Ground beef, beans, stewed tomatoes, chili seasoning, bell pepper—homestyle comfort in every bite.
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Let me paint a picture for you. It’s the middle of winter, the wind is doing that annoying whistle-under-the-door thing, and I’m huddled on the couch under a blanket that probably hasn’t been washed in longer than I’d like to admit. I’m broke, wearing two pairs of socks, and guess what’s in my hand?
A cup of Wendy’s chili.
Yep. That red plastic cup, a plastic spoon that always threatened to snap in half, and steam rising like a scene from a movie I couldn’t afford to see in theaters. That chili—God bless it—got me through a lot of weird nights in college. Breakups. Final exams. Random roommate drama (why was she always boiling eggs at midnight?).
Anyway, now that I’m older (barely wiser), I wanted to recreate that cozy, comforting bowl of chili… but with actual real ingredients and, you know, love. This Copycat Wendy’s Chili Recipe is what came out of that craving. It’s a little nostalgic, a little spicy, and totally slurp-worthy.
Why You’ll Love This Copycat Wendy’s Chili Recipe?
Okay, here’s the deal—this chili isn’t just about food. It’s about feeling. That weirdly satisfying balance between hearty and not-too-heavy. The way it warms you from the inside out. And let’s be real, there’s something kinda beautiful about making a huge pot of something and feeding everyone you care about (even if “everyone” is just… you and your dog, no judgment).
This copycat Wendy’s chili hits all those notes. The chunky tomatoes, the soft beans, the ground beef that’s been simmered just long enough to soak up every bit of flavor. It’s the kind of recipe you’ll make once and then randomly crave at 9 p.m. on a Tuesday. It’s not fancy. It’s just right.
Ingredient Notes:
Let’s not overthink it. You don’t need a culinary degree for this. Just a spoon, a pot, and maybe someone willing to grate cheese while you stir.
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Ground Beef – I go for 80/20. Fat is flavor, but also… I don’t need a layer of grease floating on top. You get me?
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Stewed Tomatoes – These are kinda old school, but I love how they melt down and add a slightly sweet, deep tomato flavor. A little retro in the best way.
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RO*TEL (Diced Tomatoes with Green Chiles) – This is the chili’s “hey, I’ve got a personality” ingredient. Just enough heat to notice, not enough to make your eyes water.
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Onion, Celery, Bell Pepper – The usual suspects. They give the chili depth. And honestly? The celery makes it feel kinda healthy. Let me dream.
You’ll often see debates about whether chopped onion is what gives classic chili that unmistakable flavor. Some people swear by sweet onions, others skip them entirely, and claim you can’t taste the difference. Here’s the truth: adding onion (red, yellow, or sweet) really does nudge your chili closer to that iconic diner-style taste. If you want to go the extra mile, try topping your bowl with diced red onion, a sprinkle of cheese, and a dollop of sour cream. Saltines on the side? Now you’re speaking my language.
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Tomato Sauce – The glue that ties everything together. Tomato-y without being acidic.
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Beans (Kidney and Pinto) – Don’t drain them!
You might be wondering, “Wait, shouldn’t I drain canned beans?” Nope, not for this recipe. That liquid is gold. It thickens the chili and adds flavor. The starchy liquid from the can not only brings extra flavor but also creates a rich, hearty texture; no need for extra thickeners. If you’ve seen conflicting advice elsewhere (or even in old comments), rest assured: for this chili, leave the beans and their liquid right in the pot. If you do drain them by accident, you may need to add a splash of water or broth to make up for the lost moisture, but you’ll miss out on that signature thick-and-satisfying chili base.
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Chili Seasoning Packets – Look, you could make your own spice blend, but some days we just… don’t. I usually grab McCormick’s Mild—it’s shockingly spot on and honestly tastes like they bottled up nostalgia.
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White Vinegar – This is the part where people look at me weird. But I swear, a splash at the end? It lifts the whole thing. Try it once and tell me I’m wrong.
PRO TIP: Taste as you go. Chili is all about layering. And also maybe forgiveness… because it’s hard to mess this up.
How Much Chili Powder Is Too Much?
Let’s talk chili powder, because that’s where people get nervous—and for good reason! Most classic chili recipes use a few tablespoons. But this one? We’re asking you to throw caution (and about a quarter cup of chili powder) to the wind. If you love that deep, unmistakable chili flavor, yes—you really can use the full 1/4 cup. No, your taste buds will not revolt. This is your ticket to getting that signature Wendy’s-style taste: bold, rich, flavorful, but not “I need a fire extinguisher” levels of spicy.
That said, if your idea of adventure is mild salsa, you might want to dial it back. Try half to start (2 tablespoons), taste, and toss in more if you’re feeling bold. Remember, not all chili powders are created equal—some can be a little feisty.
To recap:
- Want classic, bold chili? Go for the full 1/4 cup.
- Prefer it milder? Start with 2 tablespoons, give it a taste, and add more as your heart (and palate) desires.
Oh, and don’t overthink it! There’s no chili police. This is your pot—make it as mellow or as wild as you want.
How To Make Copycat Wendy’s Chili?
This isn’t one of those “watch the pot like it’s a soufflé” situations. This is: dump stuff in, stir occasionally, taste and feel accomplished.
Step 1. Brown the Beef
Start with your olive oil in a big pot. Press the ground beef into a giant hamburger patty and let it sit there. Don’t touch it. Let it get brown and crusty—8 to 10 minutes. Then crumble it up and finish cooking it. This part smells amazing, by the way. This helps create a seared crust and adds big flavor—don’t skip it!
Step 2. Add Your Veggies
Toss in the chopped celery, onion, and bell pepper. Let them soften up until the onion goes all glossy and sweet-smelling. It’s already starting to feel like home.
Step 3. In Come the Tomatoes
Dump in your stewed tomatoes, tomato sauce, and RO*TEL. Pour in the water too. Smash those stewed tomatoes down a bit so they break up.
Step 4. Add the Seasoning and Beans
Stir in the seasoning packets. Then add the beans, with all their liquid! You’re going to think it’s too watery. It’s not. Trust the process.
Step 5. Simmer and Chill (Literally)
Bring everything to a nic,e gentle boil, then lower the heat and let it simmer for an hour. Leave the lid a little off so it thickens. Maybe check your email or fold that laundry you’ve been ignoring.
Step 6. Stir in the Secret
Right before serving, stir in that tablespoon of white vinegar. Yes, really. It just ties everything together in a way that makes you go—ohhh, that’s what was missing.
Storage Options:
Leftovers? Honestly, they might be better than day one. Let the chili cool down, then store it in an airtight container in the fridge for up to 5 days. Or freeze it for a rainy day—it keeps for about 3 months. Reheat gently on the stove or zap it in the microwave with a splash of water if it’s thickened too much. You could even repurpose it as a baked potato topping, nacho filling, or (don’t judge me) breakfast with a fried egg on top.
Feeding a Crowd? No Problem.
So, you’re thinking about unleashing this chili at a big shindig—maybe a fundraiser, potluck, or your cousin’s questionable “Chili Cook-Off & Bingo Night.” Here’s the scoop: this recipe isn’t just cozy family fare—it scales up like a dream.
Want To Save This Recipe?
You can easily multiply the ingredients (math, but the delicious kind) for giant batches. I’ve heard from folks who’ve made it for 100+ hungry humans, and it got rave reviews—people grabbing seconds, thirds, and asking for the recipe between bites. Apparently, it’s a surefire way to win over a crowd, earn some compliments, and make you look like an absolute chili genius.
Bonus: it holds up beautifully in a slow cooker or big stock pot, making serving and refills way less stressful. Just prep ahead, keep it warm, and watch it disappear.
Variations and Substitutions:
We’re not robots. Sometimes we just… wanna do things differently. And that’s cool.
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Too mild? Swap in hot ROTEL if you want a spicier kick—just enough to feel it without setting off alarms.
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No beef in the fridge? Use ground turkey or even crumbled tofu if that’s your vibe.
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Bean police in your house? Leave them out. Add corn or lentils instead. Live your truth.
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Watching sodium? Use low-salt beans and tomatoes. Adjust seasoning as you go.
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Want it thicker? Simmer uncovered for the last 15–20 minutes, or mash a few beans in the pot. This is one of the easiest ways to thicken chili naturally, and it keeps the texture rich and hearty.
But let’s get real, sometimes the best tweaks are the ones you make on the fly. Maybe you’re craving extra chili flavor: don’t be shy with that chili powder! If you’re making a smaller batch (say, a cozy pot for two or three), scale down to about 1/8 cup of chili powder and see where your taste buds land. The result? Lunch plans canceled in favor of staying home for another bowl.
Feel like bulking up the veggies? Go wild. Toss in a whole green pepper, two stalks of celery, or a small diced onion right alongside your other veggies. You’ll be rewarded with extra heartiness and a tasty, wholesome twist.
And if you’re one of those who religiously rinse and drain the beans, don’t worry—the chili will still be delicious, just a little less salty. (Bonus: you control the salt level.)
Bottom line: This chili plays well with whatever you have lurking in the fridge or pantry. Mix it up, make it yours, and don’t forget to taste as you go.
What to Serve with Copycat Wendy’s Chili?
You can eat it plain, sure. But if you’re like me and like your chili with a little flair, here’s what hits:
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Shredded cheddar – Obvious but essential.
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Diced white onion – Adds crunch and sharpness. Total flavor booster. Whether you’re a fan of the subtle, sweet bite of a sweet onion or the more pronounced zing of a classic white, adding diced onion takes this dish to the next level of flavor. You can skip it if you’re in a pinch, but trust me—tossing in that fresh onion makes all the difference. Some even like to sauté it first for extra depth, or mix in chopped fire-roasted tomatoes and a little garlic to really amp up the taste and texture. Try it with or without, and see which version your crew raves about!
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Sour cream – Yes. Always yes.
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Cornbread or crackers – You choose. I like both. Sometimes at the same time.
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Baked potato – Chili on a potato is criminally underrated.
Build-Your-Own Chili Bar
Ready to take your chili night (or game day bash) to legendary status? Enter: the chili bar. This is how you feed a crowd, keep everyone happy, and cement your status as the host who “just gets it.”
Set out the chili in a big pot (or slow cooker, if you’re fancy), then surround it with bowls of toppings so everyone can craft their dream bowl. Need inspiration? Mix and match from these crowd-pleasers:
- Jalapeño slices – Fresh or pickled, for those who like a little kick.
- Finely diced onions – White, red, or green onions work. Bonus points if you soak raw onion in cold water for extra crunch.
- Shredded cheddar (or pepper jack) – Because cheese. Always cheese.
- A heaping bowl of sour cream – For that cool, creamy swirl.
- Hot sauce – Go classic with Frank’s, bring the heat with Tabasco, or set out a few wildcards.
- Crushed tortilla chips or strips – For a salty crunch.
- Chunks of avocado – The ultra-creamy topping you didn’t know you needed.
And don’t stop there! If you’re feeling extra, toss in fresh cilantro, lime wedges, even a sprinkle of feta or cotija cheese. Lay it all out buffet-style, let everyone go wild, and watch your chili become more customizable than a Starbucks order.
Frequently Asked Questions:
Is this Copycat Wendy’s Chili Recipe spicy?
Not really. It’s mild with just a hint of heat. Like… enough to feel it, but not enough to scare your grandma. You can always amp it up if that’s your thing.
Can I make this in a slow cooker?
Totally. Just brown your beef and sauté your veggies first. Then toss everything in the slow cooker and let it go on low for 6–8 hours. If you’re new to crockpots, here’s a quick beginner’s guide to slow cooking that might help ease you in.
Can I make it ahead?
Yes! In fact, you should. The flavors deepen overnight. Make it now, reheat tomorrow, and boom—next-day chili magic.
This copycat Wendy’s chili recipe has become one of those comfort dishes I always come back to. It’s simple, it’s warm, and it reminds me of where I’ve been—and how far I’ve come since those plastic spoon days.
Have you ever tried recreating a fast food classic at home? Did it bring back memories, or was it more of a “never again” moment? I’d love to hear your stories—or if you tweak this chili, tell me how it turns out. Send pics. Brag a little. You’ve earned it.
Now go grab a bowl and get cozy.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Copycat Wendy’s Chili Recipe
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef preferably 80/20
- 2 stalks celery finely chopped
- 1 medium yellow onion diced
- 1 green bell pepper diced
- Three 14-ounce cans stewed tomatoes
- One 14-ounce can tomato sauce
- One 10-ounce can diced tomatoes with green chiles (e.g., RO*TEL)
- 1 cup water
- Two 1.25-ounce packets mild chili seasoning mix (such as McCormick®)
- One 14-ounce can kidney beans, undrained
- One 14-ounce can pinto beans, undrained
- Salt and ground black pepper to taste
- 1 tablespoon white vinegar plus more to taste, if desired
Optional toppings:
- shredded cheddar, diced onion, sour cream, crushed tortilla chips, jalapeños, avocado, hot sauce.
Equipment
- Large stockpot or Dutch oven
- Wooden spoon or spatula
- Can opener
- Measuring spoons
- Ladle
Instructions
- Prepare the cooking base: In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef, pressing it into the bottom of the pot to form a single large patty. Allow it to brown undisturbed for 8 to 10 minutes, developing a flavorful crust on the underside.
- Break down and cook the beef: Using a wooden spoon or spatula, break the browned beef into crumbles and continue cooking for an additional 5 minutes, or until no longer pink.
- Add aromatics: Stir in the chopped celery, diced onion, and bell pepper. Sauté for approximately 5 minutes, or until the onions are translucent and the vegetables begin to soften.
- Incorporate the tomato components: Pour in the stewed tomatoes, tomato sauce, diced tomatoes with green chiles, and water. Using your spoon, gently break apart any large tomato chunks to create a more uniform consistency.
- Season and add beans: Stir in the chili seasoning mix. Add both the kidney beans and pinto beans, including their liquid. Season with salt and ground black pepper to taste. Mix thoroughly to combine all ingredients.
- Simmer the chili: Bring the chili to a gentle boil, then reduce the heat to low. Cover partially and allow the mixture to simmer for 1 hour, stirring occasionally to prevent sticking and to develop deeper flavors.
- Finish with vinegar: Just before serving, stir in the white vinegar. Adjust seasoning as needed, adding more vinegar, salt, or pepper based on personal preference.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
