Next time a craving for Wendy’s chili strikes, forget about a trip to the restaurant and head to your kitchen instead. This Wendy’s chili recipe will create a hearty, homemade version that’s not too spicy and just as delicious as the real deal.
With ingredients like celery, onions, green peppers, chili powder and, of course, “fresh never frozen” beef, this recipe calls for mostly pantry and refrigerator staples you already have.
Before you start making this chili, enjoy one of these copycat appetizers for the full restaurant experience!
Wendy’s Copycat Chili Recipe
This comforting meal is based on a Classic Chili recipe from Taste of Home contributor Marjorie Care. It serves 12 people.
(Psst… Ever wonder what the real Wendy looks like?)
Ingredients
- 1 medium green pepper, chopped
- 2 medium onions, chopped
- 1/2 cup chopped celery
- 1 tablespoon vegetable oil
- 2 pounds ground beef
- 2 cans (28 ounces each) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 cup water
- 2 tablespoons Worcestershire sauce
- 1-2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (16 ounces) pinto beans, rinsed and drained
Directions
Step 1: Saute the vegetables and meat
In a Dutch oven, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned. Drain any liquid.
Step 2: Simmer
Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil. Then reduce heat and simmer for 1-1/2 hours. You can tweak the seasonings for your chili now—more garlic powder and onion powder will give you the classic Wendy’s flavor.
Find something to do while you wait. You could learn how Wendy’s got its name or clean out the refrigerator. Your pick!
Step 3: Add the beans
Toss the beans in the Dutch oven. Simmer, uncovered, 10 minutes longer. (You want beans that are tender, but haven’t turned to mush from over-boiling.)
Step 4: Garnish
The best thing about eating Wendy’s chili at home is you can use every garnish in your refrigerator to dress it up. Put on a dollop of sour cream, chives and cheddar cheese or a handful of Fritos. If you’re feeling ambitious, serve your bowl of chili with a side of these copycat Cheddar Bay Biscuits.
TMB Studio
Editor’s Tip: This recipe makes a lot of chili. To have a meal on demand for busy nights, I’d recommend freezing this recipe in individual servings. You can warm a single portion on 70% power in the microwave or over medium heat. It’s the recipe that keeps on giving!
Can You Make Copycat Wendy’s Chili in a Slow Cooker?
No, we recommend simmering this Wendy’s chili recipe on the stovetop. If you’re looking to cook your chili for longer than 2 hours, try out one of our slow cooker chili recipes.
How Do You Add Heat to This Wendy’s Chili Recipe?
There are plenty of ways to kick up the heat. You could swap out the diced tomatoes for diced tomatoes with green chilis or habaneros. Season to taste with a few more tablespoons of chili powder or even cayenne pepper. And while you’re adding your favorite toppings to your bowl of chili, spice it up with some sliced jalapenos.
How Do You Store Chili?
For refrigerator storage, use an airtight container. The chili should be good for up to four days. To reheat, simply cook on the stovetop over medium heat. This Wendy’s chili recipe stores exceptionally well, so your leftovers will be just as good—or better—the next day.
To store in the freezer, divide the cooked chili into separate freezer-safe containers. Label each with the date. The chili can be stored frozen from four to six months. To reheat, thaw the chili in the fridge overnight and then let it simmer in a saucepan until it’s fully reheated.
More Copycats from the Wendy's Menu
Burger AmericanaGo on a burger road trip in your own backyard. Grill the patties and load them sky-high with your favorite toppings. For instance, peanut butter and bacon make them southern style; coleslaw and tomatoes,
a northern version. —Susan Mahaney, New Hartford, New York
Inspired By: Crispy Chicken NuggetsMy 3-year-old went through a chicken-nuggets-and-french-fries-only stage, so I made these golden nuggets for him. Even the grown-ups like them! —Amanda Livesay, Mobile, Alabama
Caught up in a time crunch? Here's how you can
bake chicken nuggets in under 30 minutes!
Slow-Cooker ChiliThis hearty slow-cooker chili can cook for up to 10 hours on low in the slow cooker. It's so good to come home to its wonderful aroma after a long day away. —Sue Call, Beech Grove, Indiana
Ground Beef Taco SaladIn spring we look for something light and refreshing on the menu after the heavier comfort food of winter; this salad is a great solution. —Muriel Bertrand, Shoreview, Minnesota
Do you know which Wendy's salads are the healthiest? Here they are, ranked.
Bacon & Swiss Chicken SandwichesI created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. —Marilyn Moberg, Papillion, Nebraska
Cheesy Chili FriesMy family is all about chili fries, but restaurant versions pile on the calories. For a healthier approach, bake the fries and serve them with green onions and avocado. —Beverly Nowling, Bristol, Florida. If you like this, you must try the copycat version of
Wendy's chili recipe.
Chicken Quinoa SaladWe pile our favorite gyro fixin’s into nutritious quinoa bowls. Our local gyro guy has a cool but spicy sauce that transforms his sandwiches. It’s a must here, too. —Leah Lyon, Ada, Oklahoma
Cheesy Stuffed Baked PotatoesThese special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. —Marge Clark, West Lebanon, Indiana
Fried Chicken StripsI recently made this recipe of Mom's for my in-laws and they told me it was the "best fried chicken ever." Slicing the chicken breasts into strips cuts down on cooking time and ensures every piece is crunchy and evenly coated. Serve the homemade chicken tenders with your favorite dipping sauce. —Genny Monchamp, Redding, California
Chicken & Apple Salad with GreensMy favorite memory of eating this dish was when my mom made it for lunch on weekends when we were home from school and could have something other than "brown bag" lunches. Happy memories of childhood and late summer days just make this salad extra special. —Trisha Kruse, Eagle, Idaho
Inspired By: Sausage & Egg BurritoThis is a great kid-friendly recipe that takes only 20 minutes to prepare and cook.—Sharon Haswell, Cheshire, Massachusetts
Inspired By: Southwest Avocado Chicken SandwichI threw these ingredients together on a whim and the sandwich turned out so well, I surprised myself! If you're in a rush, microwave the bacon—just cover it with a paper towel to keep it from spattering too much. —Dana York, Kennewick, Washington
Garlic-Chive Baked FriesYes, you
do want fries with that—especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. —Steve Westphal, Wind Lake, Wisconsin
Inspired By: Spicy Chicken NuggetsWe devour these spicy chicken nuggets at least once a week. If you want to tone down the heat, skip the chipotle pepper. —Cheryl Cook, Palmyra, Virginia
Inspired By: BaconatorWhere can you get a juicy burger that is so superior to drive-thru fare? Right in your backyard with this delicious bacon cheeseburger recipe. —Jackie Burns, Silverdale, Washington
Bacon 'n' Egg SandwichesI came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-boiled eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Best of all, they're a snap to assemble. —Ann Fuemmeler, Glasgow, Missouri
Updated: Mar. 21, 2023
