Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 9 minutes
resting 10 minutes
Total Time 1 hour 34 minutes
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.