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This copycat Wendy’s Chili recipe is thick, hearty, and full of bold flavor, just like the restaurant favorite! Made with ground beef, beans, tomatoes, and spices, it’s the perfect cozy meal.
If you love the hearty, comforting taste of Wendy’s chili, you’ll love making this copycat version at home. It’s packed with plenty of ground beef, two kinds of beans, tomatoes, and just the right blend of spices for that signature flavor.
This Wendy’s Chili recipe couldn’t be easier to make. Everything comes together in one pot, and just simmers while you get everything else done. It is great if you are feeding a crowd, meal prepping for the week, or just craving a warm bowl of chili.
If you are a fan of Crockpot Chili you can follow the same method with this recipe and have it simmering in your slow cooker all day just waiting for you. Along with a big slice of the Best Cornbread and you have one of the best meals.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Ground Beef – I use lean ground beef
- Celery
- Onion
- Green Bell Pepper – you could swap for any color bell pepper you like
- Stewed Tomatoes – you can use diced tomatoes if you want smaller pieces, but you will miss some of the flavor stewed tomatoes offer
- Tomato Sauce
- Rotel Tomatoes
- Beef Broth
- Kidney Beans – you can use dark or light, whichever you prefer
- Pinto Beans
- Chili Powder
- Ground Cumin
- Salt & Pepper
How To Make Wendy’s Chili
- Brown. Start by adding the ground beef, celery, onion and bell pepper to a large stock pot. Heat over medium high heat and cook for about 10 minutes, breaking up the ground beef. You want to cook until the meat is no longer pink and the veggies have softened some. Drain any excess grease.
- Simmer. Add the rest of the ingredients to the pot and bring to a boil. Simmer for 45 minutes until it is nice and thick.
- Serve. Remove from the heat and serve topped with your favorite toppings. Cheese, green onions, sour cream, and oyster crackers are my favorite.
Recipe Tips & Suggestions
- Make in Crockpot. Want to make this in the slow cooker instead? Once you brown the ground beef and veggies, add everything to a slow cooker and cook on low for 6-8 hours.
- Tomatoes. Stewed tomatoes tend to be very large chunks of tomatoes. They do break down and you can smash them once they have softened in the chili. But you can also puree or lightly chop them before adding. Alternatively you can use diced tomatoes, but you miss out on some of the flavor stewed tomatoes have.
- Toppings. You really can top your chili with whatever you like. My family always like cheese and a little sour cream, and then either oyster crackers or Fritos for a little crunch.
- Spice. This is not a spicy chili, but you can definitely take it up a notch by adding cayenne pepper with the spices or adding a jalapeno with the onions when you cook the ground beef.
- Recipe Size. This does make a large pot of chili that feeds at least 8 people. You can definitely cut the recipe in half, or if you are feeding a crowd you can double it as well. You will just need 2 crockpots or 2 large stock pots to keep the chili warm.
Storage
This Wendy’s Chili Recipe makes a lot, so it is great to have on hand for leftovers. You can store in the fridge or the freezer. Let it cool and then place in an airtight container. It will last in the fridge for up to 4 days, or the freezer for up to 6 months.
I like to freeze in individual portions, so I can take out just what I need for an easy lunch or quick dinner.
You can let frozen chili thaw in the fridge and then reheat in the microwave or on the stovetop.
More Hearty Dinner Recipes
- Chicken Stew
- Smothered Pork Chops
- Sausage & Rice Casserole
- Slow Cooker Red Beans & Rice
- Onion Soup Meatloaf
Wendy’s Chili Recipe
Ingredients
- 2 pounds lean ground beef
- 2 stalks celery, chopped
- 1 cup onion, finely chopped
- 1 green bell pepper, diced
- 43 oz stewed tomatoes
- 15 oz tomato sauce
- 10 oz diced tomatoes with green chiles, (Rotel tomatoes)
- 1 cup beef broth
- 15 oz kidney beans, not drained
- 15 oz pinto beans, not drained
- 1/4 cup chili powder
- 1 Tablespoon ground cumin
- 2 teaspoons salt
- 2 teaspoons black pepper
Instructions
- Heat a large stockpot over medium high heat. Add ground beef, celery, onion and bell pepper. Cook for about 10 minutes, breaking up the ground beef. Cook until the beef is no longer pink and the veggies have started to soften. Drain any excess grease.2 pounds lean ground beef, 2 stalks celery, 1 cup onion, 1 green bell pepper
- Pour in the tomatoes, tomato sauce, rotel tomatoes, beef broth, both beans, and all of the spices. Stir until everything is well combined.43 oz stewed tomatoes, 15 oz tomato sauce, 10 oz diced tomatoes with green chiles, 1 cup beef broth, 15 oz kidney beans, 15 oz pinto beans, 1/4 cup chili powder, 1 Tablespoon ground cumin, 2 teaspoons salt, 2 teaspoons black pepper
- Bring the mixture to a boil, reduce the heat and let it simmer for about 45 minutes, until it is nice and thick.
- Remove from the heat and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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