Wendy’s Chili Recipe Copycat Chili – Cozy, Hearty, and Weeknight-Friendly

If you crave that familiar bowl of hearty, comforting chili from Wendy’s, this copycat version brings it home with simple ingredients and full flavor. It’s thick, meaty, and slightly smoky with a gentle heat, just like the classic. The best part?

You can make a big batch with pantry staples and let it simmer while you do other things. It’s great for busy nights, meal prep, and game day. Serve it with crackers, over baked potatoes, or with a sprinkle of cheese and onions.

Why This Recipe Works

This recipe captures the signature taste by balancing ground beef, tomatoes, beans, and mild chili seasoning for that familiar, comforting flavor.

A longer simmer lets the spices meld and the texture thicken, so it feels like it’s been cooking all day. Using a mix of pinto and kidney beans gives it body without turning mushy. A touch of sugar and vinegar rounds out the acidity, so every spoonful tastes full and balanced.

Ingredients

• Ground beef (80/20 or 85/15), 2 pounds
• Yellow onion, 1 large, diced
• Green bell pepper, 1 medium, diced
• Celery, 2 ribs, diced
• Garlic, 4 cloves, minced (or 1 teaspoon garlic powder)
• Tomato sauce, 1 can (15 ounces)
• Diced tomatoes, 2 cans (14.5 ounces each), with juices
• Tomato paste, 2 tablespoons
• Beef broth, 2 cups (low sodium preferred)
• Kidney beans, 1 can (15 ounces), drained and rinsed
• Pinto beans, 1 can (15 ounces), drained and rinsed
• Chili powder, 3 tablespoons
• Ground cumin, 2 teaspoons
• Paprika, 1 teaspoon (smoked or sweet)
• Ground black pepper, 1 teaspoon
• Kosher salt, 1.5–2 teaspoons, to taste
• Sugar, 1 teaspoon (balances acidity)
• Worcestershire sauce, 1 tablespoon
• Apple cider vinegar, 1 teaspoon
• Optional heat: 1/2–1 teaspoon crushed red pepper flakes or hot sauce
• Optional toppings: shredded cheddar, diced onion, sour cream, sliced jalapeños, crackers

Instructions

1. Brown the beef: In a large pot or Dutch oven over medium-high heat, add the ground beef.Break it up with a spoon and cook until no longer pink, about 6–8 minutes. Drain excess fat, leaving about a tablespoon in the pot.
2. Sweat the aromatics: Add the onion, green pepper, and celery. Cook 5–7 minutes until softened and lightly translucent.Stir in the garlic and cook 30 seconds until fragrant.
3. Layer the spices: Sprinkle in chili powder, cumin, paprika, black pepper, and 1 teaspoon of salt. Stir to coat the meat and veggies so the spices bloom in the warm fat, about 30–45 seconds.
4. Add the tomato base: Stir in tomato paste, then add tomato sauce and diced tomatoes with their juices. Mix well to combine.
5. Build body: Pour in beef broth and add Worcestershire sauce and sugar.Bring to a gentle boil, then reduce to a steady simmer.
6. Simmer and thicken: Partially cover and simmer for 45–60 minutes, stirring occasionally. The chili should thicken and the flavors should meld. If it gets too thick, splash in a bit more broth or water.
7. Add the beans: Stir in the kidney and pinto beans.Simmer another 10–15 minutes so the beans warm through and absorb flavor.
8. Finish and balance: Stir in the apple cider vinegar. Taste and adjust salt, pepper, and heat. If you want a little kick, add red pepper flakes or hot sauce.
9. Serve: Ladle into bowls and top with shredded cheese, diced onion, or a dollop of sour cream.Crackers on the side are a classic touch.

How to Store

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Portion into freezer-safe containers or bags and freeze up to 3 months. Leave room for expansion.
• Reheat: Warm gently on the stove over medium-low heat, adding a splash of broth or water if it’s too thick. Microwave in short intervals, stirring between bursts.

Benefits of This Recipe

• Budget-friendly: Uses common pantry items and stretches across multiple meals.
• Meal-prep ready: Tastes even better the next day, and it freezes well.
• Customizable: Easy to tweak heat, thickness, and toppings.
• Balanced flavor: A little sugar and vinegar round out acidity for a smooth finish.
• Family-friendly: Mild base that works for kids, with heat options for spice lovers.

What Not to Do

• Don’t skip the simmer: Rushing it leads to a flat, watery chili.The simmer builds flavor and body.
• Don’t forget to drain excess fat: Too much grease dulls the spices and can feel heavy.
• Don’t add beans too early: They can break down if simmered too long. Add near the end.
• Don’t over-salt up front: The chili reduces as it simmers. Season in stages and taste at the end.
• Don’t overcomplicate the spice blend: Keep it classic to match the iconic flavor.

Alternatives

• Turkey or chicken: Swap ground beef for ground turkey or chicken.Add 1 tablespoon oil when browning to prevent dryness.
• Vegetarian: Use plant-based crumbles or extra beans (black beans work well). Sub vegetable broth for beef broth.
• Slow cooker: Brown meat and sauté veggies first, then transfer to a slow cooker with the remaining ingredients. Cook on Low 6–8 hours or High 3–4 hours.Add beans in the last hour.
• Instant Pot: Sauté beef and veggies using Sauté mode, add remaining ingredients, then pressure cook 12 minutes with a quick release. Stir in beans and simmer on Sauté for 5–10 minutes.
• Low-sodium: Choose low-sodium broth and canned tomatoes, and season to taste at the end.
• Extra smoky: Use smoked paprika and a dash of liquid smoke (1/4 teaspoon).

FAQ

How close is this to Wendy’s chili?

It’s very close in flavor and texture: hearty, lightly smoky, and mildly spiced with a balanced tomato base. Exact restaurant formulas are proprietary, but this version delivers the same familiar comfort and profile.

Can I make it spicier?

Yes.

Add red pepper flakes, hot sauce, or a pinch of cayenne during the simmer. You can also use a hotter chili powder or stir in diced jalapeños.

What can I do if my chili is too thin?

Simmer uncovered to reduce, or stir in 1–2 tablespoons of tomato paste. You can also mash a small scoop of beans and stir them back in to thicken naturally.

What if it’s too thick?

Add a splash of beef broth or water until it reaches your preferred consistency.

Adjust salt after thinning.

Do I need sugar and vinegar?

They’re optional but recommended. A little sugar smooths the sharpness of tomatoes, and vinegar brightens the finish. Used together, they create a rounded, restaurant-style flavor.

Can I make it ahead?

Absolutely.

Chili tastes even better the next day. Store in the fridge overnight and reheat gently before serving.

What toppings work best?

Classic picks include shredded cheddar, diced onion, sour cream, jalapeños, and crushed saltine crackers. Fresh cilantro and a squeeze of lime are great, too.

How many servings does this make?

About 8 servings, depending on portion size.

It’s ideal for family dinners, leftovers, or freezing for later.

Can I use fresh tomatoes instead of canned?

Yes, but you’ll need to adjust. Use about 6 cups of chopped, peeled tomatoes and simmer a bit longer to concentrate the flavor. You may also need a pinch more salt and a bit more tomato paste.

Is this gluten-free?

It can be.

Most ingredients are naturally gluten-free, but check labels on broth, Worcestershire, and spices to be sure.

In Conclusion

This Wendy’s chili recipe copycat chili is warm, nostalgic, and easy to make at home. With everyday ingredients and a patient simmer, you’ll get a thick, balanced bowl that tastes just like the classic. Make a big pot, stash some in the freezer, and you’re set for cozy lunches and quick dinners all week.

Add your favorite toppings and enjoy every spoonful.