Name: Wendy's Copycat Chili
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 cup chopped yellow onion; 1 cup chopped celery; 1 cup chopped green bell pepper; 2 cans (14.5 oz) diced tomatoes with juice; 1 can (15 oz) tomato sauce; 2 tbsp tomato paste; 1 1/2 cups water or beef broth; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) pinto beans, drained and rinsed; 3 tbsp chili powder; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 1 tsp sugar

I’ve always had a soft spot for a warm bowl of chili, especially the kind that’s hearty, loaded with flavor, and reminds me of something you’d get from a cozy diner or fast food drive-thru. That’s exactly why I wanted to recreate Wendy’s famous chili at home. This Wendy’s Copycat Chili brings all the same savory depth, meaty goodness, and slow-simmered richness you’d expect—without needing to leave the house.

It’s the kind of dish that tastes even better the next day, making it a great meal prep option or easy weeknight dinner. I’ve tweaked and tested this recipe to match that classic Wendy’s flavor with ingredients you likely already have in your pantry. It’s bold, comforting, and incredibly satisfying any time of year.

Why You’ll Love This Wendy’s Copycat Chili

This recipe hits all the high notes—flavor, convenience, and cost-effectiveness. The ingredients are straightforward, the cooking steps are simple, and the result is a pot full of savory, meaty chili that tastes like it’s been simmering for hours (because it has!). It freezes well, feeds a crowd, and is loaded with fiber, protein, and rich tomato goodness.

Whether you’re a chili purist or someone who loves to customize toppings, this dish is a crowd-pleaser. It’s perfect for game days, cold weather, or those nights when you just want something nostalgic and soul-warming.

What Kind of Ground Beef Should I Use?

I recommend using lean ground beef—something around 85% lean. It provides enough fat for flavor without making the chili greasy. If you use fattier ground beef, just be sure to drain the excess grease after browning. You can also swap in ground turkey or chicken if you’re looking for a lighter option.

Options for Substitutions

Beans: Don’t love kidney or pinto beans? Black beans or even cannellini beans work well here.
Meat: Want a healthier or different protein? Ground turkey or plant-based crumbles are great alternatives.
Spice Level: Add diced jalapeños, crushed red pepper flakes, or a dash of hot sauce to up the heat.
Tomatoes: If you’re out of diced tomatoes, crushed tomatoes or whole peeled (chopped) will do the job.
Low Sodium: Use low-sodium broth and canned goods if you’re watching your salt intake.

Ingredients for this Wendy’s Copycat Chili

Ground Beef: The heart of this chili. It brings richness, protein, and that signature texture you expect from Wendy’s version.
Onion: Adds aromatic sweetness and depth. Yellow or white onions both work.
Celery: A classic base veggie that brings a subtle earthiness and soft crunch.
Green Bell Pepper: Offers a mild bitterness that balances the overall flavor.
Canned Diced Tomatoes: Forms the acidic tomato base and delivers chunks of juicy tomato in every bite.
Tomato Sauce: Adds body and smooth consistency to the chili.
Tomato Paste: Boosts the tomato flavor with intense richness and natural sweetness.
Water or Beef Broth: Helps thin the chili to the right consistency while infusing it with even more flavor.
Canned Kidney Beans: Hearty and creamy, they soak up the flavors and add fiber.
Canned Pinto Beans: Slightly softer than kidney beans and balance out the texture perfectly.
Chili Powder: The main spice, giving the chili its bold, smoky profile.
Ground Cumin: Adds earthy warmth and depth that rounds out the flavor.
Garlic Powder: An easy way to bring in garlic flavor without chopping.
Salt and Black Pepper: Essential for balancing and enhancing all the other ingredients.
Sugar: Just a touch helps balance the acidity from the tomatoes.

Step 1: Brown the Beef

In a large heavy-bottomed pot or Dutch oven, brown the ground beef over medium-high heat. Use a wooden spoon to break it into small crumbles. Cook until fully browned, about 7–9 minutes. Drain any excess fat if needed.

Step 2: Sauté the Veggies

Add chopped onion, celery, and green bell pepper to the pot. Sauté for 5–7 minutes until the vegetables are soft and fragrant. This step builds the flavor base for your chili.

Step 3: Add Tomatoes and Beans

Stir in the diced tomatoes (with juice), tomato sauce, and tomato paste. Mix well, then add the kidney beans and pinto beans. Stir to combine everything evenly.

Step 4: Season It Right

Add chili powder, cumin, garlic powder, salt, pepper, and a pinch of sugar. Pour in water or beef broth to adjust the consistency to your liking. Bring everything to a simmer.

Step 5: Let It Simmer

Reduce heat to low and cover the pot with a lid, slightly ajar. Simmer gently for 1 to 1.5 hours, stirring occasionally to prevent sticking. This is where the magic happens—the flavors meld, the beans soak up the spices, and the chili thickens beautifully.

Step 6: Taste and Adjust

After simmering, give your chili a taste. Add more salt, pepper, or spices as needed. If it’s too thick, stir in a splash more water or broth. If it’s too thin, let it simmer uncovered for 10–15 more minutes.

Step 7: Serve and Enjoy

Ladle the chili into bowls and serve hot. Top with shredded cheese, chopped onions, sour cream, or even oyster crackers for that authentic Wendy’s experience.

How Long to Prepare the Wendy’s Copycat Chili

Prep Time: You’ll need about 15–20 minutes to get everything ready. This includes chopping the onions, celery, and bell pepper, opening canned goods, and measuring spices. If you’re using fresh garlic instead of powder, budget a few more minutes.

Cook Time: The chili itself should simmer for 1 to 1.5 hours. This slow cooking process allows the flavors to deepen, the beans to absorb the spices, and the consistency to thicken to that perfect chili texture.

Tips for Perfect Wendy’s Copycat Chili

Brown your ground beef thoroughly before adding other ingredients—it adds depth of flavor.
Don’t skip the simmering. The longer it simmers, the better it tastes.
Stir occasionally to prevent sticking, especially near the bottom of the pot.
Use a mix of kidney and pinto beans to mimic the real Wendy’s texture.
Let the chili rest 10 minutes off heat before serving—this allows the flavors to settle and the sauce to thicken a bit more.

Watch Out for These Mistakes While Cooking

Overcooking the Veggies Early: Add them only after browning the beef, or they’ll turn mushy.
Skipping the Simmer: This chili needs time to come together. Don’t rush it.
Not Tasting as You Go: Adjust seasoning throughout. A little more salt or cumin at the end can make all the difference.
Too Much Liquid: Start with less broth or water—you can always add more later.
Using High Heat the Whole Time: Keep the simmer low to avoid burning the bottom and to help flavors meld slowly.

What to Serve With Wendy’s Copycat Chili?

1. Cornbread

Soft, buttery cornbread is a classic pairing and helps soak up the chili juices.

2. Baked Potatoes

Pour the chili over a fluffy baked potato and top with cheese and sour cream for a comforting twist.

3. Steamed White Rice

Spoon your chili over rice for a filling, budget-friendly combo.

4. Tortilla Chips

Great for dipping or turning the chili into a nacho-style meal.

5. Simple Green Salad

A fresh, crisp salad with vinaigrette helps balance out the richness of the chili.

Storage Instructions

Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 4–5 days. The flavors continue to develop, so it often tastes even better the next day.

Freezing: This chili freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm over low heat on the stove, stirring occasionally, or microwave in short bursts, covered with a microwave-safe lid to avoid splatter.

Estimated Nutrition

(Per 1 cup serving, approx.)

Calories: 280
Protein: 21g
Carbohydrates: 20g
Fiber: 6g
Sugar: 5g
Fat: 12g
Saturated Fat: 4g
Sodium: 780mg

Frequently Asked Questions

What makes this chili a “copycat” of Wendy’s?

This recipe uses similar ingredients and cooking methods to replicate the taste and texture of the chili served at Wendy’s restaurants.

Can I make this in a slow cooker?

Absolutely. Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6–8 hours.

Is this chili spicy?

Not particularly. It has warmth from the chili powder and cumin but no intense heat. You can spice it up with jalapeños or hot sauce.

Can I make it vegetarian?

Yes! Swap the ground beef for plant-based crumbles or lentils and use vegetable broth instead of beef broth.

How do I thicken chili that’s too watery?

Let it simmer uncovered for 15–20 minutes or stir in a tablespoon of tomato paste to help it thicken.

Conclusion

This Wendy’s Copycat Chili is a go-to recipe when you’re craving something hearty, nostalgic, and full of bold flavors. It’s comforting, budget-friendly, and perfect for feeding a crowd—or just yourself with plenty of leftovers. Whether you’re new to chili or a longtime fan, this version delivers all the taste of the original with the ease and satisfaction of home cooking.