Wendy’s Chili just can’t be beat. Wendy’s makes this classic recipe fresh every day, and you can do the same. You can make chili just like they do.
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Why this is the best copycat Wendy’s copycat chili recipe.
If you are looking for a tried and true copycat recipe look no further. I developed this recipe over 20 years ago. This recipe has stood the test of time. People love this recipe. This chili is perfectly seasoned, it’s not too spicy, and it spiced just enough.
Wendy’s Chili Meat
Now, it is said that Wendy’s chili is made from grilled hamburger patties that didn’t make it into their burgers. You don’t have you start out with hamburger patties, but the fresh ground beef.
We think it is easier to start out this way when you make your own chili. We suggest that you brown the beef very thoroughly before making your chili.
If you are a die-hard Wendy’s Chili fan you can start out with about 2 pounds of ground meat, fry it up as hamburgers, but you must cook them until they are very well done.
Did you know?
- Wendy’s Chili is gluten free.
There are lots of fresh ingredients in this chili, and you can put this recipe together in no time. This recipe has onions, celery, green bell pepper, two types of beans, beef, and chili seasoning.
You won’t be disappointed when you make a delicious bowl of this amazing chili from scratch.
Wendy’s Chili Recipe Ingredients
Here’s a list of what you need:
- Ground beef
- Tomato juice
- Tomato puree – I use instead of tomato sauce, it has more flavor, than tomato sauce
- Canned red kidney beans
- Canned pinto beans
- Onion
- Celery
- Green bell pepper
- Chili powder
- Ground cumin
- Garlic powder
- Salt
- Ground black pepper
- Oregano
- Cayenne pepper
- Sugar
Tomato juice really enhances the flavor of this chili, as does the chili powder, though you may want to start off with a little less chili powder. I find that 1/4 cup isn’t too hot, and is still very flavorful.
How does Wendy’s make their chili?
Wendy’s makes their chili in a big pot with leftover hamburger patties and chili ingredients. All you need is a skillet to brown some ground beef and a big pot to cook the chili. Here are the easy steps:
- In a skillet, brown the ground beef.
- Drain the browned ground beef.
- Put the drained beef and the remaining ingredients in a 6-quart pot. Stir to combine.
- Cover the pot and let it simmer for 1 to 1½ hours, stirring every 15 minutes.
It is important to cook this chili for the entire time as listed in the recipe. The flavors mellow and change over the cooking time.
I understand that some people also feel that 3 tablespoons of chili powder are too much. I think if you stick with standard brands of chili powder this is best.
Chili powder is a combination of several spices, there isn’t a chili powder plant. Stick with a well-known brand, and if you naturally like foods that are less spicy consider using less. Again, I fully stand behind the 3 tablespoons as listed in the recipe below.
Can you make Wendy’s Chili in a slow cooker? Yes, you can!
Can you make this delicious chili in a slow cooker? Of course! Simply brown the ground beef, drain the beef, pour everything into a slow cooker, and then cook on low for about 4 hours.
I hope you enjoy this recipe!
Garlic parmesan buffalo wings would go great with this chili.
How to store Wendy’s Chili
This recipe makes quite a bit, chances are if you don’t invite the whole team over for chili, you will have plenty to enjoy. Let’s go over how you can best store the chili!
- Refrigerate – in an airtight container for up to five days.
- Freeze – in an airtight container for a vacuum sealed bag for up to 3 months.
Best way to reheat leftover Wendy’s chili
If you need to reheat a portion of Wendy’s chili I recommend reheating in the microwave. If you need to reheat several portions I recommend reheating on the stovetop in a pot over medium-low heat.
Check out my other Wendy’s copycat recipes
- Baconator
- Breakfast Baconator
- BBQ Ranch Chicken Salad Recipe
- Instant Pot Wendy’s Chili
- Wendy’s Apple Pecan Salad
- Wendy’s Frosty Recipe
- Wendy’s Strawberry Salad
- Wendy’s Taco Salad
More Chili and Stew Recipes
Be sure to take a look at more fast food to make and homemade soup recipes.
Wendy’s Chili
Ingredients
- 2 pounds fresh ground beef
- 1 quart tomato juice
- 1 (29-ounce) can tomato puree
- 15 ounces canned red beans drained
- 15 ounces canned pinto beans drained
- 1 large onion, chopped (about 1½ cups)
- ½ cup diced celery
- ¼ cup diced green bell pepper
- ¼ cup chili powder (you may want to use less, as some people find this is too much)
- 1 teaspoon cumin
- 1½ teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon oregano
- ½ teaspoon sugar
- ⅛ teaspoon cayenne pepper
Instructions
Stovetop Directions
- In a skillet, brown the ground beef.
- Drain the grease from the browned ground beef.
- Put the drained beef and the remaining ingredients in a 6-quart pot. Stir to combine.
- Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
Slow cooker Directions
- In a skillet, brown the ground beef.
- Drain the grease from the browned ground beef.
- Put the drained beef and the remaining ingredients in a slow cooker.
- Cook on low for 4 hours.
Video
Nutrition
Trudy
I was sure it was a hit as soon as I finished putting the ingredients in the pan. I knew it was a hit when my husband had a second helping. (He doesn’t generally care much for chili.) Can’t wait to try some after all the flavors meld in the fridge. I mean I literally can’t wait! Absolutely delicious chili.
Elizabeth
I love this. It is low carb but I only use one can of beans to make it even lower carb
Patti
This was outstanding! My only changes were to add the whole bottle of V8, an extra 14oz. (My store didn’t have tomato juice!)
I also fried my ground sirloin like a giant hamburger patty, in a large fry pan. Salted the oil, dropped the beef in, salted the top, flipped it when time and crisped up both sides before I broke it apart. Yum!
Annette
Oh my, oh my, So good!
I didn’t have a green pepper so I used a red one. Nothing really different there.
Too much chili powder NO WAY. This recipe is perfect. The tomato juice I buy has several more ounces than a quart. No biggie. Just put it all in.
This is the best chili I have ever made. Thank you for this fabulous recipe.
Barb T
I also used V-8 instead of the tomato juice. However, made the mistake of cutting the amount of chili powder, which left it a little bland for us. Will not make that mistake again!! The amount of chili powder is just fine and I wont make the mistake of using less next time. It was a wonderful chili, and will follow the recipe to the letter next time.
Barry
This was pretty much exactly Wendy’s chili I forgot the celery and used a yellow pepper if anything I would add a little more heat but I also add to Wendy’s Excellent recipe
Stephanie Manley
Do you know what I love to do with this recipe? I love adding a bit more Cayenne, and then I add some dried chipotle pepper.
Bennie Bennie Sowers
great chili recipe
Diane
1/4 cup=4 tablespoons