Wendy’s Chili Copycat Recipe

Wendy’s Chili Recipe

When it comes to different chili recipes, I’ve made everything from homemade chili, to 3 ingredient easy chili to white chicken chili, and finally this copycat Wendy’s chili recipe! It has loads of flavorful spices, is easy to make and so hearty and satisfying.

It took a little testing and tweaking then testing some more to get the family’s seal of approval, but I’ve done it! This right here is the BEST Wendy’s chili copycat recipe that tastes even better than the original.

Find the full printable recipe with specific measurements below.

• Ground beef: Use whatever ground beef you have. We will drain the grease once it’s cooked so if it’s not lean that’s fine.
• Veggies: Chopped onion, celery, and green bell pepper will be cooked with the beef to give the chili its flavor foundation and textural elements.
• Tomatoes: Adding layers of flavors using canned tomatoes with green chiles (like Rotel or Hunt’s seasoned diced tomatoes) and tomato sauce. What’s red chili without the flavor of tomatoes?
• Chili seasoning: McCormick Mild Chili Seasoning Mix is what I use for this recipe. I do have a homemade chili seasoning which I love, but for this Wendy’s chili copycat recipe, McCormick’s is a fan favorite.
• Beans: I use both kidney beans and pinto beans and I don’t drain them. I add the liquid right into the pot.
• Salt & pepper: To taste
• White vinegar: Adding it in just before serving rounds out the flavors. You won’t taste the acidity, it just adds a little something extra to the Wendy’s chili.

In a large pot over medium heat, brown the meat for about 8-10 minutes, crumbling it up as it cooks. Once it is no longer pink, drain the grease, then stir in the onion, celery, and bell pepper. Cook for 5 minutes until the onions are translucent and soft.

Pour in the tomatoes, tomato sauce, and water. If there isn’t enough liquid add an extra 1/2 cup of water. Don’t forget you’ll be adding the liquid from the beans too. Then, stir in the chili seasoning, beans, and season with salt and pepper.

Bring the chili to a boil and reduce the heat to low. Simmer for an hour and wait for all of those aromatic flavors to become friends. Trust me, it’s worth the wait!

Just before serving, mix vinegar into Wendy’s chili copycat recipe. Enjoy with your favorite toppings like shredded cheddar cheese and sour cream!

Best Toppings for Wendy’s Copycat Chili

• Shredded cheese
• Sour cream
• Tortilla chips
• Cilantro
• Green onions
• Sliced jalapeno

Tips and Variations

• Make it lighter. Use ground turkey or ground chicken instead of beef if preferred.
• Leftover hamburger. Save a step by using my leftover baked hamburgers recipe that have been chopped up. In fact, it’s been said leftover hamburger patties is how the founder of Wendy’s created this chili recipe.
• Make it spicy: Add additional chili powder or cayenne pepper to make this spicier.
• Add butter. Some readers have found that adding 1 Tablespoon of butter at the end provides richness and mellows out some of the more robust flavors. Try it if you’d like!
• Low heat. Keep an eye on the pot and make sure it’s always at a low simmer and not a boil. Stir occasionally so nothing is catching at the bottom.

Wendy’s Chili in the Slow Cooker

This copycat Wendy’s chili is a great crockpot meal. Brown the meat first to add that chargrilled flavor then add everything to the slow cooker and cook on low for 8 – 10 hours or high for 4-6 hours.

Serving Suggestions

Anything served on the side of Wendy’s copycat chili recipe is a bonus!

• Crackers
• Tortilla chips
• Cornbread muffins
• French fries
• Baked potato.