The Amazing Wendy’s Chili Recipe

The History Behind Wendy’s

Before we dive into the Wendy’s Chili Recipe, lets go back in the day a bit. If you’re part of my generation, then you probably remember Dave Thomas, the founder of Wendy’s, who starred in his own commercials. Wendy’s has been part of the fast food landscape for even longer than that, though, making its debut in 1969 in Columbus, Ohio. With today’s technology, everyone is trying to get a hold of a copycat recipe to recreate the same taste at home, especially the Wendy’s Chili Recipe.

While you may instantly recognize the Wendy’s logo or the square-shaped burgers on circular buns, you may not know the inspiration behind this fast food creation. Dave Thomas, who was from Kalamazoo, Michigan, based this shape on the burgers from Kewpee Hamburgers, a place he knew from his hometown. The idea was that the square corners of the burgers would stick out of the bun, making them look meatier and like a better deal. Spoiler alert…it worked! And it would be the basis of all those precious “Where’s the beef,” commercials that would eventually follow.

Fun fact: Did you know that Dave Thomas named Wendy’s after his 4^th child? Now you know a bit about the history of Wendy’s and how it started churning out some of your most beloved food items…but how did it start making chili? And how can I get a hold of that Wendy’s Chili recipe?

RELATED: 17 Secret Menu Items from Wendy’s

When Did Wendy’s Start Making Chili?

Unlike some menu items you’ve come to love (me too), Wendy’s has been making chili from the start alongside its signature burgers, fries, and the beloved Frosty. Wendy’s chili was born from a strategy to prevent food waste, and what a delicious solution that was!

One thing that Wendy’s has always promoted is using fresh beef, never frozen. It’s how Wendy’s has been able to carve a name for itself alongside McDonald’s and Burger King. Fresh beef is much more expensive though, and to keep costs from being too pricey to compete with the other burger giants, his clever idea for using leftover cooked patties was to turn it into chili.

Combined in a rich tomato base with beans, peppers, onions, celery, and plenty of savory spices, Wendy’s chili was born and is still one of my absolute favorite things on the menu.

What Happened to Those Cool Solariums?

All this talk about Wendy’s chili brought me back to my childhood when we’d go to Wendy’s and actually WANT to sit and eat there. McDonald’s and Burger King had kids’ play areas in some of their franchises, but Wendy’s again set itself apart with solariums or sunrooms.

My mom would go place our order and pay while we’d grab the best table in the sunroom. We’d people watch out of these big, glass enclosures, even as Mom would trot the food over to the table.

If you’re wondering why these sunrooms are extinct, there’s a good reason they disappeared along with the Super Bar (what a delight that was…perhaps I’ll have to discuss it another time). Sunrooms quietly went away, along with those hanging plants that added a bit more class all in the name of economics. It’s really hard to keep up with climate control when half of your restaurant is made from glass.

I wish they’d come back, but when I’m feeling nostalgic for Wendy’s as it was, I can just sit on my own patio and pretend, all with my own stash of Wendy’s chili. You can make a whole pot of this stuff and it freezes beautifully, making it the perfect meal or side any time, no drive-thru required.

Tips for Making Your Own Wendy’s Chili Recipe

You’ll see the full recipe for Wendy’s chili below. The best part about making it yourself rather than grabbing it from your local Wendy’s is that you can fine-tune the seasonings. I love a nice pop of spice, which you can adjust by adding a bit more cayenne pepper.

You don’t have to just eat your chili out of a bowl though. You could go all the way and add it to rice or noodles. You could also carve out a bread bowl and eat it out of there. Don’t forget your toppings either…I love doing a little chili bar of sorts by setting out shredded cheddar, sour cream, chopped onions (either red, yellow, or green), and hot sauce.

Wendy’s Bucket of Chili Recipe

Wendy's secret chili is a tasty and hearty dish perfect for a cozy meal. It's made with juicy ground beef and a mix of delicious ingredients like tomato juice, tomato puree, red and pinto beans, onion, celery, and green bell pepper. The chili gets its special flavor from a blend of spices including chili powder, cumin, garlic, and a hint of cayenne pepper for a little kick. It's a warm, comforting bowl of love that's great for any time you're feeling hungry and looking for something hearty.

• Cutting Board

• 2 lb ground beef
• 1 qt tomato juice
• 1 can tomato puree
• 15 oz red beans (strained)
• 15 oz pinto beans (strained)
• 1 large onion
• 1/2 cup celery (diced)
• 1/4 cup green bell pepper (diced)
• 1/4 cup chili powder
• 1 tsp cumin
• 1 1/2 tsp garlic
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1/2 tsp sugar
• 1/8 tsp cayenne pepper

1. Rinse the red and pinto beans under cold water and strain them.Chop the onion, dice the celery, and green bell pepper.

2. In a large pot, cook the ground beef over medium-high heat until it's no longer pink, breaking it apart with a spoon as it cooks.Once the beef is fully cooked, drain off any excess fat.

3. To the pot with the ground beef, add the chopped onion, diced celery, and green bell pepper.Cook over medium heat until the vegetables are tender, about 5 minutes.

4. Add the tomato juice, tomato puree, strained red beans, strained pinto beans, chili powder, cumin, garlic, salt, pepper, oregano, sugar, and cayenne pepper to the pot.Stir well to combine all the ingredients.

5. Bring the mixture to a boil, then reduce the heat to low.Cover and simmer, stirring occasionally, for at least 1 hour. This allows the flavors to meld together. For a deeper flavor, you can simmer for up to 1.5 hours.

6. Taste the chili and adjust the seasonings if necessary. If you prefer a spicier chili, you can add a bit more cayenne pepper.

7. Serve the chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or crackers.

8. Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.

1. Prepare the Ingredients:

   • Rinse the red and pinto beans under cold water and strain them.
   • Chop the onion, dice the celery, and green bell pepper.

2. Brown the Ground Beef:

   • In a large pot, cook the ground beef over medium-high heat until it’s no longer pink, breaking it apart with a spoon as it cooks.
   • Once the beef is fully cooked, drain off any excess fat.

3. Add Vegetables:

   • To the pot with the ground beef, add the chopped onion, diced celery, and green bell pepper.
   • Cook over medium heat until the vegetables are tender, about 5 minutes.

4. Combine with Other Ingredients:

   • Add the tomato juice, tomato puree, strained red beans, strained pinto beans, chili powder, cumin, garlic, salt, pepper, oregano, sugar, and cayenne pepper to the pot.
   • Stir well to combine all the ingredients.

5. Simmer the Chili:

   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover and simmer, stirring occasionally, for at least 1 hour. This allows the flavors to meld together. For a deeper flavor, you can simmer for up to 1.5 hours.

6. Taste and Adjust Seasonings:

   • Taste the chili and adjust the seasonings if necessary. If you prefer a spicier chili, you can add a bit more cayenne pepper.

7. Serve:

   • Serve the chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or crackers.

8. Storing:

   • Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.
9. Enjoy your homemade Wendy’s secret chili with family and friends! This recipe makes a hearty and flavorful meal that’s perfect for any occasion.

Main Course

American

copycat, fast food, quick