Savory, thick, and full of cozy vibes, this Wendy’s chili copycat simmers ground beef, tomatoes, beans, and spices into something comforting and nostalgic. The smell alone will have your house feeling like a homey little diner booth.
There’s something kind of magical about this pot of chili. Sure, it’s not fancy—but that’s the whole point. The rich tomato base, soft hunks of veggies, and tender beans turn into this beautifully hearty, not-too-spicy situation that’ll warm you from the inside out. Ideal for weeknights when you want real food but don’t want to think too hard. Grab a spoon, and maybe a hunk of cornbread while you’re at it.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Wendy’s Chili Recipe
No frills here, just a big, bubbling pot of nostalgia that you can whip up in your own kitchen. It’s hearty, soul-warming stuff.
- Ridiculously simple to make: You just brown, dump, stir, and simmer—it’s basically a long warm hug in slow motion.
- Deep, cozy flavor: The combo of stewed tomatoes and chili seasoning brings that savory-tangy depth you remember.
- Feeds a crowd: Whether it’s family movie night or a few surprise guests, this pot has your back.
- Great for meal prep: Make it Sunday, enjoy all week. It keeps beautifully.
- Flexible for toppings: Cheese? Onions? Crackers? Cornbread? All welcome at this party.
- Budget-friendly comfort food: Pantry staples come together in a truly satisfying way.
Ingredient Notes
This recipe keeps things low-maintenance but big on flavor. Let’s peek inside the pot:
- Olive oil: Just a swirl to start the party and keep everything from sticking.
- Ground beef: The main event. Stick with 80/20 for good flavor, but leaner works too.
- Celery, onion, and green bell pepper: That aromatic veggie trifecta brings texture and a bit of crunch. If bell pepper’s not your thing, here’s a handy substitute for bell pepper guide.
- Canned stewed tomatoes & diced tomatoes with green chiles: These form the base—sweet, tangy, with a gentle kick.
- Tomato sauce & water: Thins it just enough to simmer into chili heaven.
- Chili seasoning packets: Yep, we’re going classic. Pre-mixed, no shame. Just make sure it’s a brand you like.
- Kidney beans & pinto beans (undrained): Adds protein, bulk, and that creamy bean texture. And no draining? One less dish.
- Salt, pepper, and white vinegar: The vinegar gives it that subtle zing that makes the flavor pop at the end.
How To Make This Wendy’s Chili Recipe
Grab your Dutch oven and let’s get cozy. We’re making a big ol’ pot of comfort food.
-
Brown the beef: Heat the oil in a big pot and press that ground beef down like it’s a giant burger. This gives it a good sear underneath, which = flavor. Don’t fuss with it too much at first.
-
Break and cook fully: After about 8–10 minutes, break the beef up with a spoon. Keep cooking until there’s no pink left. I like crumbles, but if you love chunkier bites, feel free to leave some.
-
Add aromatics: Toss in the celery, onion, and pepper. Cook until everything softens and the onion gets that lovely translucent shimmer around the edges. This is where the “something smells amazing” moment kicks in.
-
Build your chili base: Stir in the stewed tomatoes, fire-roasted ones with chiles, tomato sauce, and some water. Break up any big tomato pieces as they warm. Pour in those spice packets too while you’re at it.
-
Bean time: Dump in the beans, liquid and all. Yes, keep the liquid. It helps thicken and makes the chili velvety.
-
Simmer and stir: Bring to a gentle boil, then turn the heat low and let it do its thing for a solid hour. Stir every 10 minutes so it doesn’t scorch on the bottom. Trust me. Burnt chili? Sadness.
-
Final touches: Taste it. If it’s screaming for something, it’s probably salt or vinegar. Just a splash of vinegar at the end makes everything pop without tasting vinegary. Magic.
Storage Options
Let me tell you: chili is one of those meals that actually gets better after a day in the fridge. The flavors settle in like they’ve finally moved into a cozy apartment together.
To store it, let the chili cool completely, then pop it in an airtight container. In the fridge, it’ll hang out happily for up to 5 days. I like to portion it out if I’m being organized (which, let’s be honest, is maybe half the time).
Yes, it freezes beautifully. Scoop it into freezer-friendly containers or zip-top bags (lay them flat for simple stacking—I learned that the hard way), and you’re golden for up to 3 months. Let it thaw overnight in the fridge. Reheat gently on the stove or zap it in the microwave in bursts, stirring in between to keep the warmth even and prevent that dreaded chili-splosion.
Variations and Substitutions
You can dress this up, tone it down, or tweak it based on what’s hanging out in your pantry.
-
Ground turkey or chicken: A leaner option that still gives you a hearty texture. Might need an extra pinch of seasoning to make up for less fat.
-
Spice it up: Throw in some jalapeño slices or crushed red pepper for a more fiery situation. A little smoked paprika works wonders too. Oh, and here’s a quick guide if you’re ever out of smoked paprika.
-
Bean switch: Not a pinto person? You can sub black beans, Great Northern, or whatever you’ve got. Just keep similar sizes.
-
Tomato tweaks: Crushed tomatoes or fire-roasted diced tomatoes add a slightly different flavor profile—more savory depth, less sweetness.
-
Go vegetarian: Swap the beef for lentils or crumbled tofu, up the veggies, and boom—you’ve got a tasty plant-based riff. For even more ideas, this chicken and lentil stew is a hearty non-beef alternative.
What to Serve with Wendy’s Chili
Chili doesn’t need much, but some options just make it extra satisfying. Here’s a few ways to round out your bowl:
-
Cornbread. Soft, golden, slightly sweet? It’s the MVP of chili sidekicks. If you want to level up, try these bacon basil cornbread muffins for a savory twist.
-
Shredded cheese. A good handful of sharp cheddar will melt beautifully into each spoonful of chili. Swiss or Monterey Jack also play nicely.
-
Something crunchy. Crackers, tortilla chips, or even toasted bread chunks give each bite a good contrast. Croutons? Go wild, friend.
-
Sour cream or Greek yogurt. A dollop swirled on top cools things down and gives a creamy finish. Plus, it just looks fancy.
-
Something fresh. Diced red onion, sliced jalapeños, or even chopped cilantro add a bright, textural lift that balances the richness of the pot.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this Wendy’s chili recipe in a slow cooker?
Yes! After browning the beef and sautéing the veggies, transfer everything into the slow cooker. Cook it on LOW for 6 to 8 hours, or HIGH for about 3 to 4. Give it a good stir here and there if you’re around—it helps all the flavor settle in nicely.
What kind of chili seasoning should I use?
I usually go with the classic store-bought packets like McCormick or whatever’s on sale and smells decent. They’re a shortcut and actually get you really close to the Wendy’s flavor profile. If you’re mixing your own, go with chili powder, cumin, garlic powder, onion powder, and a tiny bit of cayenne.
Is this really similar to the chili at Wendy’s?
Honestly, yes. The mix of tomatoes, beans, and that unmistakable mild chili seasoning brings back those plastic spoon memories. It’s not an exact laboratory clone, but it absolutely hits those same comfort food vibes—and smells even better in your kitchen.
Can I make this vegetarian or vegan?
Totally doable. Just skip the meat and bump up your beans—add an extra can or two of whatever you’re into, and toss in lentils or chopped mushrooms for bulk. For vegan, skip dairy toppings or use plant-based alternatives. The chili base itself is easy to tweak.
Wendy’s Chili (Copycat Recipe)
Ingredients
- 2 tbsp (30 ml) olive oil
- 2 lbs (900 g) ground beef 80/20 preferred, but lean is fine
- 1 cup (130 g) yellow onion chopped, about 1 medium
- 1 cup (100 g) celery chopped, 2–3 stalks
- 1 cup (120 g) green bell pepper chopped, about 1 medium
- 1 28-oz can (800 g) stewed tomatoes with juices
- 1 10-oz can (283 g) diced tomatoes with green chiles such as Rotel
- 1 15-oz can (425 g) tomato sauce
- 1 cup (240 ml) water
- 2 1-oz packets (56 g) chili seasoning store-bought or homemade (about 4 tbsp total)
- 1 15-oz can (425 g) kidney beans undrained
- 1 15-oz can (425 g) pinto beans undrained
- 1.5 tsp (9 g) kosher salt or to taste
- 0.5 tsp (1 g) black pepper freshly ground, or to taste
- 2 tsp (10 ml) white vinegar
Equipment
- Dutch Oven or Large Pot
- wooden spoon
- Chef’s knife
Instructions
- Heat olive oil in a Dutch oven or large pot over medium heat. Add ground beef and press into an even layer at the bottom without stirring for about 3–4 minutes for good browning. Continue cooking 8–10 minutes, breaking it up into crumbles, until cooked through and no longer pink.
- Add chopped onion, celery, and green bell pepper to the pot. Cook, stirring occasionally, until vegetables are softened and onions are translucent, about 5–7 minutes.
- Pour in stewed tomatoes (breaking them up with your spoon), diced tomatoes with green chiles, tomato sauce, and water. Stir well to combine, scraping up any browned bits from the bottom.
- Add chili seasoning packets, kidney beans (with their liquid), pinto beans (with their liquid), salt, and pepper. Stir until evenly mixed.
- Bring chili to a gentle boil. Reduce heat to low and let simmer uncovered for 60 minutes, stirring every 10 minutes to prevent sticking. Skim any fat from surface if desired.
- Stir in white vinegar and taste for seasoning. Add more salt or vinegar as needed. Serve hot with toppings if desired (cheese, onion, crackers, etc.).
