Go Back
Wendy8217S Chili Copycat1
Print Recipe Save it for later

Wendy’s Chili (Copycat)

This copycat Wendy’s chili recipe delivers rich, hearty flavors with tender ground beef, fresh vegetables, and a blend of beans and spices for a comforting and satisfying meal perfect for any occasion.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: Chili, Comfort Food, Copycat, Easy, Hearty
Servings: 6 servings

Ingredients

  • 2 pounds ground beef 85/15 hamburger meat ensure beef is sourced from trusted suppliers to meet dietary preferences
  • 1 onion diced
  • 1 jalapeño deseeded and diced (adjust for heat preference)
  • 2 stalks celery chopped
  • 1 green bell pepper diced
  • 1 can (29-ounce) diced tomatoes
  • 1 can (29-ounce) tomato sauce
  • 1 can (29-ounce) kidney beans rinsed and drained
  • 1 can (29-ounce) pinto beans rinsed and drained
  • 1 cup water
  • 2 teaspoons ground cumin
  • 3 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon dried oregano
  • 2 teaspoons salt
  • 0.25 teaspoon ground black pepper
  • 1 tablespoon white vinegar optional, adds a subtle tang and balances flavors
  • grated cheddar cheese for serving
  • saltine crackers for serving

Instructions

  • Start by dicing the onion, jalapeño (remove seeds to reduce heat), green bell pepper, and chopping the celery. Rinse and drain the canned kidney and pinto beans thoroughly to reduce excess sodium and improve texture.
  • In a large pot or Dutch oven, heat over medium-high heat. Add the 2 pounds of ground beef and cook, breaking it up with a wooden spoon until browned and no longer pink. Drain any excess fat to keep the chili from being greasy.
  • Add the diced onion, jalapeño, celery, and green bell pepper to the browned beef. Cook for about 5-7 minutes until the vegetables have softened and the onion becomes translucent. This step adds depth and sweetness to the chili.
  • Pour in the canned diced tomatoes (with their juices), tomato sauce, kidney beans, and pinto beans. Stir everything together to combine.
  • Add the ground cumin, chili powder, garlic powder, dried oregano, salt, and black pepper. Stir well to incorporate all the spices throughout the chili mixture.
  • Add 1 cup of water to loosen the mixture slightly. Bring the chili to a gentle boil, then reduce the heat to low and cover. Let it simmer for at least 30 minutes, stirring occasionally. This simmering allows all the flavors to meld beautifully.
  • If using, stir in 1 tablespoon of white vinegar to brighten the flavors. Taste and adjust salt or spice levels if needed.
  • Serve your chili hot, topped with grated cheddar cheese and accompanied by saltine crackers for the classic Wendy’s experience. This chili also pairs well with cornbread or a simple side salad.

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon

Notes

Use fresh spices for the best flavor. Don’t skip the vegetables as they add essential texture and freshness. Simmer the chili low and slow to develop deep flavors. Adjust jalapeño seeds to control heat. Drain excess fat after browning beef to keep chili from being greasy. Chili tastes even better the next day. Vegetarian and slow cooker variations are available for customization.