Wendy’s Chili (Copycat Recipe)
This savory, thick Wendy’s chili copycat simmers ground beef, beans, tomatoes, and warming spices into a cozy, hearty pot reminiscent of classic diner comfort. It’s unfussy, nostalgic, deeply flavorful, and ready to feed a crowd—or yourself all week.
8
bowls
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.).
Notes
For a vegetarian version, swap ground beef for two extra cans of beans or crumbled tofu. To make in the slow cooker, brown beef and sauté veggies first, then transfer everything to the slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Chili keeps up to 5 days chilled, or 3 months frozen. For spicier chili, add diced jalapeños, chili flakes, or smoked paprika to taste.
Nutrition
Calories: 350kcal | Carbohydrates: 27g | Protein: 28g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 1100mg | Potassium: 970mg | Fiber: 8g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 22mg | Calcium: 92mg | Iron: 4.3mg