Okay, y’all, listen up! This isn’t just any chili. This is the chili. The one that makes you wanna curl up on the couch with a giant bowl and a spoon, forgetting all your troubles. We’re talking copycat Wendy’s chili, but even BETTER because it’s homemade and you can sneak in extra chocolate chips if you’re feeling wild (don’t judge).

My husband, bless his heart, is a chili fanatic. Like, if I let him, he’d eat chili for breakfast, lunch, and dinner. I made this for him one night when he was having a particularly rough day at work, and let me tell you, the man practically inhaled it. Said it tasted just like Wendy’s, but with more love. Now, it’s a weekly request. Even the kids are on board (probably because I let them top it with ALL the cheese). Let’s get cooking!

Why You’ll Love This Easy Wendy’s Chili Recipe

It tastes like childhood (if your childhood involved frequent trips to Wendy’s, that is).
It’s ridiculously easy. Seriously, if I can make it, you can make it.
It’s the ultimate comfort food. Perfect for rainy days, sad days, or just because-you-deserve-it days.
It uses simple ingredients you probably already have kicking around in your pantry. Less grocery shopping = more time for Netflix.
It’s cheaper than hitting up the drive-through, and WAY more satisfying.

How to Make It

Okay, so first things first, grab a big ol’ pot. Like, the biggest one you got. Brown your ground beef in it – don’t be shy, get it nice and crispy. I usually use a wooden spoon to break it up, but sometimes I just grab a spatula, whatever’s closest, ya know?

Once your beef is browned, toss in your onions, peppers, and celery. Let them get all soft and happy, about 5-ish minutes. Don’t burn ’em! Nobody likes burnt veggies.

Now, for the good stuff: Dump in your diced tomatoes (undrained, we want that juice!), kidney beans, pinto beans, chili powder, cumin, garlic powder, oregano, and a pinch of cayenne if you’re feeling spicy. And don’t forget the secret ingredient – a little bit of brown sugar and unsweetened cocoa powder! Trust me on this one, it adds a depth of flavor that’s out of this world. Oh! And the tomato sauce too – almost forgot that, whoops!

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Stir everything together and let it simmer for at least an hour, or even longer if you have the time. The longer it simmers, the more the flavors meld together. Just make sure to give it a stir every once in a while so it doesn’t stick to the bottom.

Taste it, see if it needs any more salt, pepper, or chili powder. Everyone’s different, so adjust it to your liking! And then, BAM! You got yourself a pot of delicious, homemade Wendy’s chili. Load it up with your favorite toppings and enjoy!

Ingredient Notes

Ground Beef: Lean or regular, doesn’t matter! I usually go for the cheaper stuff because, let’s be real, chili is all about budget-friendly deliciousness. Just make sure to drain off the excess grease unless you’re into that sort of thing.
Diced Tomatoes: I always use the canned kind because, honestly, who has time to chop a million tomatoes? But if you’re feeling fancy, go for it! Just make sure they’re diced, otherwise you’ll be stuck with giant tomato chunks (been there, done that).
Kidney Beans & Pinto Beans: Don’t skip these! They are the perfect bean mix, giving the best, meatiest flavor!
Chili Powder: This is the backbone of your chili, so don’t skimp! I like to use a good quality chili powder for the best flavor.
Brown Sugar: Just a touch of sweetness to balance out the spice. You can use regular sugar if you don’t have brown, but brown sugar adds a nice depth of flavor.
Unsweetened Cocoa Powder: This is the secret ingredient! It adds a richness and depth of flavor that you won’t believe. Don’t worry, it won’t make your chili taste like chocolate (unless you add too much… then maybe it will).
Tomato Sauce: Don’t forget it like I almost did. LOL.

Recipe Steps:

Brown ground beef in a large pot until fully cooked.
Add onions, peppers, and celery to the pot and cook until softened.
Stir in diced tomatoes, kidney beans, pinto beans, chili powder, cumin, garlic powder, oregano, brown sugar, cocoa powder, and tomato sauce.
Simmer for at least one hour, stirring occasionally to prevent sticking.
Taste and adjust seasonings as needed.
Serve hot with your favorite toppings.

What to Serve It With

Okay, so chili is great on its own, but it’s even better with toppings! I’m talking shredded cheese (cheddar, Monterey Jack, pepper jack – go wild!), sour cream, chopped onions, a dollop of Greek yogurt if you’re trying to be healthy (ish), and of course, some crispy tortilla chips or crackers for dipping. And don’t forget a big hunk of cornbread on the side!

Tips & Mistakes

Don’t overcook your ground beef. Nobody likes dry, crumbly chili.
Don’t be afraid to experiment with the seasonings. Add more or less of anything you like.
If you’re short on time, you can use canned beans instead of dried. Just make sure to rinse them first.
If your chili is too thick, add a little bit of water or beef broth to thin it out.
And for the love of all that is holy, don’t forget the cocoa powder! It’s a game changer.
Sometimes, I throw in a can of diced green chilies for an extra kick. Adds a little somethin’-somethin’.

Storage Tips

Store any leftover chili in an airtight container in the fridge for up to 3-4 days. Or, you can freeze it for up to 3 months. Just let it thaw completely before reheating. And listen, I’m not gonna lie, cold chili straight from the fridge is actually pretty bomb. Especially for breakfast. Don’t judge me, you haven’t tried it yet!

Variations and Substitutions

If you’re a vegetarian, you can easily make this chili with plant-based ground “beef.” Just swap it out for the real stuff and follow the rest of the recipe.
No pinto beans? No problem! Use black beans, great northern beans, or whatever you have on hand.
Don’t have brown sugar? Use regular sugar, honey, or maple syrup.
Out of cocoa powder? Okay, this one’s a little tougher. You could try using a little bit of dark chocolate, but honestly, just skip it. It’ll still be good!
I’ve even thrown in leftover pulled pork or shredded chicken before when I was trying to clean out the fridge. Don’t knock it ’til you try it!
One time I ran out of oregano and used Italian seasoning. Close enough, right?

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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Easy Wendy’s Chili Recipe