Wendy’s Chili

Description

This Wendy’s Chili copycat recipe is a thick, hearty, and comforting bowl of slow-simmered ground beef, beans, tomatoes, and spices. It’s a perfect balance of smoky chili powder, mild sweetness from tomatoes, and rich beefy flavor—tasting remarkably close to the restaurant version. Ideal for cozy dinners, game nights, or meal prepping.

Ingredients for Wendy’s Chili 

• 2 lbs ground beef (80/20 for best flavor)

• 1 large onion, chopped

• 1 large green bell pepper, chopped

• 3 stalks celery, diced

• 1 can (28 oz) diced tomatoes (with juice)

• 1 can (15 oz) tomato sauce

• 2 cans (15 oz each) kidney beans, drained and rinsed

• 2 cans (15 oz each) pinto beans, drained and rinsed

• 1 cup water or beef broth

• 3 tbsp chili powder

• 2 tsp ground cumin

• 1 tsp garlic powder

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp cayenne pepper (optional for heat)

• 1 tsp sugar (to balance acidity)

Instructions

1. Brown the Beef – In a large pot over medium-high heat, cook ground beef until no longer pink. Drain excess fat.

2. Add Veggies – Stir in chopped onions, celery, and bell pepper. Cook for 5–7 minutes until softened.

3. Build the Base – Add diced tomatoes, tomato sauce, kidney beans, pinto beans, and broth/water.

4. Season – Stir in chili powder, cumin, garlic powder, salt, pepper, cayenne, and sugar.

5. Simmer – Bring to a boil, then reduce heat to low. Cover and simmer for 1–1½ hours, stirring occasionally to prevent sticking.

6. Taste & Adjust – Add more salt, pepper, or chili powder if desired before serving.

Notes

• For an authentic Wendy’s taste, let it simmer low and slow for richer flavor.

• If you want it thicker, remove the lid for the last 20 minutes.

• Leftovers taste even better the next day.

• Freezes well for up to 3 months.

Tips

• Use cooked, crumbled leftover hamburger patties (just like Wendy’s does with leftover burger meat).

• To cut down on fat, use lean ground beef and skip draining the tomatoes.

• Add a pinch of smoked paprika for an extra smoky depth.

• Serve with crackers, cornbread, shredded cheese, or sour cream.

Servings

• Yield: 10 servings (about 1½ cups each)

Nutritional Info (Per Serving, approx.)

• Calories: 330

• Protein: 22g

• Carbohydrates: 28g

• Fat: 13g

• Fiber: 9g

• Sugar: 8g

• Sodium: 900mg

Benefits

• Protein-rich – Great for muscle recovery and satiety.

• High fiber – Supports digestion and keeps you fuller longer.

• Budget-friendly – Makes a large batch with affordable ingredients.

• Freezer-friendly – Perfect for meal prepping ahead of time.

Q & A

Q1: Can I make this in a slow cooker?
Yes! Brown the beef first, then transfer everything to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.

Q2: Can I use ground turkey instead?
Absolutely. It will be leaner but slightly less rich in flavor—add a splash of Worcestershire for depth.

Q3: Is this recipe spicy?
Not overly. If you want more heat, add extra cayenne or diced jalapeños.

Q4: How do I make it taste even closer to Wendy’s?
Use day-old grilled burger patties crumbled into the chili and simmer with a slightly sweet tomato base.

Q5: Can I make it vegetarian?
Yes—skip the meat and add more beans or a plant-based meat substitute.