First Step: Start by gathering and prepping your ingredients for a smooth cooking experience this is mise en place in action. Chop 3 stalks celery, dice 1 green bell pepper and 1 onion, and open cans like the 2 (15-ounce) ones of pinto and kidney beans, making sure not to drain them for thicker chili. Measure out spices such as 1 tablespoon chili powder and ¼ cup ground cumin, and have 2 pounds ground beef ready for vegan swaps, use plant-based meat here to keep things simple and inclusive right from the start of your Wendys chili recipe.

Second Step: Heat a large pot over medium-high heat and brown the 2 pounds ground beef until it’s no longer pink, which takes about 5-8 minutes. Halfway through, add the chopped onion, celery, and bell pepper, cooking until the veggies soften, around another 3-5 minutes this builds flavor and texture. Drain any excess grease if needed, then return everything to the pot. If you’re aiming for low-calorie, skip draining to retain moisture or add extra veggies like carrots for more bulk without extra calories.

Third Step: Stir in the remaining ingredients except for the cheddar cheese and saltine crackers: that includes cans of tomato sauce, diced tomatoes with green chilies, beans, and spices like 1 ½ teaspoons garlic powder and ½ teaspoon oregano. Mix well to combine, then bring the pot to a boil this should take about 5 minutes on high heat. Once boiling, reduce to low and simmer uncovered for 2 to 3 hours, stirring occasionally for that deep, melded taste. For quicker versions, cover and simmer for just 30 minutes if time is short, adjusting seasonings as you go for dietary needs like reducing salt.

Fourth Step: As the chili simmers, taste and adjust the seasoning, adding more salt, the ½ teaspoon white sugar for balance, or up to ¼ teaspoon cayenne pepper for heat. This step lets you fine-tune flavors based on what your family likes for instance, if you’re making it gluten-free, double-check bouillon cubes. Simmering also allows flavors to develop, so keep an eye on it to prevent sticking, and consider our slow cooker tips for similar long-cook dishes if you’re adapting for convenience.

Fifth Step: After simmering, remove the pot from heat and let the chili rest for a few minutes to thicken slightly. This helps the flavors settle and makes serving easier. If you’re meal-prepping or adjusting for larger groups, this is a great spot to divide portions for low-calorie tweaks, stir in more beans or veggies before the final simmer to amp up fiber without much added calorie count in your Wendys chili recipe.

Final Step: Serve the chili hot, topped with 2 cups shredded cheddar cheese for a melty finish, and pair it with saltine crackers on the side. This adds a nice crunch and makes it feel like the original Wendys version, perfect for 10-12 servings. Portion about 1 and 1/2 cups per person, and if you want, garnish with extras like diced onions or jalapeños for a fresh touch remember, this Wendys chili recipe not only mimics the fast-food favorite but also offers flexibility, like using ground turkey for lighter meals, ensuring everyone enjoys a bowlful of comfort.