Wendy’s Chili is one of those yummy, hearty dinners that tastes like the drive-thru favorite, but even better made right at home. The kids have always been obsessed with this chili, so we knew we had to recreate our own Wendy’s chili recipe at home. And it tastes just like it!
This recipe is loaded with ground beef, beans, tomatoes, and that classic chili seasoning flavor everyone loves. What makes this copycat-style chili so good is the slow simmer. The veggies soften, the tomatoes break down, and everything turns thick, rich, and so flavorful, especially with cheese and crackers on top.
We love to whip up batches in the fall/winter, from our White Chicken Chili Recipe to Classic Chili recipe, and now this fast food copycat.
Why we think you’ll love it:
- Pantry staples. The ingredients are simple pantry staples, perfect for weeknights.
- Just like it and cheaper. It tastes like Wendy’s Chili, but you can make a big pot for less money.
- Easy. Whether cooking on the stovetop, or in the crock pot, this chili comes together in a single pot, minimizing cleanup.
Wendy’s Chili Ingredients
- Olive oil (2 tablespoons): Helps brown the beef and soften the veggies, building flavor from the start.
- Ground beef (2 pounds): Makes the chili hearty and filling, and gives that classic Wendy’s-style texture. You can also use ground chicken or ground turkey. If you happen to have leftover hamburger patties, this is the dish to make. After all, in an effort to reduce food waste, Wendy’s developed this recipe using leftover cooked burgers.
- Celery, chopped, optional (2 stalks): Adds mild savory flavor and a little extra veggie goodness.
- Green bell pepper, chopped (1): Adds a subtle sweetness and classic chili flavor.
- Stewed tomatoes (3 (14-ounce) cans): Creates a chunky tomato base and adds that signature chili texture once it simmers down.
- Diced tomatoes with green chilies (1 (10-ounce) can): Adds a little zip and extra flavor, plus a gentle heat if you use Rotel.
- Tomato sauce (1 (14-ounce) can): Helps make the chili thicker and smooths out the tomato base.
- Water (1 cup): Thins the mixture just enough so it can simmer and meld without getting too thick too fast. You can also use beef or vegetable broth.
- Chili seasoning mix (2 (1.25-ounce) packages): Gives you consistent, classic chili flavor quickly without measuring lots of spices.
- Kidney beans, undrained (1 (14-ounce) can): Adds hearty texture and body, and the bean liquid helps thicken the chili.
- Pinto beans, undrained (1 (14-ounce) can): Adds creamier bean texture and makes the chili extra filling.
- Salt and black pepper, to taste: Helps you fine-tune the flavor after simmering.
- White vinegar (1 tablespoon, or more to taste): Brightens the whole pot and balances the richness, it makes the flavors pop.
- optional spice: For spicier chili, Add in chopped jalapenos, cayenne pepper, red pepper flakes, or hot sauce
How to Make Wendys Chili
BEEF. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Cook 2 pounds ground beef until no longer pink.
VEGGIES. Stir in 2 stalks chopped celery and 1 chopped green bell pepper into ground beef for 4-5 minutes.
COMBINE. Pour in 3 cans chopped stewed tomatoes, 1 can diced tomato with green chiles, 1 can tomato sauce, and 1 cup water. Break apart large chunks of stewed tomatoes. Stir in 2 packages chili seasoning.
- Mix 1 can kidney beans and 1 can pinto beans into chili, season with salt and black pepper, and bring to a boil.
SIMMER. Reduce heat to low and simmer for 1 hour. Mix 1 tablespoon vinegar into chili.
Slow Cooker Directions
- Brown the beef as directed in steps 1 and 2. Drain excess fat if necessary.
- Scrape the browned beef into the crockpot and add the ingredients listed in steps 3 and 4.
- Cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
Kristyn’s Recipe Tips
- Let it simmer low and slow. The magic happens in that hour on the stove. It gives the flavors time to meld together and makes the chili taste just like Wendy’s.
- Don’t skip the vinegar. It may seem small, but that splash of vinegar at the end brightens everything up and balances all the rich tomato and beef flavors.
- Customize the heat. Use mild chili seasoning for classic flavor or add a spicier mix (or extra jalapeños!) if your family likes more kick.
Wendy’s Copycat Chili
Video
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef
- 2 stalks celery, chopped, optional
- 1 green bell pepper, chopped
- 3 (14-ounce) cans stewed tomatoes, chop them up a little more
- 1 (10-ounce) can diced tomatoes with green chilies, such as RO*TEL
- 1 (14-ounce) can tomato sauce
- 1 cup water
- 2 (1.25-ounce) packages chili seasoning, such as McCormick® Mild Chili Seasoning Mix
- 1 (14-ounce) can kidney beans, undrained
- 1 (14-ounce) can pinto beans, undrained
- salt and black pepper to taste
- 1 tablespoon white vinegar, or more to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Cook meat until no longer pink.
- Stir celery and green bell pepper into ground beef for 4-5 minutes.
- Pour in chopped stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
- Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil.
- Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.
Notes
- Break up the ground beef well as it cooks so the chili has that fine, Wendy’s-style texture.
- Chop the stewed tomatoes a bit before adding, it helps the chili feel thicker and more like the original.
- Add the vinegar at the end, it keeps the flavor bright and prevents it from tasting flat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Fridge. Store it in an airtight container in the refrigerator for 3-4 days until you are ready to heat and serve.
Freezer. Store cooled chiliin an airtight container for up to 6 months.
Complete The Meal
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This recipe was originally published January 2022.
Second time making it, and it’s always tasty on a cold day.
This time I made to have all of the ingredients in your recipe.
It’s a keeper.
Oh I’m so glad to hear you loved the chili! Thanks for giving it a try!
Definitely add a chopped onion! Won’t make chili without it. I already made a post but forgot to mention I added chopped onion.
I made this yesterday and had high expectations since I really want chili that is close to Wendy’s. Despite using French’s Chili-O instead of McCormick, it came out just as I had hoped. I didn’t use celery and didn’t have stewed tomatoes (because I forgot to add them to the shopping list) but I added half of a small can of diced, chili peppers which didn’t really affect the outcome. This recipe comes closer than any others I’ve tried and I feel it’s a keeper. Thank you.