of cooking oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Sauté the Vegetables: Add the chopped onion, celery, green pepper (if using), and jalapeño (if using) to the pot with the browned beef. Cook for 5-7 minutes, or until softened.
- Add Tomatoes and Spices: Stir in the diced tomatoes with green chilies and crushed tomatoes. Add the chili powder, cumin, garlic powder, smoked paprika (if using), black pepper, and salt.
- Simmer the Chili: Bring the mixture to a boil, then reduce heat to low and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld.
- Add Beans: Stir in the drained and rinsed kidney beans and pinto beans. Simmer for an additional 10-15 minutes to heat through.
- Optional Additions: For a richer flavor, stir in 1 cup of beef broth instead of water during step 3. Additionally, you can incorporate 1 tablespoon of Worcestershire sauce and 1 tablespoon of butter for a touch of savory and creaminess during the last few minutes of simmering (step 5).
- Adjust Seasonings: Taste the chili and adjust seasonings with additional salt, pepper, or chili powder as desired.
- Serve: Serve hot with your favorite chili toppings, such as shredded cheese, sour cream, chopped onions, diced avocado, or chopped fresh cilantro.
Wendy’s Chili Calories
| Size | Calories (Estimated) | Fat (g) (Estimated) | Carbs (g) (Estimated) | Fiber (g) (Estimated) | Sugar (g) (Estimated) | Protein (g) (Estimated) |
Sodium (mg) (Estimated)
|
| Small (8 oz) | 280 | 15 | 30 | 5 | 5 | 12 | 800 |
| Medium (12 oz) | 420 | 22 | 45 | 7.5 | 7.5 | 18 | 1200 |
| Large (16 oz) | 560 | 30 | 60 | 10 | 10 | 24 | 1600 |
How to Make Wendy’s Chili Recipe With Tomato Juice
Making a homemade version of Wendy’s chili with tomato juice is a delicious endeavor. Here’s a detailed recipe that captures the essence of Wendy’s famous chili:
Ingredients:
- 1 lb ground beef (lean preferred)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup tomato juice
- 1 cup water
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- Optional toppings: shredded cheddar cheese, sour cream, diced onions, jalapeños, crackers
Instructions:
- Brown the Ground Beef: In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and cooked through, breaking it up into crumbles as it cooks. Drain excess fat if needed.
- Sauté Vegetables: Add the diced onion, green bell pepper, and minced garlic to the pot with the cooked beef. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add Tomatoes and Sauce: Stir in the diced tomatoes (with their juices) and tomato sauce. Mix well to combine with the beef and vegetables.
- Add Beans and Liquid: Add the drained and rinsed kidney beans and pinto beans to the pot. Pour in the tomato juice and water. Stir to combine.
- Seasonings: Add chili powder, ground cumin, paprika, oregano, black pepper, and salt to the pot. Stir everything together thoroughly.
- Simmer: Bring the chili to a boil over medium-high heat. Once boiling, reduce the heat to low and let the chili simmer, uncovered, for about 1 to 1.5 hours. Stir occasionally.
- Adjust Consistency and Seasoning: If the chili becomes too thick during cooking, you can add more tomato juice or water to reach your desired consistency. Taste and adjust seasoning as needed, adding more salt, pepper, or chili powder according to your preference.
- Serve: Ladle the chili into bowls and serve hot. Optionally, garnish with shredded cheddar cheese, a dollop of sour cream, diced onions, jalapeños, or crackers.
Tips:
- Make Ahead: Chili often tastes even better the next day after flavors have melded. Store leftovers in the refrigerator for up to 3-4 days or freeze for longer storage.
- Customization: Feel free to adjust the heat level by adding more or less chili powder or using hot sauce if desired.
- Variations: For a meatier chili, you can increase the amount of ground beef or add other types of beans like black beans.
This homemade Wendy’s chili recipe with tomato juice captures the hearty, comforting flavors of the original and is perfect for a cozy meal any time of the year. Enjoy!