Wendy’s Chili Recipe (Copycat)

When the weather turns chilly, nothing warms me up quite like a big bowl of homemade chili. I remember the first time I tried Wendy’s chili years ago—it was hearty, rich, and packed with flavor. I loved it so much that I set out to recreate it in my own kitchen, giving it my own personal touch. After a few tries, I finally perfected this copycat Wendy’s Chili Recipe that tastes just as good, if not better, than the original. It’s the kind of dish that fills the house with comforting aromas and brings everyone straight to the table.

Why You’ll Love This Recipe
There’s something truly special about a slow-simmered pot of chili. This recipe is not only incredibly tasty but also easy to prepare. You’ll love how rich and meaty it turns out, with just the right amount of spice and texture. It’s thick, hearty, and satisfying—ideal for cozy evenings or family dinners. The best part? It tastes even better the next day, making it perfect for meal prep or leftovers.

Versatile
This chili recipe is wonderfully versatile. You can make it on the stovetop for a quick dinner or let it simmer in the slow cooker while you handle other things. You can also adjust the level of spice depending on your preference. Like it mild? Use regular diced tomatoes. Want a kick? Add extra green chilies. You can even serve it in multiple ways—over rice, with cornbread, or as a topping for baked potatoes.

Budget-Friendly
One of the best things about this recipe is how affordable it is. It uses simple pantry staples like beans, tomatoes, and ground beef, which stretch easily into several servings. That means you can feed the whole family without spending much. Plus, it’s loaded with protein and fiber, making it a healthy and filling meal.

Ingredients for Wendy’s Copycat Chili Recipe

• 1 lb lean ground beef

• 1 small onion, diced

• 1 stalk celery, diced

• 1 small green pepper, chopped

• 1 tablespoon cooking oil

• 10 oz Rotel (tomatoes with green chilies)

• 28 oz stewed tomatoes

• 14 oz kidney beans (do not drain)

• 14 oz pinto beans (do not drain)

• 14 oz tomato sauce

• 1.25 oz dry chili seasoning

• 1 tablespoon white vinegar

  How to Make This Recipe
  Making this Wendy’s Copycat Chili Recipe couldn’t be easier, and the results are truly rewarding. The process is simple, straightforward, and doesn’t require any fancy equipment. You’ll only need one large pot, a few basic ingredients, and a bit of patience to let all those flavors come together. Whether you’re cooking for your family or preparing a batch for the week, this recipe delivers both taste and comfort.

  Start by heating your cooking oil in a large stock pot over medium-high heat. Once the oil is hot, add your ground beef, diced onion, celery, and chopped green pepper. Stir everything well to combine, breaking up the beef as it cooks. Let it cook for about 8–10 minutes, or until the beef is fully browned and the vegetables start to soften. While it’s cooking, season generously with salt and black pepper. This step builds a flavorful base and gives your chili its hearty character.

  When the beef is browned, check for excess grease. If needed, drain it carefully, leaving just enough to keep the mixture moist. Now comes the fun part—adding all those delicious ingredients that make this chili so rich and satisfying. Pour in the canned Rotel (tomatoes with green chilies), stewed tomatoes, kidney beans, pinto beans, and tomato sauce. Sprinkle in your dry chili seasoning packet and stir everything together until well blended.

  At this point, your kitchen will already start smelling amazing. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for about one hour. This slow cooking process allows the spices, tomatoes, and beans to blend perfectly, creating that deep, comforting chili flavor everyone loves. Remember to stir occasionally, making sure nothing sticks to the bottom of the pot.

  After an hour, remove the lid and stir in one tablespoon of white vinegar. This small step makes a big difference—it brightens the flavors and balances the richness of the beef and beans. Once the vinegar is mixed in, your chili is ready to serve.

  Step-by-Step Instructions for Making

  1. Heat one tablespoon of cooking oil in a large pot over medium-high heat.

  2. Add ground beef, diced onion, celery, and green pepper. Stir to combine.

  3. Cook for about 8–10 minutes until beef is browned and vegetables are soft.

  4. Season with salt and black pepper to taste.

  5. Drain excess grease if necessary.

  6. Add Rotel, stewed tomatoes, kidney beans, pinto beans, tomato sauce, and dry chili seasoning.

  7. Stir everything together until evenly mixed.

  8. Bring to a gentle boil, then reduce heat to low.

  9. Cover and simmer for 1 hour, stirring occasionally.

  10. After simmering, add white vinegar and stir well.

  11. Serve hot, optionally topped with shredded cheddar cheese, and enjoy.

  Quick and Easy
  This chili recipe is perfect for busy days when you want something hearty without spending hours in the kitchen. Most of the time is passive cooking—once everything is in the pot, you just let it simmer. You can even prepare it in a slow cooker by browning the beef and vegetables first, then adding everything else to the slow cooker and letting it cook on low for about 6–7 hours. The flavor deepens beautifully, and it’s ready when you are.

  Customizable
  One of the things I love most about this chili is how easily it can be customized. Want it spicier? Add extra chili powder or a pinch of cayenne pepper. Prefer it thicker? Simmer uncovered for an additional 15 minutes to reduce the liquid. You can also add extra vegetables like corn or carrots for more texture. And if you want to make it vegetarian, simply skip the beef and use lentils or extra beans instead.

  Crowd-Pleasing
  Whether you’re feeding your family or hosting a gathering, this chili never fails to impress. It’s comforting, flavorful, and satisfying for everyone. You can serve it with cornbread, rice, tortilla chips, or even on top of baked potatoes. It’s also great for game nights, potlucks, or cold winter evenings when everyone wants something filling and delicious. Since the flavors develop even more overnight, it’s a great make-ahead meal too.

  This Wendy’s Copycat Chili Recipe is the perfect combination of hearty ingredients and bold flavor. It’s easy, versatile, and made to please any crowd—one bowl at a time.

  FAQs

  Can I make this chili in a slow cooker?
  Yes, absolutely. After browning the ground beef and sautéing the vegetables, transfer everything to your slow cooker. Add all remaining ingredients, stir well, and cook on low for 6–7 hours or on high for 3–4 hours. The result is the same rich, flavorful chili with minimal effort.

  Can I freeze Wendy’s Copycat Chili?
  Definitely. This chili freezes beautifully. Allow it to cool completely, then store it in airtight containers or freezer bags. It can be frozen for up to 3 months. When ready to serve, thaw it in the refrigerator overnight and reheat it gently on the stove.

  How can I make this chili thicker?
  If you prefer a thicker texture, simmer the chili uncovered for an extra 15–20 minutes to reduce the liquid. Another trick is to mash some of the beans with a fork and stir them back into the pot.

  Can I use different beans?
  Yes, you can mix or replace kidney and pinto beans with black beans, navy beans, or chickpeas. Each adds a unique flavor and texture, keeping the chili hearty and satisfying.

  What toppings go well with chili?
  Try shredded cheddar cheese, diced onions, or a dollop of sour cream for a perfect finishing touch.

  Print

  

  Wendy’s Chili Recipe (Copycat)

  5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  No reviews

  Print Recipe

  Pin Recipe

  This Wendy’s Copycat Chili Recipe is a hearty and flavorful dish inspired by the classic restaurant favorite. Made with lean ground beef, beans, tomatoes, and a blend of spices, it’s warm, filling, and perfect for chilly days. You can make it easily on the stovetop or let it slow cook while you relax. Each spoonful delivers comforting flavors that everyone will love.

  • Total Time: 70 minutes
  • Yield: 6 servings 1x

  Ingredients

  Scale 1x2x3x

  • 1 lb lean ground beef

  • 1 small onion, diced

  • 1 stalk celery, diced

  • 1 small green pepper, chopped

  • 1 tablespoon cooking oil

  • 10 oz Rotel (tomatoes with green chilies)

  • 28 oz stewed tomatoes

  • 14 oz kidney beans (do not drain)

  • 14 oz pinto beans (do not drain)

  • 14 oz tomato sauce

  • 1.25 oz dry chili seasoning

  • 1 tablespoon white vinegar

  Cook Mode Prevent your screen from going dark

  Instructions

  • Heat cooking oil in a large pot over medium-high heat.

  • Add ground beef, onion, celery, and green pepper. Stir well and cook for 8–10 minutes until beef is browned.

  • Season with salt and black pepper, then drain excess grease if necessary.

  • Add Rotel, stewed tomatoes, kidney beans, pinto beans, tomato sauce, and dry chili seasoning.

  • Stir thoroughly to combine all ingredients.

  • Bring to a gentle boil, then reduce heat to low.

  • Cover and simmer for 1 hour, stirring occasionally to prevent sticking.

  • After simmering, stir in white vinegar and mix well.

  • Serve hot with shredded cheddar cheese or your favorite toppings.

  Notes

  • For thicker chili, simmer uncovered for 15 extra minutes.

  • Adjust spice level by adding more or less chili seasoning.

  • Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

  • You can substitute or mix beans to your preference.

  • Author: Layla
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes