Copycat Wendy’s Chili Recipe

Ground beef, beans, stewed tomatoes, chili seasoning, bell pepper—homestyle comfort in every bite.

this Recipe

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.

• 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?

• 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.

• 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.

• Onion, Celery, Bell Pepper – The usual suspects. They give the chili depth. And honestly? The celery makes it feel kinda healthy. Let me dream.

• Tomato Sauce – The glue that ties everything together. Tomato-y without being acidic.

• Beans (Kidney and Pinto) – Don’t drain them! That liquid is gold. It thickens the chili and adds flavor.

• Chili Seasoning Packets – Look, you could make your own spice blend, but some days we just… don’t. McCormick’s Mild is shockingly spot on.

• 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 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 in like 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.

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 nice 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’s like the final chord in a song—you don’t know it’s missing until it’s there.

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.

Variations and Substitutions:

We’re not robots. Sometimes we just… wanna do things differently. And that’s cool.

• Too mild? Go spicy RO*TEL, toss in red pepper flakes, or sneak in a little chipotle powder.

• No beef in the fridge? Use ground turkey or even crumbled tofu if that’s your vibe.

• Bean police in your house? Leave them out. Add corn or lentils instead. Live your truth.

• Watching sodium? Use low-salt beans and tomatoes. Adjust seasoning as you go.

• Want it thicker? Simmer uncovered for the last 15–20 minutes, or mash a few beans in the pot.

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:

• Shredded cheddar – Obvious but essential.

• Diced white onion – Adds crunch and sharpness. Total flavor booster.

• Sour cream – Yes. Always yes.

• Cornbread or crackers – You choose. I like both. Sometimes at the same time.

• Baked potato – Chili on a potato is criminally underrated.

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. Don’t forget to add the vinegar at the end!

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.

Keep the Flavor Coming – Try These:

Southern Fried Potatoes And Sausage Recipe

Savory Smothered Chicken Topped with Spinach & Mushrooms

Pumpkin Pecan Cobbler

Copycat Wendy’s Chili Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 35 minutes mins

This hearty copycat Wendy’s chili recipe features ground beef, beans, tomatoes, bell pepper, and mild chili seasoning—perfect for a cozy, comforting meal at home.

PRINT PIN REVIEW SAVE Saved!

10 Servings

Ingredients

1x2x3x

• 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

Cook ModePrevent your screen from going dark

Instructions

 

Prepare the cooking base:

1. 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:

1. 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:

1. 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:

1. 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:

1. 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:

1. 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:

1. Just before serving, stir in the white vinegar. Adjust seasoning as needed, adding more vinegar, salt, or pepper based on personal preference.

Notes

To ensure this chili is gluten-free, carefully select a certified gluten-free chili seasoning mix, as some pre-packaged blends may contain wheat derivatives or be processed in facilities that handle gluten. Additionally, verify that all canned products (beans, tomatoes, and RO*TEL) are labeled gluten-free to avoid any hidden gluten in thickeners or additives. This simple adjustment makes the recipe suitable for individuals with celiac disease or gluten sensitivities while preserving its full, hearty flavor.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

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!

nodashofgluten.com/