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Wendy’s Chili (Homemade Copycat-Style)

Wendy's Chili Copycat Recipe: This is the exact restaurant style flavor you've been looking for. It uses a simple ground beef and tomato base with kidney and pinto beans for that classic look. You can make it on the stove top in one pot or use the slow cooker instructions for a hands-off dinner. It freezes perfectly for up to 3 months, making it a budget friendly meal prep option for busy weeks. Top with cheddar cheese and onions for the full experience.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 8 SERVINGS

Ingredients
  

  • 2 pounds ground beef 80/20 preferred
  • 1 medium yellow onion diced
  • 2 celery stalks diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 cans 15 oz each kidney beans, rinsed and drained
  • 2 cans 15 oz each pinto beans, rinsed and drained
  • 1 can 28 oz diced tomatoes (with juices)
  • 1 can 15 oz tomato sauce
  • 2 cups beef broth or water, as needed
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika smoked or regular
  • 1 ½ teaspoons salt plus more to taste
  • ½ teaspoon black pepper
  • 1 teaspoon Worcestershire sauce optional
  • 1 teaspoon granulated sugar optional, for balancing tomatoes

Instructions
 

  • Place a large pot or Dutch oven on the stove over medium-high heat.
  • Add the ground beef, break it up, and cook until browned, 7–9 minutes. Drain excess grease if needed.
  • Add onion, celery, and bell pepper. Cook 5–6 minutes until softened. Add garlic and cook 30 seconds.
  • Stir in chili powder, cumin, paprika, salt, and pepper for 30–60 seconds.
  • Add tomato paste and stir 30 seconds.
  • Add kidney beans, pinto beans, diced tomatoes, tomato sauce, broth, Worcestershire (optional), and sugar (optional). Stir well.
  • Bring to a gentle simmer, reduce heat to low, and simmer 45–60 minutes, stirring occasionally.
  • Taste and adjust seasoning. Simmer uncovered to thicken if needed, or add broth if too thick.
  • Rest 10 minutes, then serve warm with desired toppings.

Notes

For thicker chili, simmer uncovered the last 15–20 minutes.
For extra body, mash ½ cup of beans and stir back into the pot.
Chili keeps in the fridge up to 6 days and freezes up to 3 months.
Tried this recipe?Let us know how it was!