There’s something so comforting about a bowl of chili — especially when it tastes like the one from Wendy’s. What I love most about this recipe is that it delivers on flavor, nostalgia, and practicality all in one pot. Seriously, this chili is:
- Thick, hearty, and filling — thanks to the combination of two kinds of beans, ground beef, tomatoes, and spices. It’s a real meal in a bowl.
- Budget-friendly and freezer-friendly, which means you can cook once and eat it all week or stash some away for later.
- Incredibly customizable. You can make it spicier, smokier, or even meatless if that’s your vibe.
I’ve been making this chili on rotation, especially during the cooler months, and it never disappoints. It’s perfect for game days, weeknight dinners, or when you just want to curl up with something warm and satisfying. Plus, my house smells amazing every single time I make it — I swear, that alone is reason enough.
Oh, and can we talk about how good this is with a side of cornbread or tortilla chips? Ugh. So good.
Table of Contents
What is Copycat Wendy’s Chili Recipe?
This recipe is my take on the classic Wendy’s Chili we all know and love — that hearty, tomato-based chili with ground beef, beans, peppers, onions, and a perfectly balanced blend of spices. If you’ve had it before, you know it’s not overly spicy, not too thick, not too watery. It’s just right.
The beauty of this chili is that it doesn’t rely on fancy ingredients or complicated techniques. It’s the kind of meal that feels approachable and familiar — like something your mom or grandma might have made on a Sunday afternoon, only now it’s got that fun fast-food twist.
And while Wendy’s chili might be made in giant industrial vats, making it from scratch at home gives you full control over the ingredients — no mystery meat or preservatives here!
I’ve spent a few weekends testing and tasting to get this just right. I even got my husband and kids to do blind taste tests (they’re now chili snobs, by the way). This version nails the texture and taste of the original, but I also added a few optional upgrades — like a pinch of smoked paprika and a splash of hot sauce — to make it even more flavorful.
Key Ingredients
Let’s talk ingredients! One of the reasons I love this recipe so much is because it’s mostly pantry staples. Here’s what you’ll need and why each one matters.
Ground Beef
Wendy’s famously uses leftover burger patties in their chili (yes, really!). At home, I use 80/20 ground beef for the right balance of flavor and fat. You can also go leaner or sub in ground turkey or plant-based crumbles.
Onion, Celery & Green Pepper
This trio is the aromatic base that gives the chili depth. Don’t skip the celery — it adds a subtle savory note that’s super important here.
Canned Tomatoes
We’re using a combo of diced tomatoes and tomato sauce to build that rich tomato base. I sometimes throw in fire-roasted tomatoes for a smokier edge.
Beans
Kidney beans and pinto beans are classic. They add protein, texture, and bulk. Make sure to drain and rinse them before adding.
Chili Powder + Cumin + Garlic Powder + Onion Powder
This is the spice quartet that makes the whole pot sing. I also add a touch of smoked paprika (optional) for a deeper flavor.
Sugar and Salt
Just a tiny bit of sugar balances the acidity from the tomatoes. Don’t skip it!
Water or Beef Broth
You’ll need some liquid to simmer everything together. Broth gives it a richer taste, but water totally works.
Step-by-Step Instructions
This chili is the kind of recipe you can prep with a cup of coffee in hand and your favorite playlist going in the background. Here’s exactly how I make it:
Step 1: Brown the Beef
In a large Dutch oven or heavy-bottomed pot, cook your ground beef over medium heat until it’s fully browned. Break it up with a wooden spoon as it cooks. Once it’s done, drain any excess grease (especially if using 80/20).
Step 2: Sauté the Veggies
Add your diced onions, celery, and green peppers to the pot with the beef. Sauté until they’re soft and fragrant — about 5–7 minutes.
Step 3: Add the Tomatoes and Beans
Now it’s time to build the base. Stir in the diced tomatoes (with their juices), tomato sauce, drained beans, and about 1 ½ cups of water or broth. Give it a good stir.
Step 4: Spice It Up
Add in all your spices: chili powder, cumin, garlic powder, onion powder, salt, a bit of sugar, and smoked paprika if using. Stir to combine.
Step 5: Simmer Low and Slow
Bring the whole thing to a gentle boil, then reduce the heat and let it simmer, uncovered, for 45 minutes to an hour, stirring occasionally. This is where the magic happens — flavors meld, the chili thickens, and your house smells like comfort.
Step 6: Taste and Adjust
Before serving, give it a taste. Need more salt? Want more heat? Add a dash of hot sauce or a pinch more chili powder.
Variations and Substitutions
This chili is super forgiving, which means it’s perfect for customizing based on what you’ve got on hand or your dietary needs.
Meat Options
If beef isn’t your thing, ground turkey, chicken, or even impossible meat work great. You’ll still get that meaty texture with your own twist.
Spice Levels
The Wendy’s version is pretty mild, so if you like it spicier, toss in a chopped jalapeño, a splash of hot sauce, or even a pinch of cayenne.
Tomato Options
Fire-roasted tomatoes give a smoky flavor that’s so good here. Crushed tomatoes can also work in place of diced if you want a smoother chili.
Beans
Black beans or white beans can stand in for kidney or pinto if needed. I’ve also made this with all kidney beans and it was still delish.
Thicker or Soupier?
Want a thicker chili? Simmer it longer, or mash a few beans with a fork to release their starch. Prefer it soupier? Add a splash more broth.
Meal Ideas to Try
This chili is a meal on its own — but it also plays really well with others. Here’s how I love to serve it:
Chili Bowls
Ladle it into a bowl and top with shredded cheddar, sour cream, and a sprinkle of green onions. Sometimes I add crushed tortilla chips for crunch!
Over Baked Potatoes
Oh my goodness, chili on a baked potato is next-level cozy. Load it up with cheese, sour cream, and maybe some pickled jalapeños for a kick.
With Cornbread
A slice of sweet, crumbly cornbread on the side makes the perfect combo. The sweetness plays so nicely with the spice.
Chili Dogs or Chili Nachos
Got leftovers? Spoon it over hot dogs or layer it on tortilla chips with melty cheese for a crowd-pleasing snack.
FAQs
How Close is this to the Real Wendy’s Chili?
Very close! The flavor, consistency, and texture are all modeled after the original. In fact, I think it’s even better because you can control the freshness and spice level.
Can I Make this in a Slow Cooker?
Yes! Brown the beef and sauté the veggies first, then transfer everything to your slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Can I Freeze this Chili?
Absolutely. Let it cool completely, then portion it into freezer-safe containers. It keeps well for up to 3 months. Just thaw and reheat on the stove or microwave.
Can I Make it Vegetarian?
Totally. Swap the beef for lentils, chopped mushrooms, or a plant-based meat alternative. Use vegetable broth instead of beef broth.
How Long Does it Keep in the Fridge?
Stored in an airtight container, it stays fresh in the fridge for up to 5 days. I like to portion it out for easy lunches throughout the week.
Copycat Wendy’s Chili Recipe Card
Ingredients:
- 2 lbs ground beef (80/20 preferred)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 ½ cups beef broth or water
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt (or to taste)
- 1 tsp sugar
- ½ tsp smoked paprika (optional)
- Dash of hot sauce (optional)
Instructions:
- In a large pot or Dutch oven, brown the ground beef over medium heat. Drain any excess fat.
- Add diced onion, green pepper, and celery. Sauté until softened, about 5–7 minutes.
- Stir in diced tomatoes, tomato sauce, pinto beans, kidney beans, and beef broth.
- Add all spices: chili powder, cumin, garlic powder, onion powder, salt, sugar, and smoked paprika. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally.
- Taste and adjust seasoning. Serve warm with toppings of choice.
