Wendy’s Copycat Chili should be thick but spoonable, beefy without being greasy, and balanced between tomato, beans, mild chile heat, and a little sweetness from the vegetables. The closest homemade texture comes from finely crumbled ground beef, two kinds of beans, diced tomatoes, tomato sauce, and a long, gentle simmer that lets the flavors meld without reducing the chili into paste.
The beef should be browned thoroughly before the liquid goes in. That keeps the flavor savory and prevents the finished pot from tasting like boiled ground meat.
Ingredients
- 2 pounds (900 g) ground beef, preferably 85% lean
- 1 tablespoon neutral cooking oil, if needed
- 1 large yellow onion, finely diced
- 1 green bell pepper, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes with juices
- 1 can (15 ounces) tomato sauce
- 1 can (10 ounces) diced tomatoes with green chiles
- 1 1/2 cups beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, optional
- 1 teaspoon fine salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
How to Make Wendy’s Copycat Chili
Step 1: Brown the Beef and Vegetables
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the ground beef and break it into very small crumbles with a wooden spoon or sturdy spatula. Cook for 8 to 10 minutes, stirring occasionally, until no pink remains and the meat develops browned edges.
The smaller the crumbles, the closer the finished texture will be to fast-food-style chili.
If the beef releases a large amount of fat, spoon off most of it, leaving about 1 tablespoon in the pot.
Add the onion, bell pepper, and celery.
Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic and tomato paste and cook for another minute. Cooking the tomato paste briefly removes its raw metallic edge and deepens the tomato flavor.
Step 2: Build the Chili
Add the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne, salt, and black pepper.
Stir for about 30 seconds so the spices coat the beef and vegetables.
Pour in the diced tomatoes, tomato sauce, tomatoes with green chiles, beef broth, Worcestershire sauce, and sugar.
Add the kidney beans and pinto beans.
Stir thoroughly, scraping the bottom of the pot to release any browned bits.
Bring the chili just to a boil, then immediately reduce the heat to low.
The mixture should simmer gently rather than boil hard. Aggressive boiling can break the beans and reduce the sauce too quickly.
Step 3: Simmer and Adjust the Texture
Simmer uncovered for 45 to 60 minutes, stirring every 10 to 15 minutes.
The chili is ready when the vegetables are tender, the broth has thickened, and the tomato flavor has lost its raw sharpness.
If it becomes too thick, add beef broth a few tablespoons at a time.
If it remains too thin after an hour, continue simmering uncovered until it reaches the right consistency.
Taste and adjust the seasoning.
Add more salt if the flavors seem muted, more chili powder for warmth, or a small pinch of sugar if the tomatoes taste particularly acidic.
Let the pot rest off the heat for 10 minutes before serving. That short rest helps the sauce settle and cling better to the beef and beans.
A finished batch of Wendy’s Copycat Chili should hold its shape on a spoon but still have enough tomato-rich broth to flow around the meat and beans.
What to Serve With Wendy’s Copycat Chili
Shredded cheddar cheese is the most natural topping. Add it while the chili is hot enough for the cheese to soften but not completely disappear into the sauce.
Finely chopped onions add a sharper bite, while sour cream cools the chile flavor and makes the bowl richer.
Saltine crackers work well because they absorb some of the broth without overpowering the chili.
Cornbread is another strong pairing, especially if you prefer a sweeter contrast against the savory tomato base.
For a more substantial meal, serve the chili over a baked potato, rice, or tortilla chips.
A simple green salad with a tart vinaigrette helps balance the richness if the chili is the main course.
Wendy’s Copycat Chili Nutrition Information
Approximate nutrition per serving, based on 8 servings:
- Calories: 390
- Protein: 29 g
- Carbohydrates: 33 g
- Fat: 17 g
- Saturated fat: 6 g
- Fiber: 9 g
- Sugar: 9 g
- Sodium: 860 mg
Nutrition values vary with the ground beef, broth, canned tomatoes, beans, and serving size used.
FAQs
What kind of ground beef works best?
Ground beef around 85% lean gives a good balance of flavor and fat.
Very lean beef can taste dry after simmering, while higher-fat beef may make the chili greasy unless thoroughly drained.
Why use both kidney beans and pinto beans?
The two beans provide slightly different textures.
Kidney beans stay firmer, while pinto beans become softer and creamier during simmering.
Together they produce a more varied texture than using only one type.
Can I use ground turkey instead of beef?
Yes.
Ground turkey makes a lighter chili, but it has less natural richness.
Brown it thoroughly and consider adding an extra teaspoon of Worcestershire sauce or a little more beef-style seasoning to strengthen the savory flavor.
Should I drain the beans?
Yes.
Drain and rinse canned beans before adding them.
The canning liquid can make the chili taste muddy or overly salty and can interfere with the clean tomato-based sauce.
Can I make this in a slow cooker?
Yes.
Brown the beef first, then cook the vegetables briefly in the same pan.
Transfer everything to the slow cooker and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours.
Leave the lid slightly ajar during the final 30 minutes if the chili needs to thicken.
Can I make it ahead?
Yes.
Chili often tastes better the next day because the spices and tomato flavors have more time to combine.
Cool it promptly, refrigerate it in a covered container, and reheat gently before serving.
Why does my chili taste too acidic?
Some canned tomatoes are more acidic than others.
A small pinch of sugar can soften that sharpness.
Do not add too much at once. Start with 1/4 teaspoon, stir, and taste again.
How can I make the chili spicier?
Add more cayenne pepper, diced jalapeño, hot sauce, or extra green chiles.
Increase the heat gradually so the spice does not cover the beef and tomato flavors.
How can I make the chili thicker?
Simmer it uncovered for longer.
You can also mash a small portion of the beans against the side of the pot and stir them back into the chili.
The released starch will thicken the sauce naturally.
How do I keep the beef from becoming greasy?
Use moderately lean beef and drain excess fat after browning.
Do not rinse the cooked beef because that removes flavor as well as fat.
Leaving a small amount of rendered fat in the pot helps carry the spices and keeps the chili from tasting flat.
How long does leftover chili keep?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium-low heat or in the microwave until steaming hot.
Add a splash of broth or water if the chili thickens too much in the refrigerator.
Can I freeze it?
Yes.
Cool the chili completely, then portion it into freezer-safe containers, leaving a little room for expansion.
Freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat gently, stirring in a small amount of broth if needed.