Best Wendy’s Copycat Chili Recipe (Easy & Hearty)

We’ve all been there. It’s a cold, busy day, and that craving for a hot, hearty bowl of Wendy’s chili hits. It’s a classic for a reason! But why brave the drive-thru when you can make an even better, fresher, and bigger batch at home? This Wendy’s Copycat Chili recipe is your new secret weapon for chilly nights, game days, and easy weeknight dinners.

It’s packed with seasoned ground beef, tender beans, and a rich, savory tomato base that has that signature, slightly sweet flavor we all love. This homemade chili is incredibly easy to make in one pot, and it tastes even better the next day. Get ready for your new favorite comfort food.

Ingredients for Wendy’s Copycat Chili

This recipe uses simple, accessible ingredients to build a rich, complex flavor that tastes just like the real thing, only better.

this now & bake later ❤️

Timing

This one-pot meal comes together quickly, and most of the time is hands-off simmering.

• Prep time: 20 minutes
• Cook time: 60 minutes
• Total time: 1 hour 20 minutes

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green bell pepper, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for one more minute until fragrant.

• Tip: This vegetable base, often called a “mirepoix” (or “holy trinity” in Cajun cooking), builds the first layer of flavor for your chili.

Step 2: Brown the Ground Beef

Add the ground beef to the pot with the vegetables. Use a wooden spoon to break it apart and cook until it’s fully browned, about 8-10 minutes. If you’re using beef with a higher fat content, this is a good time to spoon off any excess grease.

Step 3: Add Tomatoes and Spices

Stir in the chili powder, cumin, salt, pepper, garlic powder, and sugar. Let the spices “bloom” in the hot pot for about 30 seconds, stirring them into the beef. This step toasts the spices and deepens their flavor. Next, add the tomato paste and stir it into the meat, followed by the can of diced tomatoes (with their juices) and the can of tomato sauce.

Step 4: Add Beans and Broth

Mix in the drained and rinsed kidney beans and pinto beans. Pour in the beef broth (or water) and stir everything together to combine.

Step 5: Simmer to Perfection

Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer, uncovered, for 45 to 60 minutes, stirring occasionally. This simmering time is crucial—it thickens the chili and allows all the flavors to meld together into that classic, savory stew.

Nutritional Information

This is a hearty, protein-packed meal. Here is an estimated nutritional breakdown per serving (assuming the recipe makes 8 servings).

• Calories: 350 kcal
• Protein: 28 g
• Fat: 15 g
• Carbohydrates: 25 g
• Fiber: 8 g
• Sugar: 9 g

(Note: These values are estimates and will vary based on your specific ingredients, such as the fat content of your ground beef.)

Healthier Alternatives for Wendy’s Copycat Chili

This recipe is easy to tweak for different dietary needs!

• Leaner Chili: Swap the 80/20 ground beef for 93/7 lean ground beef or ground turkey.
• Lower Sodium: Use low-sodium beef broth, no-salt-added canned tomatoes, and rinse your beans thoroughly.
• Extra Veggies: This is a perfect recipe to hide more vegetables. Add a can of drained corn, 1 cup of diced zucchini, or even 1/2 cup of shredded carrots along with the other vegetables.
• Vegan Version: Use a high-quality plant-based ground “beef” (like Impossible or Beyond), swap the beef broth for vegetable broth, and you have a delicious vegan chili.

Serving Suggestions

This chili is a fantastic one-pot meal, but the toppings are what make it a masterpiece!

• The Classic: Serve it piping hot with a generous handful of shredded cheddar cheese, a dollop of sour cream, and some diced green onions.
• For Crunch: It’s perfect with saltine crackers (the Wendy’s way!), Fritos, or crushed tortilla chips.
• The Full Meal: A thick slice of warm, buttered cornbread is the ultimate partner for this chili.
• Chili Cheese Potato: Ladle this chili over a hot baked potato for a complete and satisfying meal.

Common Mistakes to Avoid

• Not Simmering Long Enough: Rushing the simmer will leave you with a thin, watery chili that tastes like seasoned tomato sauce. Solution: Let it simmer for at least 45 minutes, uncovered. This thickens the chili and marries the flavors.
• Not Rinsing the Beans: The liquid in canned beans is starchy and salty, which can make your chili sauce cloudy and overly salty. Solution: Always drain and rinse your canned beans in a colander until the water runs clear.
• Forgetting the Sugar: It sounds strange, but the tablespoon of sugar is key to that “copycat” flavor. Solution: Don’t skip it! It doesn’t make the chili sweet; it balances the acidity of the tomatoes and creates that signature taste.

Storing Tips

The best news: this chili is even better the next day! The flavors have more time to meld.

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: This chili freezes perfectly. Let it cool completely, then portion it into freezer-safe bags or containers. It will keep for up to 3 months.
• Reheat: Thaw frozen chili in the fridge overnight. Reheat gently in a saucepan on the stovetop, adding a splash of beef broth if it’s too thick.

Conclusion

There’s nothing better than a homemade bowl of comfort, and this Wendy’s Copycat Chili recipe is as comforting as it gets. It’s hearty, flavorful, and incredibly easy to make for a crowd or to meal prep for the week. It has all the nostalgic flavor of the original, but with the freshness of a home-cooked meal.

We hope you enjoy this easy chili recipe! Try it out and let us know in the comments how it turned out for you. We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe for more delicious copycat recipes!

FAQs

Q1. Can I make this chili in a slow cooker?

Absolutely! Follow steps 1 and 2 to sauté the veggies and brown the beef on the stovetop first. Then, transfer everything to a slow cooker. Add the remaining ingredients, stir, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Q2. Is this chili recipe spicy?

As written, this recipe is very mild and family-friendly. The “heat” is just a warm, savory spice from the chili powder. If you like it spicy, add 1/2 teaspoon of red pepper flakes, a few dashes of your favorite hot sauce, or a pinch of cayenne pepper.

Q3. Can I use different beans?

Yes! While pinto and kidney beans are the classic “Wendy’s” combination, this chili is very forgiving. You could use black beans or even white northern beans if that’s what you have on hand.

Best Wendy’s Copycat Chili Recipe (Easy & Hearty)

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour 20 minutes
• Yield: 8 Servings 1x

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Description

This Wendy’s Copycat Chili recipe is your new secret weapon for chilly nights, game days, and easy weeknight dinners. It’s packed with seasoned ground beef, tender beans, and a rich, savory tomato base that has that signature, slightly sweet flavor we all love. This homemade chili is incredibly easy to make in one pot, and it tastes even better the next day.

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Ingredients

• 2 tablespoons Olive oil

• 1 Medium onion, finely diced

• 1 Green bell pepper, finely diced

• 2 ribs Celery, finely diced

• 2 cloves Fresh garlic, minced

• 2 pounds Ground beef (80/20)

• 1 can (14.5 oz) Diced tomatoes, undrained

• 1 can (15 oz) Tomato sauce

• 1 can (6 oz) Tomato paste

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

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

• 1 cup Beef broth (or water)

• 2 tablespoons Chili powder

• 1 teaspoon Cumin

• 1 teaspoon Kosher salt

• 1/2 teaspoon Black pepper, freshly ground

• 1 teaspoon Garlic powder

• 1 tablespoon Granulated sugar

• 1/4 teaspoon Red pepper flakes (optional)

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Instructions

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green bell pepper, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables are softened and the onion is translucent.

2. Stir in the minced garlic and cook for one more minute until fragrant.

3. Brown the Ground Beef: Add the ground beef to the pot with the vegetables. Use a wooden spoon to break it apart and cook until it’s fully browned, about 8-10 minutes. Spoon off any excess grease if necessary.

4. Add Tomatoes and Spices: Stir in the chili powder, cumin, salt, pepper, garlic powder, and sugar. Let the spices “bloom” in the hot pot for about 30 seconds, stirring them into the beef.

5. Stir in the tomato paste, followed by the can of diced tomatoes (with their juices) and the can of tomato sauce.

6. Add Beans and Broth: Mix in the drained and rinsed kidney beans and pinto beans. Pour in the beef broth (or water) and stir everything together to combine.

7. Simmer to Perfection: Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer, uncovered, for 45 to 60 minutes, stirring occasionally. This simmering time is crucial for thickening the chili and melding the flavors.

Notes

• Mirepoix: Sautéing the onion, green bell pepper, and celery (a “mirepoix” or “holy trinity”) builds the first layer of flavor for your chili.
• Blooming Spices: Toasting the dry spices for about 30 seconds in the hot beef fat before adding liquids deepens their flavor.
• Simmer Time: Don’t rush the simmer! The 45-60 minute simmer time is essential for thickening the chili and allowing all the flavors to meld together.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Main Course, Dinner, Chili
• Method: Simmering, Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350 kcal
• Sugar: 9 g
• Sodium: 650 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 8 g
• Protein: 28 g
• Cholesterol: 75 mg