Wendy’s-Style Chili Made at Home with Kidney and Pinto Beans

When ground beef browns in the Dutch oven, the little crumbles pick up color at the edges before the tomatoes go in; that browned start keeps this Wendy's-style chili from…

By Julia • October 25, 2026 • Reading time: 9 min

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When ground beef browns in the Dutch oven, the little crumbles pick up color at the edges before the tomatoes go in; that browned start keeps this Wendy’s-style chili from tasting like a pot of plain tomato sauce. I break the beef into small crumbles as it cooks, then let the onion, green pepper, and celery soften until their sharp raw smell fades. The pot smells different after that—savory, with a mild sweetness from the vegetables.

Using crushed tomatoes, tomato sauce, and diced tomatoes together gives the chili more than one texture: sauce-like body, smooth tomato depth, and soft pieces that stay visible in the spoon. Kidney beans keep their shape while pinto beans turn creamy around the edges, so each bowl has some substance without needing extras. The result is a thick, spoonable chili with beef, vegetables, beans, and tomato in every ladle.

Why the Lid Is the Fastest Way to Keep This Chili Thin

This pot starts with plenty of liquid: crushed tomatoes, tomato sauce, diced tomatoes, and beef broth all go in with the beans. If you cover it for the whole simmer, steam collects under the lid and falls back into the pot. That slows the thickening you want from the tomato base.

Leaving the Dutch oven uncovered lets moisture escape gradually while the ingredients meld. The goal isn’t to boil the chili hard; bring it to a gentle boil, then keep it at a low simmer. Vigorous bubbling can make the bottom catch before the top has had time to reduce, especially in a tomato-heavy pot.

Watch the surface as it cooks. Early on, the liquid looks loose and the beans move freely when you stir; as the chili thickens, the spoon leaves a brief trail through the pot and the tomatoes cling more closely to the beef and beans. Stirring occasionally helps the bottom cook evenly without breaking up the beans.

What the Tomato Trio and Two Beans Bring to the Pot

• Ground beef — The 85% lean beef brings a hearty, savory base and enough rendered fat to brown well. A premium grind isn’t necessary; what matters more is breaking it into small crumbles so it spreads through the chili instead of staying in large clumps. A different meat changes the familiar beef-forward character, so I stick with ground beef here.
• Onion, green bell pepper, celery, and garlic — This combination gives the pot its savory vegetable base, with the garlic added later so it perfumes the spices without burning. Finely chop the onion and dice the pepper and celery evenly; pieces that are close in size soften at a similar pace. Ordinary fresh vegetables work well—there’s no need to seek out specialty produce.
• Chili powder, cumin, paprika, and oregano — The individual spices build a rounded chili flavor without relying on a packaged seasoning blend, which may contain extra salt or a different spice balance. Store-brand single spices are fine. Keep them separate so the cumin, paprika, and oregano stay in proportion to the chili powder.
• Three canned tomato preparations — Crushed tomatoes create a thick base, tomato sauce brings a smooth layer, and diced tomatoes leave soft pieces in the finished chili. Standard canned brands work; the different textures matter more than buying a premium label. Fresh tomatoes aren’t a direct swap because their water content and texture vary.
• Kidney beans and pinto beans — Kidney beans hold their shape, while pinto beans soften more and add a creamy quality. Drain and rinse both before they go into the pot so their canning liquid doesn’t cloud the tomato base. If you’d rather use one kind, swap the kidney beans for pinto beans or the pinto beans for kidney beans; the bowl will lean firmer or creamier depending on your choice.

Building the Chili in the Right Order

Brown the Beef Before the Vegetables Go In

Set a 6-quart Dutch oven over medium-high heat and cook the ground beef, breaking it into small crumbles as it browns. Give it 8–10 minutes, until browned and it reaches 160°F. Don’t rush the browning by leaving the meat in large pieces; smaller crumbles distribute more evenly through the finished chili. Drain off the excess fat, keeping the small amount described in the Kitchen Note.

Soften the Onion, Pepper, and Celery

Add the chopped onion, diced green bell pepper, and diced celery, then cook over medium heat for 5–7 minutes, stirring occasionally. The vegetables should soften and lose their crisp, raw edges without turning mushy. If the pot seems quiet at first, keep stirring and give the vegetables time to release their moisture. This gentle cooking gives them a head start before the tomatoes go in.

Let the Garlic and Spices Turn Fragrant

Stir in the minced garlic, chili powder, cumin, paprika, oregano, kosher salt, and black pepper. Cook for 30 seconds, stirring so the garlic and spices meet the warm vegetables and beef across the pot. You’ll smell the spices bloom before the garlic has time to brown. If anything starts sticking, keep the mixture moving rather than letting the garlic scorch on the bottom.

Simmer Until the Tomato Base Thickens

Stir in the crushed tomatoes, tomato sauce, diced tomatoes, beef broth, drained kidney beans, and drained pinto beans. Bring the pot to a gentle boil, then lower the heat and simmer uncovered for 45–60 minutes, stirring occasionally, until thickened. Once the pot comes off the heat, let the chili rest for 10 minutes before serving; the surface settles and the beans are easier to scoop without splashing hot liquid.

Three Small Changes That Shift the Bowl

Questions That Come Up While the Pot Simmeres

Wendy's-Style Chili Made at Home with Kidney and Pinto Beans

Wendy's style chili simmers ground beef, kidney beans, and pinto beans with tomatoes and warm spices until thick and hearty. This Dutch oven version rests for 10 minutes before serving so the flavors can settle.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 9 minutes mins

resting 10 minutes mins

Total Time 1 hour hr 34 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lb ground beef 85% lean
• 1 yellow onion medium, finely chopped
• 1 green bell pepper medium, diced
• 2 ribs celery diced
• 3 cloves garlic minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 0.5 tsp dried oregano
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 1 cup low-sodium beef broth
• 1 can (15 oz) kidney beans drained and rinsed
• 1 can (15 oz) pinto beans drained and rinsed

Equipment

• 1 6-quart Dutch oven

Method

 

1. In a 6-quart Dutch oven over medium-high heat, cook the ground beef, breaking it into small crumbles, for 8–10 minutes, until browned and it reaches 160°F.
2. Drain off excess fat, leaving about 1 tablespoon in the pot.
3. Add the onion, green bell pepper, and celery and cook over medium heat for 5–7 minutes, stirring occasionally, until softened.
4. Stir in the garlic, chili powder, cumin, paprika, oregano, salt, and black pepper and cook for 30 seconds, until fragrant.
5. Stir in the crushed tomatoes, tomato sauce, diced tomatoes, beef broth, kidney beans, and pinto beans.
6. Bring the chili to a gentle boil.
7. Reduce the heat to low.
8. Simmer uncovered for 45–60 minutes, stirring occasionally, until thickened.
9. Remove the pot from the heat.
10. Let the chili rest for 10 minutes before serving.

Notes

For the best texture, break the beef into small crumbles as it browns. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a lower-fat option, use lean ground turkey in place of the beef.