Introduction
Craving the hearty, comforting flavor of Wendy’s famous chili? This copycat recipe brings you the same savory and slightly spicy goodness made fresh at home. It’s a great way to warm up on a cold day or meal prep for the week ahead.
Made with ground beef, beans, tomatoes, and a blend of spices, this chili is a family favorite that tastes just like the real thing—maybe even better!
Ingredients
2 lbs ground beef (80/20 for best flavor)
1 small onion, chopped
1 green bell pepper, chopped
3 celery ribs, chopped
1 (14.5 oz) can diced tomatoes (with liquid)
1 (14.5 oz) can tomato sauce
1 (10 oz) can diced tomatoes with green chilies (e.g. Ro-Tel)
1 (15 oz) can red kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 cup beef broth or water
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp oregano
¼ tsp cayenne pepper (optional for heat)
1 tsp sugar (optional, to balance acidity)
Instructions
Brown the beef: In a large pot or Dutch oven over medium heat, cook the ground beef until fully browned. Drain excess fat.
Add vegetables: Stir in the chopped onion, bell pepper, and celery. Cook for 5–7 minutes until softened.
Add tomatoes and beans: Add diced tomatoes, tomato sauce, Ro-Tel, kidney beans, and pinto beans.
Add seasonings: Stir in the beef broth and all the seasonings: chili powder, cumin, garlic powder, salt, pepper, paprika, oregano, cayenne (if using), and sugar.
Simmer: Reduce heat to low, cover partially, and let simmer for at least 1 hour. Stir occasionally. For best flavor, simmer for 2–3 hours.
Taste and adjust: Taste and adjust seasoning if needed. Add more broth or water if chili becomes too thick.
Description
This copycat Wendy’s chili is thick, rich, and loaded with savory spices and tender beef. The combination of two types of beans and the trio of tomatoes gives it that iconic texture and flavor. It’s not too spicy but packs just enough kick to warm you up. Great for game days, cold nights, or batch cooking!
Tips
Low and slow: Simmer longer to deepen the flavor. Chili always tastes better the next day.
Make it leaner: Use ground turkey instead of beef.
Freezer-friendly: This chili freezes well. Cool completely, then store in airtight containers for up to 3 months.
Chili thickness: If you like thicker chili, let it simmer uncovered for the last 30 minutes.
Variations
Spicier version: Add fresh jalapeños or more cayenne pepper.
Smoky twist: Stir in a teaspoon of chipotle in adobo sauce.
Veggie version: Replace beef with plant-based meat or add more beans, corn, and zucchini.
Toppings: Serve with shredded cheese, sour cream, diced onions, or oyster crackers.
Correction (Common Mistakes to Avoid)
Don’t rush the simmering: The chili needs time to develop flavor.
Avoid over-salting early: Always taste near the end before adding extra salt.
Don’t skip draining the beef: Excess grease can make the chili heavy and greasy.
Use good canned tomatoes: They really influence the end flavor. Fire-roasted or name-brand tomatoes can improve depth.
Enjoy!
Serve your homemade Wendy’s-style chili in a bowl with crackers or cornbread. It’s a warm hug in a dish that’s sure to become a repeat request in your kitchen. Whether you’re making it for a party, meal prep, or a comforting weeknight dinner—dig in and enjoy!