Say hello to this homemade Wendy’s Chili recipe! It’s so easy to make this Wendy’s Copycat Chili in your own home.
Wendy’s Copycat Chili
I’m a tried and true Wendy’s chili lover. A cup of chili plus one of their baked potatoes is seriously what dreams are made of.
Today we’re sharing our at-home version of Wendy’s Chili that you can make right in your own kitchen. The good news for you is that this chili is super basic and doesn’t call for any crazy ingredients.
It’s made with ground beef, beans, tomato products, a simple chili seasoning, and a little brown sugar.
- Tastes just like the chili from Wendy’s!
- Ready in 30 minutes
- Freezes well
- Serves a crowd
- No weird ingredients/fillers!
What You Need
- chili powder
- garlic powder
- ground cumin
- ground oregano
If you’re really trying to nail the flavor of Wendy’s chili, we recommend using our spice mix listed in the recipe card.
We know that most people are accustomed to draining their beans, but for this recipe, we decided not to. The liquid adds flavor and liquid to the chili. If you’re so keen on draining the beans, add about 1/2 cup of beef broth or water.
How to Make Wendy’s Copycat Chili Recipe
First, brown the ground beef in a large stockpot or Dutch oven (what we used) for 1 to 2 minutes.
Add onions, celery, and green pepper, and continue cooking for another 5 minutes.
Add in all of your tomato products, beans, and spices and mix to combine.
Bring chili to a boil over medium/high heat.
Turn the heat down to low and let simmer for 10 minutes.
Bored of plain old chili? Here are some interesting serving ideas of how you can serve your Wendy’s chili.
Let your chili cool completely. Then, transfer it into an airtight container and seal. Store in the refrigerator for up to 3-5 days.
You can easily freeze this Wendy’s Copycat Chili recipe and the real Wendy’s chili. Here’s how to do it.
- Let your chili cool completely.
- Transfer it into an airtight container or gallon-size plastic bag.
- Remove as much air as possible and seal.
- Freeze for up to 3 months.
- 1 lb. ground beef (we used 85% fat)
- ½ large white onion, diced
- 1 stalk celery, diced
- 1 medium green pepper, diced
- 1 medium jalapeno pepper, seeded and minced
- 2 15-oz. cans tomato sauce
- 2 15-oz. cans diced tomatoes
- ¼ cup tomato paste
- 1 15-oz. can kidney beans, with liquid
- 1 15-oz. can pinto beans, with liquid
- ¼ cup chili powder
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon ground oregano (or 1 teaspoon dried oregano)
- 1.5 teaspoons salt
- 3 tablespoons brown sugar
- First, heat a large stockpot over medium/high heat.
- Add ground beef to the stockpot and let it cook for 1-2 minutes, being sure to break it up into small pieces.
- While the beef is cooking and still pink, add the onion, celery, green pepper, and jalapeno pepper. Stir all of the ingredients together and let them cook for an additional 4-5 minutes or until the beef is just cooked.
- Next, add the rest of the ingredients and stir until combined.
- Bring the chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
- Top with your favorite toppings and enjoy!
- Beans: typically we drain and rinse our beans, but for this recipe, we did not. If you want to drain and rinse, you’ll have to add around 1/2 cup of water or beef broth.
Serving Size: 1/8
Author: Category: ChiliMethod: StovetopCuisine: AmericanDiet: Gluten Free
Keywords: wendy’s chili, wendy’s chili recipe