Wendy’s Chili
This Wendy’s Style Copycat Chili is a hearty, comforting dish that brings all the flavors of the restaurant classic straight to your kitchen. Made with simple ingredients like ground beef, tomatoes, beans, and a blend of spices, it’s the ultimate cold-weather meal or game-day favorite. Whether you’ve had Wendy’s chili before or not, you’ll love this easy homemade version!
I first made this Wendy’s Style Chili on a chilly weekend when my family was craving something warm and filling. As soon as I served it, everyone couldn’t stop talking about how much it tasted like the real thing! My husband, a longtime fan of Wendy’s chili, gave it his seal of approval, and now it’s one of those recipes that my family requests often—especially during fall and winter. It’s become a comfort dish that always hits the spot, whether we’re watching a game or just enjoying a cozy meal together.
Why You’ll Love Wendy’s Style Copycat Chili
•Authentic Taste: It captures the flavor of Wendy’s chili with a blend of spices, beans, and perfectly cooked ground beef.
•Easy to Make: This chili comes together with minimal prep and ingredients you likely already have in your pantry.
•Hearty and Filling: Packed with protein and fiber, it’s a satisfying meal that’s perfect for lunch or dinner.
•Make-Ahead Friendly: It tastes even better the next day, making it great for meal prep or leftovers.
•Budget-Friendly: Affordable ingredients come together to create a large batch that can feed the whole family.
Ingredients Notes for Wendy’s Style Copycat Chili
•Ground Beef: Use lean ground beef (80/20 or 85/15) to get that classic meaty texture without too much grease.
•Beans: A combination of dark red kidney beans and pinto beans gives the chili its hearty, chunky texture.
•Spices: Chili powder, cumin, garlic powder, and paprika bring warmth and depth to the dish, creating that familiar Wendy’s flavor.
•Tomatoes: Canned diced tomatoes and tomato sauce add the perfect balance of acidity and sweetness.
•Green Chiles: Optional, but they add a mild kick to the chili, enhancing its flavor profile.
Recipe Steps for Wendy’s Style Copycat Chili
Step 1: Brown the Beef
•In a large pot or Dutch oven, brown 1 ½ pounds of lean ground beef over medium heat until fully cooked, breaking it into crumbles. Drain any excess grease.
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Step 2: Add Vegetables
•Stir in 1 large diced onion, 1 green bell pepper (chopped), and 3 minced garlic cloves. Cook until the vegetables are softened, about 5 minutes.
Step 3: Add Tomatoes and Beans
•Add 1 (15 oz) can of diced tomatoes, 1 (15 oz) can of tomato sauce, 1 (15 oz) can of dark red kidney beans (drained and rinsed), and 1 (15 oz) can of pinto beans (drained and rinsed).
Step 4: Season and Simmer
•Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon garlic powder, 1 teaspoon paprika, ½ teaspoon black pepper, and 1 teaspoon salt. If you like it spicy, add 1 can of diced green chiles. Mix well, then bring the chili to a simmer.
Step 5: Cook
•Reduce the heat to low, cover, and simmer the chili for 30-45 minutes, stirring occasionally to prevent sticking. Taste and adjust seasoning if needed.
Step 6: Serve
•Once the chili has thickened and the flavors have melded, serve it hot with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
Storage Options
•Fridge: Store leftover chili in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove.
•Freezer: This chili freezes beautifully! Place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Variations & Substitutions
•Turkey Option: Substitute ground beef with ground turkey for a leaner version.
•Spicy Kick: Add jalapeños or extra chili powder if you prefer a spicier chili.
•Vegetarian Version: Omit the beef and add more beans or lentils to make a vegetarian-friendly chili.
•Thicker Chili: If you prefer a thicker chili, let it simmer longer uncovered to allow some of the liquid to evaporate.
Wendy's Chili
Ingredients
- 1 lb ground beef or ground turkey
- 1 medium onion chopped
- 1 green bell pepper chopped
- 3 cloves garlic minced
- 2 15 oz cans kidney beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- 1 28 oz can crushed tomatoes
- 1 8 oz can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper optional, for heat
- 1 teaspoon sugar optional, to balance acidity
- 1 cup beef broth or water adjust for desired consistency
Instructions
- Brown the Meat: In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up into small pieces. Drain any excess fat.
- Sauté the Vegetables: Add the chopped onion and green bell pepper to the pot. Sauté until the vegetables are tender, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the Remaining Ingredients: Stir in the kidney beans, pinto beans, crushed tomatoes, tomato sauce, chili powder, cumin, paprika, salt, black pepper, cayenne pepper (if using), sugar (if using), and beef broth. Mix well to combine.
- Simmer: Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally. If you prefer a thicker chili, let it simmer uncovered for the last 10-15 minutes.
- Adjust Seasoning: Taste the chili and adjust seasoning if necessary. You can add more salt, pepper, or spices according to your preference.
- Serve: Serve hot, garnished with shredded cheese, sour cream, chopped green onions, or tortilla chips if desired.
