Why You’ll Love This Recipe
- Restaurant-quality at home – Get the same delicious taste of Wendy’s chili without leaving your kitchen.
- Simple and affordable ingredients – Everything you need is easy to find and budget-friendly.
- Perfect for meal prep – Make a big batch and enjoy leftovers throughout the week.
- Customizable spice levels – Adjust the heat to your preference.
- Great for slow cooking – Let it simmer on the stove or use a slow cooker for a hands-off approach.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 pounds fresh ground beef
- 1 quart tomato juice
- 1 (29-ounce) can tomato purée
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can pinto beans, drained
- 1 medium-large onion, chopped (about 1 1/2 cups)
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 cup chili powder (use less for milder chili)
- 1 teaspoon ground cumin (use more for real flavor)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
Directions
- In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks. Drain any excess fat.
- Transfer the cooked beef to a 6-quart pot.
- Add the tomato juice, tomato purée, drained beans, chopped onion, celery, and bell pepper.
- Stir in chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper.
- Cover and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
- Alternatively, cook in a slow cooker on low for 3 to 4 hours for a hands-off approach.
- Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped onions.
Servings and Timing
- Servings: Makes about 8-10 servings
- Prep Time: 15 minutes
- Cook Time: 1 to 1 1/2 hours (or 3 to 4 hours in a slow cooker)
- Total Time: About 1 hour 45 minutes
Variations
- Make it spicier – Add extra cayenne pepper or diced jalapeños.
- Vegetarian version – Swap the ground beef for plant-based crumbles or extra beans.
- Thicker chili – Reduce the tomato juice or let it simmer longer.
- Smoky flavor – Add a dash of smoked paprika or chipotle powder.
- Cheesy twist – Stir in shredded cheddar cheese for a creamy texture.
Storage/Reheating
- Refrigerator: Store leftover chili in an airtight container for up to 4 days.
- Freezer: Let the chili cool completely, then freeze in portions for up to 3 months.
- Reheating: Warm on the stove over medium heat or microwave in short intervals, stirring occasionally.
FAQs
How close is this to Wendy’s original chili recipe?
This recipe is a great copycat version with similar flavors and texture, but homemade always tastes fresher!
Can I use fresh tomatoes instead of tomato purée?
Yes! Blend fresh tomatoes for a homemade purée or use canned crushed tomatoes for a chunkier texture.
What are the best toppings for this chili?
Classic toppings include shredded cheese, sour cream, green onions, and oyster crackers.
Can I make this in an Instant Pot?
Yes! Brown the beef using the sauté function, then add all ingredients and cook on high pressure for 20 minutes with a natural release.
How do I make this chili thicker?
Simmer uncovered for an additional 15-20 minutes or mash some beans to create a thicker consistency.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner alternative and works just as well.
Is this chili spicy?
It has a mild heat, but you can adjust the spice level by adding or reducing cayenne pepper and chili powder.
Can I double this recipe?
Yes! Just use a larger pot and adjust the seasonings to taste.
What can I serve with this chili?
Cornbread, crackers, tortilla chips, or even over rice for a heartier meal.
Does chili taste better the next day?
Yes! The flavors develop and deepen overnight, making leftovers even more delicious.
Conclusion
This Wendy’s chili copycat recipe is easy to make, packed with flavor, and perfect for any occasion. Whether you’re feeding a crowd, meal-prepping for the week, or just craving a warm bowl of comfort food, this homemade chili is a must-try. Make it once, and it’ll quickly become a family favorite!
Print
Wendy’s Chili Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8-10 servings
- Diet: Gluten Free
Description
Make Wendy’s famous chili at home with this easy copycat recipe! Packed with ground beef, beans, tomatoes, and the perfect blend of spices, this homemade chili is hearty, flavorful, and perfect for meal prep. Enjoy a warm bowl of comfort food with this budget-friendly and delicious recipe.
Ingredients
- 2 lbs fresh ground beef
- 1 quart tomato juice
- 1 (29 oz) can tomato purée
- 1 (15 oz) can red kidney beans, drained
- 1 (15 oz) can pinto beans, drained
- 1 medium-large onion, chopped (about 1 ½ cups)
- ½ cup diced celery
- ¼ cup diced green bell pepper
- ¼ cup chili powder (adjust for spice preference)
- 1 tsp ground cumin
- 1 ½ tsp garlic powder
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp dried oregano
- ½ tsp sugar
- ⅛ tsp cayenne pepper
Instructions
- In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks. Drain excess fat.
- Transfer the cooked beef to a 6-quart pot.
- Add tomato juice, tomato purée, drained beans, onion, celery, and bell pepper.
- Stir in chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper.
- Cover and simmer for 1 to 1 ½ hours, stirring every 15 minutes.
- Alternatively, cook in a slow cooker on low for 3 to 4 hours.
- Serve hot with toppings like shredded cheese, sour cream, or chopped onions.
Notes
- Spicier: Add extra cayenne pepper or diced jalapeños.
- Vegetarian: Swap beef for plant-based crumbles or extra beans.
- Thicker Chili: Reduce tomato juice or simmer longer.
- Smoky Flavor: Add smoked paprika or chipotle powder.
- Cheesy Twist: Stir in shredded cheddar cheese.
- Prep Time: 15 minutes
- Cook Time: 1 to 1 ½ hours (or 3 to 4 hours in a slow cooker)
- Category: Dinner, Soup, Stew
- Method: Stovetop, Slow Cooker
- Cuisine: American
