Wendy’s Copycat Chili

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There’s something incredibly comforting about a big bowl of chili, especially when it tastes just like the classic from Wendy’s. This Wendy’s Copycat Chili recipe brings the same hearty, slow-simmered flavor you crave, right into your own kitchen. It’s a perfect balance of seasoned ground beef, tender beans, juicy tomatoes, and a mild kick of spice.

Whether you’re serving this up for game day, a cozy dinner, or meal prepping for the week, this homemade version is a crowd-pleaser that delivers every time. It’s also budget-friendly, freezer-friendly, and even better the next day.

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What Kind of Beans Should I Use in Chili?

The classic Wendy’s chili uses a mix of kidney and pinto beans, and this recipe follows suit. These beans provide texture, body, and soak up all the amazing seasoning during the simmer. If you’re out of one, feel free to substitute with black beans or even cannellini beans—just make sure to rinse and drain them before adding.

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Ingredients for the Wendy’s Copycat Chili

Ground Beef – A staple for chili, it creates the base for that rich, meaty flavor Wendy’s is known for.

Kidney Beans & Pinto Beans – These hearty beans help bulk up the chili and absorb the savory broth.

Crushed Tomatoes & Tomato Sauce – The foundation of the sauce, giving you a deep, slow-cooked flavor.

Celery & Onion – These aromatics add a classic chili backbone and slight sweetness.

Green Bell Pepper – Adds color and a subtle bitterness that balances the sweetness of tomatoes.

Chili Powder, Cumin, Garlic Powder, & Black Pepper – These spices mimic the signature Wendy’s blend and give it a mild, smoky kick.

Sugar – Just a touch balances the acidity of the tomatoes.

Water or Beef Broth – Used to simmer the chili low and slow, making it tender and flavorful.

Salt – Essential to bring out all the flavors.

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How To Make the Wendy’s Copycat Chili

Step 1: Brown the Beef

Start by heating a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until it’s fully browned, breaking it up with a wooden spoon as it cooks. Once browned, drain off any excess grease to avoid an oily chili.

Step 2: Sauté the Vegetables

Add chopped onions, celery, and green bell pepper to the pot. Sauté them with the beef for about 5–6 minutes until softened. This step builds the aromatic base that makes the chili so flavorful.

Step 3: Add Seasonings

Stir in the chili powder, cumin, garlic powder, black pepper, and salt. Toasting the spices for a minute helps release their full aroma and deepens the flavor.

Step 4: Add Tomatoes and Beans

Pour in the crushed tomatoes, tomato sauce, and your drained/rinsed beans (both kidney and pinto). Stir well to combine everything evenly.

Step 5: Simmer Low and Slow

Add in water or beef broth and a pinch of sugar. Bring everything to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 60–70 minutes. Stir occasionally to make sure nothing sticks. The chili will thicken as it cooks.

Step 6: Taste and Adjust

Once the chili has simmered and developed that rich flavor, taste and adjust seasoning if needed. Add a touch more salt or a dash of hot sauce if you like more heat.

Step 7: Serve It Up

Serve hot in bowls with your favorite toppings—shredded cheese, sour cream, diced onions, or crushed saltines, just like Wendy’s does.

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How to Serve and Store Wendy’s Copycat Chili

When it comes to serving this chili, the possibilities are endless. It’s fantastic as-is, but even better with your favorite toppings. Think sharp cheddar cheese, a dollop of sour cream, green onions, or even crushed tortilla chips. You can also ladle it over baked potatoes or serve it with cornbread for a complete comfort meal.

Leftovers? They’re gold. This chili tastes even richer the next day. Simply cool it completely before storing. You can refrigerate it in an airtight container for up to 4 days, or freeze it for up to 3 months. Reheat on the stovetop or in the microwave until warmed through.

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Frequently Asked Questions

Can I make this chili in a slow cooker?

Absolutely! Brown the beef and sauté the veggies first, then transfer everything to your slow cooker. Cook on low for 6–8 hours or high for 3–4.

Is this chili spicy?

Not overly. It has a mild warmth from chili powder and black pepper. If you prefer more heat, toss in a pinch of cayenne or a chopped jalapeño.

Can I use ground turkey instead of beef?

Yes, ground turkey works well if you’re looking for a leaner version. You may want to add a bit more seasoning to boost flavor.

What’s the best way to thicken chili?

Let it simmer uncovered so the liquid reduces naturally. You can also mash some beans into the mix or stir in a spoonful of tomato paste.

Can I double the recipe?

Definitely. This chili is perfect for feeding a crowd. Just make sure your pot is large enough to handle the extra volume.

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Want More Cozy Dinner Ideas?

If you’re into hearty meals like this Wendy’s Copycat Chili, you’ll love these other satisfying dinner options:

• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for a zesty, comforting pasta combo.
• Garlic Parmesan Beef Spaghetti Pasta if you want a beefy twist on spaghetti night.
• Deep Hamburger Sausage Pepperoni Pie when you’re craving something meaty and indulgent.
• Crockpot Cheese Tortellini and Sausage for a cheesy, hands-off dinner.
• One-Pot Chicken Parmesan Mac & Cheese that blends comfort food favorites in one skillet.

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📌 Save this recipe to your Pinterest comfort food board so you can always find it when the craving hits: Life with Nina on Pinterest.

Tried this chili? I’d love to hear about it in the comments! Did you keep it classic, or add a personal twist? Share your tips or toppings—let’s make every bowl better together.

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