Wendy’s Copycat Chili Recipe

A hearty, thick, and flavorful homemade chili loaded with seasoned ground beef, tender kidney beans, tomatoes, green peppers, onions, and celery. This Wendy’s-style chili is rich, comforting, budget-friendly, and perfect for chilly evenings or meal prep!

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Cuisine: American
Difficulty: Easy

Ingredients

Main ingredients

• 2 pounds ground beef (lean, 80/20 or 85/15)

• 1 large onion, finely chopped

• 1 green bell pepper, diced

• 1 celery stalk, diced

• 1 can (28 oz) crushed or diced tomatoes

• 1 can (15 oz) tomato sauce

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) pinto beans, drained and rinsed

• 1 cup beef broth

• 2 tablespoons tomato paste

Seasonings

• 2 tablespoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• ½ teaspoon dried oregano

• ½ teaspoon black pepper

• 1 teaspoon salt, or to taste

• 1 teaspoon sugar (optional)

• ¼ teaspoon cayenne pepper (optional, for extra heat)

Instructions

1. Brown the ground beef

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and cook for 7–10 minutes, breaking it apart with a wooden spoon until browned. Drain excess grease if necessary.

2. Cook the vegetables

Add the chopped onion, green bell pepper, and celery. Cook for 5–6 minutes until softened and fragrant.

3. Add the tomato ingredients

Stir in the tomato paste, crushed tomatoes, and tomato sauce. Mix thoroughly until everything is well combined.

4. Add beans and broth

Add the kidney beans, pinto beans, and beef broth. Stir gently to distribute the ingredients evenly.

5. Season the chili

Add chili powder, cumin, garlic powder, onion powder, paprika, oregano, black pepper, salt, sugar, and cayenne pepper if using.

6. Simmer slowly

Bring the mixture to a gentle boil. Reduce the heat to low, cover partially, and simmer for 60–75 minutes. Stir occasionally to prevent sticking.

7. Adjust and serve

Taste and adjust the salt, spices, and thickness. If the chili is too thick, add a little beef broth. If it’s too thin, simmer uncovered for another 10–15 minutes.

Serve hot with your favorite toppings!

Nutrition Information

Estimated per serving, based on 8 servings and 85/15 ground beef.

Nutrition values are estimates and vary with the beef, canned ingredients, and seasonings used.

Nut Information & Allergies

• Peanuts: Not included.

• Tree nuts: Not included.

• Almonds: Not included.

• Walnuts: Not included.

• Cashews: Not included.

• Pecans: Not included.

• Nut-free: No nuts are required in this recipe, but check ingredient labels for cross-contamination warnings.

Potential allergens:

• Dairy: Only if adding cheese or sour cream.

• Gluten: Check broth, seasoning mixes, and toppings.

• Soy: Check packaged seasonings and broth.

Serving Suggestions

Serve your chili with:

• Shredded cheddar cheese

• Sour cream

• Chopped green onions

• Fresh jalapeño slices

• Cornbread or garlic bread

• Tortilla chips

• Baked potatoes

Storage & Meal Prep

Refrigerator: Store in an airtight container for up to 3–4 days.

Freezer: Freeze in individual portions for up to 3 months for best quality.

Reheating: Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if needed.

Meal prep tip: Divide into individual containers after cooling. It makes an excellent make-ahead lunch or dinner.

Frequently Asked Questions (Q&A)

Q1: Does this taste like Wendy’s chili?

Yes! This homemade copycat version uses ground beef, kidney beans, pinto beans, tomatoes, and classic chili seasonings to recreate that familiar hearty flavor.

Q2: Can I use ground turkey instead of beef?

Absolutely! Ground turkey or chicken works well as a leaner alternative.

Q3: Can I make this chili in a slow cooker?

Yes. Brown the beef first, add all ingredients to your slow cooker, and cook on LOW for 6–8 hours or HIGH for 3–4 hours.

Q4: Can I make this chili spicy?

Yes! Add cayenne pepper, jalapeños, or extra chili powder to increase the heat.

Q5: Can I leave out the beans?

Yes. You can omit the beans, although the chili will have a different texture and lower fiber content.

Q6: Why is my chili too watery?

It may need more simmering time. Cook uncovered for another 10–15 minutes to reduce excess liquid.

Q7: Can I prepare this recipe a day ahead?

Definitely! The flavors develop beautifully overnight. Refrigerate and reheat thoroughly before serving.

Q8: Is this chili keto-friendly?

Not strictly. Kidney and pinto beans contain carbohydrates. For a lower-carb version, reduce or replace the beans with low-carb vegetables.

Q9: Is this recipe gluten-free?

It can be gluten-free if you use certified gluten-free broth and seasonings and check all packaged ingredients.

Q10: Can I use canned beans without rinsing?

Yes, but draining and rinsing them can reduce excess sodium. You may need to add a little extra broth.

Q11: What is the best beef to use?

85/15 ground beef is a great choice because it provides good flavor without making the chili excessively greasy.

Q12: Can I freeze leftover chili?

Yes! Freeze in airtight, freezer-safe containers for up to 3 months for best quality.

Final Tip: Let the chili simmer slowly. The longer cooking time helps the beef, beans, tomatoes, and spices blend together for a rich, thick, restaurant-style flavor!