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 Wendy’s Chili Recipe just like they do. 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.
Wendy’s Chili
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.
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.
I hope you enjoy this recipe and check out my other Wendy’s copycat recipes.
Wendy’s Chili for the Instant Pot
Wendy’s Summer Berry Chicken Salad
Wendy’s Apple Pecan Salad
Wendy’s Barbeque Ranch Chicken Salad
Wendy’s Fondue Fries
Wendy’s Chili
Ingredients
- 2 pounds fresh ground beef
- 1 quart tomato juice
- 1 (29-ounce) can tomato puree
- 1 (15-ounce) can red beans, drained
- 1 (15-ounce) can 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
- In a skillet, brown the ground beef; drain. Put the drained beef and the remaining ingredients in a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
Trish - Mom On Timeout says
This is my husband’s favorite chili! I need to whip up a batch this weekend!
lc says
this is a great recipe!
Melissa Sperka says
Perfect for our game day party food!
Lori @ RecipeGirl says
This has always been a favorite of mine!
Jennifer Farley says
I have to try this recipe! It looks amazing.
Joanne says
This chili has the perfect balance of flavors!
Toni | Boulder Locavore says
I would love to try this! Looks so comforting!
Carrie says
Great, I love wendy’s chili.
Cathy @ Noble Pig says
I have not had Wendy’s chili in forever! All I need is a milkshake and this and I would be so happy.
Heather says
Perfect combination of seasonings! YUM!
Joanna Cismaru says
Oh I love Wendy’s chili!! Can’t wait to make this at myself, it looks delish!
Vannessa Yee says
I LOVE LOVE LOOOVE this recipe!
i found this recipe several years ago on Pinterest and have made it countless times after making this discovery. Sometimes I add different types of beans or yellow/orange bell pepper for more color variety but no matter what I do, it’s always a hit.
Thank you for creating a wonderful copycat!
Lija Wills says
My husband just loves Wendy’s chili. So we were excited to find this recipe. The spices are just right, thank you!
Bookmarked.
Stephanie says
I am glad you liked it!
Amber Davis says
I veganized this using veggie crumbles in place of beef and it warmed my heart with memories of Wendy’s chili. It’s perfect, thank you!
Debi says
This recipe says 6 servings, but does not say how much a serving is. A cup? Two? Ten? lol. I’m trying to figure out how much this recipe actually makes.
Debi says
Can ANYone answer this question??
Stephanie says
I think this makes about 120 ounces of chili with all of the ingredients. So you could have 12 10 ounce portions.
Debi says
Thank you so much, Stephanie!
Nicole says
Hi ….Thank you for posting. I am finally getting the nerve to tackle Chili. I wonder do you simmer at Med low? Can I simmer longer? I appreciate any input since so many have made me question simmering time? Thanks again for this my family loves Chili w Tomato juice and Macaroni noodles.
Stephanie says
I don’t know how your stove is set up. Medium Low is meant to describe a temperature between medium and low. So if medium was 5 out of 10, I should suggest a range of 2 and 3. Hope this helps.
Jeff crane says
Start at low and gradually turn up until the bubbles break the surface. Works for me.
Cindi says
Can’t wait to try this. Other copycat recipes are too thick…Wendy’s sauce is more liquid. Was SO glad to see yours calls for tomato juice. I think that might be the answer.
Stephanie says
I have always thought their chili was pretty runny. I honestly like chili with a lot of liquid, that means I can add fritos to it!
Shana Isaacs says
This recipe uses sugar, and sugar is a no-no. I have diabetics in the home and the only thing that gets sugar is my coffee in the mornings and that is the sugar cubes. Can this be made without the sugar? I love Wendy’s Chili, but it is kinda of too sweet.
Bonnie says
1/2 tsp for six servings? That is only a pinch per serving. Not an issue at all….just relax and enjoy it!
Lauri says
Diabetics can eat sugar. Just count your carbs. I eat regular sugar and incorporate it into my diet plan. 45 to 55 grams of carbs per meal.1 tsp of sugar has 15 grams. That small amount spread out through 6 servings is minute. Keep in mind, the beans are high in fiber which helps bring that count down.
Julie says
Hey kids!
Had to pipe up here…
I am a Nutrition therapist and chef. Shana, you are doing well by eliminating *all* sugars from your household in favor of your family’s health. Diabetics should absolutely avoid/eliminate foods that engage the fatigued pancreas. As I’m sure you are aware, type 2 diabetes *is* reversible with relatively little effort.
As far as Lauri’s observation, experience, opinion, and post: 45-55g PER MEAL!? ???????? is excessive! I see that you generalized “carbohydrates,” which would include fruits, vegetables, grains, and legumes, but the *quality* and the glycemic load of the foods is equally important to the promotion or reversal of chronic disease. 45-55g of carbs from cane sugar, for instance, will have very different health implications as compared to 45-55g of carbs from dark leafy greens (and a lot more food/fuel/energy/fiber)…
And that should be the maximum *daily* carb load.
Even the RDA for sugar for *healthy* people is only 23g PER DAY.
Lauri says
Not all type 11 diabetics can reverse their diabetes. A large majority, like myself, are hereditary and have nothing to do with weight. Eliminating all sugars is a set up for failure for most people. Diabetes isnt about “sugar”, its counting carbohydrates. Healthy choices are always best foods high in fiber help digestion, lowering carb counts by slowing digestion and turning to sugar, causing spikes. Diabetes is about balance, good fats, carbohydrates, starches, and fiber. I dont know where you got your degree in diabetes management, but you might want to get your money back. Diabetes isnt about what you CANT eat, it’s all about HOW to eat.
Lauri says
Daily carbs, not sugar????? You aren’t a diabetes nutrition expert. You should leave it to them. Diabetes is a complicated disease. It’s not just carbs, it’s also fats. And type 11 diabetes is a defect of the liver, not the pancreas.
Julie says
This is hands down the best chili ever! I usually double it and freeze some down. The only thing I’ve ever changed is I use fresh garlic when I’m out of powder but it is still just as good!
Stephanie says
I am so glad you enjoy the recipe.
Catherine Kurdziel says
This recipe looks great. Do you really use 1/4 cup chili powder?
IFortuna says
Given that there is 29 oz can of tomato puree and a quart of tomato juice 1/2 cup of chile powder is very much much. I use more when making enchilada sauce. I use mild chile powder and Kashmiri MIrch (you can use cayenne) pepper to add a little heat.