Do you love Wendy’s chili? This copycat Wendy’s chili recipe is the perfect way to feed a large crowd. Grab a large pot, grab your favorite toppings, and enjoy some of the best chili. Did you know this tastes even better the next day?
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Table of Contents
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 copycat version 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 spiced just enough. This easy chili recipe is going to become one of your go-to recipes. It is the leftover chili you can enjoy the next day.
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, you can use 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, and 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 Wendy’s chili copycat recipe, 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. You’ll enjoy the wonderful aroma of chili cooking on the stovetop.
Wendy’s Chili Recipe Ingredients
Here’s a list of what you need:
- Ground beef – Ground chuck is recommended due to its fat and lean meat ratio
- Tomato juice
- Tomato puree – I use this instead of tomato sauce or stewed tomatoes because it has more flavor.
- Canned red kidney beans – drain and rinse before using
- Canned pinto beans – drain and rinse before using
- Onion – white onions are recommended
- Celery
- Green bell pepper
- Chili powder – McCormick brand is recommended
- Ground cumin
- Garlic powder
- Salt
- Ground black pepper
- Oregano
- Cayenne pepper – if you need your chili to have more spice, I recommend adding a bit more
- 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 over medium-high heat.
- Drain the browned ground beef.
- Put the drained beef and the remaining ingredients in a 6-quart pot.
- Add the remaining ingredients and stir to combine.
- Bring the chili to a boil, then cover the pot and reduce the heat to low. Let it simmer for 1 to 1½ hours, stirring every 15 minutes.
- Serve this delicious chili and enjoy it as-is or with your favorite chili toppings and side dishes.
Recipe Notes
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.
You can substitute the ground beef with ground turkey. Just note it won’t have the same beefy flavor.
Can you make Wendy’s Chili in a slow cooker? Yes, you can!
Can you make this delicious chili in a Crockpot 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 to 6 hours.
I hope you enjoy this recipe!
What to Serve with Wendy’s Chili
Here are some sides, toppings, and other dishes to go with this hearty chili:
- Baked Potato
- Corn Chips or Tortilla Chips (or make nachos with chili on top of them)
- French Fries
- Garlic Parmesan Buffalo Wings
- Grilled Cheese Sandwich
- Jalapeno Peppers
- Salad
- Saltine Crackers
- Shredded Cheddar Cheese
- Sour Cream
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 – cool the chili to room temperature. Place it in an airtight freezer-safe container or a vacuum-sealed bag. Keep it in the freezer 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
- 29 ounces canned tomato puree
- 15 ounces canned red kidney beans drained
- 15 ounces canned pinto beans drained
- 1 large onion chopped (about 1 1/2 cups)
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 cup chili powder you may want to use less, as some people find this is too much
- 1 teaspoon cumin
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
Instructions
- Brown the ground beef in a skillet and drain the grease.
- Put the drained beef and the remaining ingredients in a 6-quart pot or slow cooker and stir to combine.
- If using a pot, cover and simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
- If using a slow cooker, cook on low for 4 hours.
Video
Nutrition
Charlie
I’ve used your recipe for years, feed it to everyone that’s walked through the door and have never, ever had so much as a little whinge. It’s better than good, greater than great. There are no words, and as for Wendy’s … Spot on, without a doubt. The ingredients are perfect and it mirrors theirs to perfection. If anything, maybe a bit better. Thanks for sharing, as I’ve come back here so many times, just never left a comment. I appreciate it, you, and the fact you shared!
~¢harlie
Rick Rigler
This recipe is very good, and very easy, with a little mild heat (I like mine much hotter). I am not a fan of beans in chile, but the overall combination of flavors makes this easily tolerable 🙂
Here’s a tip for a really meaty chili, when using ground beef: Loosely drop ½ – 1 tsp sized chunks into a very hot pan, trying to leave some space in between them. You will have to do it in batches, depending on the amount of meat.
Fill the bottom up and a few more on top of those. Don’t touch it for several minutes, and the chunks will begin to hold themselves together. You can then stir it around until it all gets browned. It’s ok if the chunks are not completely cooked through; the simmering will take care of that. Remove meat to a separate bowl or into your chili pot. Drain the pan, reheat and do the next batch. Would post a pic if I could.
You want to simmer it at least an hour and half to two hours. The morsels are tender and juicy, a unique texture for a ground-beef chile.
Candi Hill
Delicious and spot on. This will be my chili go to from now on. Thank you!
Vanessa Riddle
I am making this recipe for a group of 25 to 30 and would like to know the number this recipe will serve. Thanks
Teresa
It would depend on appetite. The recipe says serves 6 but in my house serves 3-4 due to second servings. Hope this helps. 🙂
Rick
I just made this and this is even better than the actual chili at Wendy’s. I’m sure it will taste even better tomorrow! Thanks for this recipe! Job very well done deconstructing it for everyone to try and love!
Ron
Does this recipe call for any water at all?
Stephanie
No, the tomato juice takes place of the water.
Nikki
Adn when I make it I use the hot and spicy v8 juice…it adds a little more heat and great flavor!!! I also add more than what the recipe calls for int he spices dept..I go on taste with them.
Lisa
I just made this last evening for dinner. Delicious! I doubled the recipe and it made a nice large stock pot of chili – enough to share with my parents with plenty for leftovers. Perfect for this frigid weather.
Shirley Smith
Have made this chili a few times and it is good; however, can’t always find tomato puree at my store. Is there an acceptable substitute?
Thanks,
Shirley
noname
tomato SAUCE
fedcamper
Its actually better if you use canned diced tomatoes instead of puree.
Joyce Sears
This is my Mom’s except she used garden grown canned tomato jc and & whole tomatoes that cook down to chunks. No kidney beans but pinto beans cooked from cooked fresh every morning .Delicious!!!
Bonnie
Crushed tomatoes. Tomato sauce very bland.
Amanda Adams
Made this tonight. Was missing a few ingredients so husband ran to the store and also picked up a small Wendy’s chili to taste test against. Your recipe hasn’t even simmered the full time, it’s not only spot on but hands down taste so much better! And so simple to make too. Amazing recipe, thank you so much for sharing it!!!
kim hosier
I made this using ground turkey instead of beef as beef flares up my husbands gout. We cannot tell the difference. Its a great recipe and I’m making it tonight as the weather is dropping. Yummm!
John
This is the absolute best chilli recipe! I have been making it this exact way for 3 years now!
Stephanie
I am so glad you enjoy this recipe.
Barbara
I don’t like beans in my chili. If I don’t put the beans in, do I have to adjust the liquids?
Christine
I have just prepared all of the ingredients, including extra browning and crumbling the beef. Will be cooking it in the slow cooker tomorrow. I have a feeling this is going to be my go to chili recipe. 🙂
Stephanie
I hope this goes well for you!
Dodie
I’d just like to add my 2 cents. 🙂 I worked at Wendy’s years and years ago when the chili first came out. It was a way to prevent waste from the salad bar and meat. I’m going to tell you the truth: almost everything leftover from the salad bar went into the chili. Broccoli, onions, chick peas at one point, tomatoes, 3 bean salad, everything except olives, salad dressing and lettuce. It still tasted great. The key is the meat. There was a lot of meat in the pot. The author is right: you do have to have tomato juice, celery, green pepper, onion, and the spice mix. Those things and the beans were the constants. They discontinued the salad bar, and there became a standard recipe. Still geared towards reducing waste. There was nothing wrong with the meat, but Wendy’s has very strict limits about how long meat can stay on the grill. Since you never know what the requests will be coming through the drive thru, some has to be on the grill at all times. By the way, of all the chains that I worked for when I was young, Wendy’s was by far the cleanest.
Cynthia Woods
I’m not sure what Wendy’s you worked at but when I worked there, we didn’t have the salad bar yet. The chili recipe above is pretty much how it was made. It’s been a lot of years since I made their chilli at the restaurant.
We got a salad bar later but no salad products were thrown in the chili.
Brocolli in chili? No chick peas. No. Never. No salad bar products went into chilli. There was always a standard recipe.
Nilceia Heal
I worked there too and I also agree . They never used leftover from their salad bar to make their chili , never!
CJ
Best Wendy’s chili copycat on the internet.
Stephanie, if you can still see the comments, I just want to let you know you made quite a few people happy over here with this recipe. I could just leave it at that, but I’ve been making this for a year+ now and I want to leave a few pro tips for others:
1. If you’re like me and develop a drawer full of Wendy’s chili season packets over time, use those! They even give them out by the handfuls sometimes if you ask. Use it to taste with or instead of whatever stale, crappy brand chili powder you probably own.
That notion might be too hacky for the author to include, but I will no prob hahah. The author said she used quality mail order powder I believe, while I typically used dried chillis that are on the rich side as opposed to bright or hot ones. I know Wendy’s packets might be bottom tier in this regard, but it’s still Wendy’s(tm) recipe. The sugar is included even.
2. Go ahead and sear some of the ground beef in crumbles, patties, or whatever. You don’t have to sear all meat, which is impossible if you dump it all in anyway. It would take forever. Just crumble a handful to get the maillard reaction and/or char flavor in the mix, then add the rest of the raw meat and other ingredients. The other option is to just dump it all in until the entire bottom begins to stick. The vegetables will sweat and deglaze whatever flavor sticks to the pot regardless of which approach.
3. Go the full 1 1/2 hours or more before you judge it. The tomato taste when you first add vs hours later is quite different in flavor and consistency. It goes from gazpacho to Wendy’s chili, so you may as well not even taste or tweak it seriously until then.
(Oh and there is celery in every cup of Wendy’s chili that I have eaten, so idk what all you guys are talking about unless there is a Berenstein/Berenstain Bear conspiracy going on. Is it the crunch throwing things off? It should all be soft to the point that the skin of the kidney beans stand out the most, if anything.)
Stephanie
I do see the comments 😉
I still stand behind this recipe as written. I think the chili powder is problematic. Chili powder is a blend of seasonings. I like to use chili powder from The Spice House, Penzey’s, or McCormic. They are listed in my order of preference. I don’t understand why some folks think that the 3 tablespoons of chili powder are too much heat. I think it is necessary, for me personally when I make my own chili, I use this as a base and I add lots of cumin, and chipotle powder.
Thank you for your comments 😉
Stephanie
I can definitely see the comments 😉 I appreciate your tips and the fact that you wrote such a nice long reply. I love the reference to the Mandella effect in there too 😉
My only comment about this is people that people take food very personally. If something isn’t exactly like the remember it, they are frustrated. What you may not realize that each time you go in often the food is a little different. Why is that? The cook had a bad day, something bad turned out in the kitchen, some people don’t know when food is cooked properly, or on the other side, the person who managed the pass was amazing, and made people prepare the food correctly.
I actually have someone working with me know, who is a chef, and knows a lot of chefs in town, and we talk about the food and how it is prepared. I assure you in better restaurants there is variation, and there is definitely variation in fast food, where the people who prepare your food aren’t professionally trained chefs.
Shakey4863
Absolutely Spot On!!! Anyone who thinks this doesn’t taste like Wendy’s chilli either has never tasted Wendy’s,did not follow the recipe or just plain sucks at cooking.
I make this Everytime I make chilli and I have had some ask me if I ran out to Wendy’s before they came over and filled my pot up with Wendy’s chilli..
I then show and give out this recipe to whomever wants it.I use to work right next door to Wendy’s and have ate a boatload of there chilli and burgers through the years and this is spot f*****g on and don’t listen to the fools who say otherwise.
Edward Lumm
I don’t use beans I put grape seed oil in mine
Elaine
Can you use roasted chicken in place of the ground meat?
Stephanie
I think you could, keep in mind it won’t taste just like Wendy’s chili.
Faye
Exactly. It’s very good. You did a great job recreating Wendy’s chili. Love it. I’m making it again today.
Ann Maria Boyce
Love it. Making it again now!
D
Someone else ask this, in your video it shows one can 15oz of purée and your recipe says 29oz?
Stephanie
Yes, someone asked before, and I have answered it before. In the video I used two 15 ounce cans of the puree, the video editor doesn’t cook and thought it would be boring to have shot in twice. I am sorry this was confusing. Please use the recipe as written.
Stephanie
Hello,
I am from Canada and it tastes exactly like oir Wendy’s chilli ???? thank you so much for sharing.
Amy
If roasted chicken is your preference, then of course you can!
noname
if you want “Wendy’s chili”, NO . HOWEVER, chili is chili. It is originally concoctted form whatever a range cook had at hand … is no formal recipe. SO TECHNICALLY, you could put anything in it. BOTTOM LINE IS, MAKE IT THE WAY YOU & YOURS LIKES IT.
Kelly
I made this & thought it was really good & the rest of my family liked it too. Although when I make it again, I am going to use V-8. Just want to try something different.
Kelly
I made this & thought it was really good & the rest of my family liked it too. Although when I make it again, I am going to use V-8. Just want to try something different. M
Byron Victor
Wendy’s on the nail! I’m cheesing… I used 2 dollar store packs of ground beef product and it still tastes good. I didn’t even follow measurements just used ingredients. I like this one left out garlic powder, oregano, sugar, and Bell pepper. This really reminded me of Wendy’s… Good job ma’am.
Regena
I absolutely LOVE this Chili! I’ve made it several times and everyone loves it too. The only thing I change is I use V8 juice instead of ????Juice.
Thank you Stephany!!!
Keep up the great work.????
R. Erickson
Highland, CA