Hearty, budget-friendly, and deeply comforting—this Copycat Wendy’s Chili nails the fast-food favorite’s signature balance: meaty, tomato-rich, a little smoky, a little sweet, and nicely chunky with beans. It’s the kind of big-batch stovetop chili that tastes like it simmered all day, yet it’s weeknight-easy and perfect for game day, meal prep, or feeding a crowd with a toppings bar.
The keys to “that” flavor are simple: a mix of ground beef and diced tomatoes, two kinds of beans for texture, a modest chili powder backbone, gentle heat (not blazing), and a touch of sweetness to round the acidity. Let it simmer long enough to thicken and meld, and you’ll get that familiar spoon-coating chili that’s just begging for crackers, shredded cheese, and a dollop of sour cream.
Serve it straight up, over baked potatoes or rice, or transform leftovers into chili cheese nachos and burritos. It reheats like a dream and tastes even better the next day.
Key Ingredients & Substitutions
Stick close to these staples for the classic profile, then tweak to suit your pantry or heat preference.
Ground beef: 85–90% lean gives flavor without excess grease. Swap half for ground turkey to lighten it up; add 1 tablespoon oil if using very lean meat.
Onion, celery & green bell pepper: This “trinity” builds mellow, savory sweetness that mirrors the original. Red bell pepper works; add a small jalapeño for extra kick.
Tomatoes: Diced tomatoes add chunkiness; tomato sauce and a little paste provide body and color. Fire-roasted tomatoes deepen flavor nicely.
Beans: Red kidney and pinto beans are the classic combo. Black beans can sub for either if that’s what you have.
Chili powder blend: A mild American-style mix keeps heat modest. Round it out with cumin and paprika; add cayenne only if you want it spicier.
Beef broth: Savory backbone and adjustable thickness. Chicken or vegetable broth works in a pinch.
Seasoning boost: A teaspoon of Worcestershire and a teaspoon of sugar (or maple) mimic that slightly sweet, savory finish.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven (5–6 quarts)
- Wooden spoon or sturdy spatula
- Cutting board and chef’s knife
- Measuring cups and spoons
- Ladle for serving
Flavor Variations & Add-Ins
- Spicier copycat: Add 1–2 teaspoons minced chipotle in adobo or 1/4–1/2 teaspoon cayenne.
- Smoky: Swap regular paprika for smoked paprika and add a dash of liquid smoke (go easy!).
- Chunky veggie: Stir in 1 cup corn and 1 diced zucchini during the last 10 minutes.
- No-bean: Skip beans and use 2 pounds beef; simmer longer to reduce.
- Slow cooker: After browning meat and sautéing aromatics, transfer to a crockpot (see FAQs).
How to Make Copycat Wendy’s Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil (if beef is very lean)
- 1 1/2 pounds ground beef (85–90% lean)
- 1 large yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery ribs, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons chili powder (mild blend; to taste)
- 2 teaspoons ground cumin
- 1 teaspoon paprika (smoked or sweet)
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 (6 oz) can tomato paste
- 1 (28 oz) can diced tomatoes (fire-roasted optional)
- 1 (15 oz) can tomato sauce
- 2 cups low-sodium beef broth (plus more as needed)
- 1 (15 oz) can red kidney beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 teaspoon granulated sugar or maple syrup (optional, balances acidity)
- 1 teaspoon Worcestershire sauce (optional, umami)
- 1/4–1/2 teaspoon cayenne pepper (optional, for heat)
- Optional toppings: shredded cheddar, sour cream, diced red onion, sliced green onions, oyster crackers, hot sauce
How Much Time Will You Need?
Plan about 15 minutes to chop and brown, then 35–45 minutes to simmer. Total time is roughly 60 minutes, and it tastes even better after resting 10 minutes (or overnight).
Step-by-Step Instructions:
1. Brown the beef
Heat a large pot over medium-high. Add oil if needed, then ground beef. Cook, breaking it into small crumbles, until no longer pink and lightly browned, 6–8 minutes. Drain excess fat if necessary.
2. Sauté the aromatics
Add onion, green pepper, and celery with a pinch of salt. Cook until softened, 4–5 minutes. Stir in garlic for 30 seconds until fragrant.
3. Bloom spices & build the base
Stir in chili powder, cumin, paprika, salt, and black pepper; toast 30–60 seconds. Add tomato paste and cook 1 minute, stirring, to caramelize slightly.
4. Simmer to thicken
Pour in diced tomatoes, tomato sauce, and beef broth. Stir well, scraping up any browned bits. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 20 minutes, stirring occasionally.
5. Add beans & finish
Stir in kidney beans, pinto beans, sugar, and Worcestershire. Continue simmering 10–15 minutes until thick and glossy. Adjust thickness with a splash of broth and heat with cayenne if desired. Taste and add salt as needed.
6. Rest & serve
Let the chili rest off heat for 5–10 minutes to settle. Ladle into bowls and add your favorite toppings. Serve with crackers, cornbread, or baked potatoes.
Pro Tips for Best Texture & Taste
Small technique tweaks make this taste like the real deal.
- Bloom the spices: Brief toasting in fat unlocks deeper, rounder flavor—don’t skip it.
- Keep the heat modest: This chili is about savory comfort, not blow-your-head-off spice. Add cayenne to taste at the end.
- Control thickness: Simmer uncovered for thicker chili; add small splashes of broth if it gets too tight.
- Next-day bonus: Like the original, it’s even better after a night in the fridge. The flavors meld and the texture turns luxuriously spoon-coating.
- Cracker crunch: A handful of oyster crackers or crushed saltines gives classic Wendy’s vibes.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Brown the beef and sauté the onion/pepper/celery/garlic on the stovetop (key for flavor). Transfer to a slow cooker with the tomatoes, sauce, broth, spices, sugar, and Worcestershire. Cook on LOW 6–8 hours or HIGH 3–4 hours. Stir in the beans for the last 30 minutes so they stay intact.
How do I make it spicier—or milder?
Spicier: add cayenne, minced jalapeño, or chipotle in adobo. Milder: reduce chili powder to 1 1/2 tablespoons and skip cayenne; keep hot sauce at the table.
Is this gluten-free?
It is naturally GF if your broth, spices, and Worcestershire are certified gluten-free. Always check labels.
How should I store and reheat?
Refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop or in the microwave, loosening with a splash of broth or water if very thick.
Can I use leftover cooked hamburger patties?
Absolutely. Crumble them small and skip most of the browning step; you may want to add 1–2 teaspoons extra oil when sautéing the veggies.
