Wendy’s Chili Recipe Copycat

Wendy’s chili has been a fan favorite for decades, known for its hearty texture, rich tomato base, and just the right amount of spice. Recreating it at home allows you to enjoy the same comforting flavor with full control over the ingredients. This copycat recipe is perfect for family dinners, game days, or meal prep.

With simple pantry staples like beans, ground beef, tomatoes, and spices, you can make a large pot without spending much. The slow simmering brings out deep flavors, creating a chili that tastes as if it came straight from Wendy’s kitchen.

Whether served with cornbread, rice, or just a sprinkle of cheese, this Wendy’s chili recipe copycat is guaranteed to warm you up and satisfy your cravings.

Ingredients List

– 2 pounds ground beef
– 1 large onion, diced
– 1 green bell pepper, diced
– 1 celery stalk, diced
– 3 cloves garlic, minced
– 2 (14.5 oz) cans diced tomatoes
– 1 (15 oz) can
– 1 (6 oz) can tomato paste
– 1 cup beef broth
– 2 (15 oz) cans kidney beans, drained and rinsed
– 2 (15 oz) cans pinto beans, drained and rinsed
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1 teaspoon oregano
– ½ teaspoon cayenne pepper (optional, for heat)
– Salt and black pepper to taste
– Olive oil for cooking
– Toppings: shredded cheese, sour cream, chopped green onions, tortilla chips

Step-by-Step Instructions

Step 1: In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.

Step 2: Add diced onion, bell pepper, celery, and garlic to the pot. Sauté for 5–6 minutes until softened and fragrant.

Step 3: Stir in chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Cook for 1–2 minutes to allow the spices to bloom.

Step 4: Add diced tomatoes, tomato sauce, tomato paste, and beef broth. Stir well to combine.

Step 5: Mix in kidney beans and pinto beans. Bring the mixture to a gentle boil.

Step 6: Reduce the heat to low and let the chili simmer uncovered for 45 minutes to 1 hour, stirring occasionally. This allows the flavors to deepen and the chili to thicken.

Step 7: Taste and adjust seasoning as needed. Add more cayenne or chili powder for extra spice.

Step 8: Serve hot with toppings such as shredded cheese, sour cream, or tortilla chips.

Cook Time

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Servings

Serves 8–10

Nutritional Information (approx. per serving)

Calories: 320
Carbs: 28g
Protein: 22g
Fat: 12g

Storage Instructions

Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well; portion into freezer-safe bags or containers and freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Pairings/Suggestions

Wendy’s chili copycat pairs perfectly with warm cornbread, garlic bread, or dinner rolls. For a lighter option, serve it over steamed rice or a baked potato. It’s also great with a side salad to balance the richness.

Seasonal Relevance

This chili is ideal for fall and winter, especially on chilly nights or game days. It’s also excellent for summer cookouts when you want something hearty to serve alongside grilled foods. Its versatility makes it a recipe you can enjoy year-round.

Health Benefits

This chili is protein-packed thanks to the beef and beans, making it a filling meal. Beans provide fiber, which supports digestion and heart health. Tomatoes add antioxidants like lycopene, while vegetables like onions, peppers, and celery contribute vitamins and minerals. To make it lighter, substitute ground turkey or chicken and reduce the oil.

Pros and Cons

Pros	Cons
Hearty, filling, and flavorful	Takes over an hour to cook
Budget-friendly ingredients	Not ideal for those avoiding beans
Great for meal prep and leftovers	Can be high in sodium if using canned products
Tastes just like Wendy’s chili	May be too mild for spice lovers without adjustments

Conclusion

This Wendy’s chili recipe copycat captures the iconic flavors of the original while giving you the flexibility of homemade cooking. It’s hearty, flavorful, and loaded with beans, beef, and spices that make every bite comforting and satisfying.

Perfect for cold evenings, gatherings, or weekly meal prep, this chili is a crowd-pleaser that delivers both nostalgia and nourishment. Once you try it, you may find yourself making it a regular part of your cooking routine.

FAQs

Q1: Can I make this chili in a slow cooker?
Yes, brown the beef and sauté vegetables first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

Q2: How can I make this chili spicier?
Increase the cayenne pepper, add diced jalapeños, or use hot chili powder for extra heat.

Q3: Can I use fresh tomatoes instead of canned?
Absolutely. Peel and dice about 4–5 fresh tomatoes and substitute them for canned, though the flavor may be slightly lighter.