Wendy’s Chili Recipe
Wendy’s Chili has been one of the most requested copycat recipes on CopyKat for years, and for good reason. It is mild, hearty, and incredibly consistent, making it the kind of fast-food comfort people crave and try to recreate at home. I first developed this copycat version more than 20 years ago and have refined it through repeated testing to match Wendy’s flavor profile: a tomato-forward base, tender beans, classic chili spices, and beef that tastes like it’s simmered, not greasy.
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This homemade Wendy’s chili comes together with everyday grocery store ingredients and a straightforward stovetop method. Make it today, and it is delicious. Chill it overnight, and it becomes even better as the flavors deepen and mellow, just like the real thing.
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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—not too spicy and with just the right amount of spice. This easy chili recipe is going to become one of your go-tos. You can enjoy the leftover chili the next day.
Wendy’s Chili Meat
It is said that Wendy’s chili is made from grilled hamburger patties that weren’t made into their burgers. You don’t have to start with hamburger patties; you can use fresh ground beef.
It is easier to start this way when you make your 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 with about 2 pounds of ground meat and fry it up as hamburgers, but be sure to cook them until they are very well done.
Did you know?
- Wendy’s Chili is gluten-free.
This Wendy’s chili copycat recipe features a variety of fresh ingredients and can be assembled in no time. It 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 – This is added in place of water, giving the chili a rich, tomato flavor.
- Tomato puree – I use this instead of tomato sauce or stewed tomatoes because it has more flavor. I prefer this over chopped tomatoes in a can because the tomatoes are already broken down, allowing for a lot of flavor to be extracted.
- Canned red kidney beans – drain and rinse before using
- Canned pinto beans – drain and rinse before using
- Onion – white onions are recommended; they have a good flavor, and tend not to be spicy like yellow onions.
- Celery – adds a nice crunch and texture to this chili
- Green bell pepper – layers in additional flavor
- Chili powder – McCormick brand is recommended; we find it has a good balance of flavors.
- Ground cumin – adds richness and a bit of smoke
- Garlic powder – you can use fresh garlic, but garlic powder
- Salt – is used to balance out the flavor
- Ground black pepper – layers in some heat, but not too much.
- Oregano – this chili adds a bright, earthy flavor
- Cayenne pepper – if you need your chili to have more spice, I recommend adding a bit more
- Sugar – this rounds out the chili flavor
Tomato juice enhances the flavor of this chili, as does the chili powder, though you may want to start with a little less chili powder. I find 1/4 cup isn’t too hot and is still very flavorful.
How does Wendy’s make their chili?
Wendy’s makes chili in a big pot with leftover hamburger patties and chili ingredients. You only need 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 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 three tablespoons of chili powder is too much. I think it’s best to stick with standard brands of chili powder.
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 less spicy foods, consider using less. Again, I fully stand behind the three tablespoons as listed in the recipe below.
Recipe variations
If you cook the recipe as written, you will get the best-tasting copycat of Wendy’s chili. But you can make substitutions. Some people prefer using ranch-style beans instead of pinto beans for a unique flavor, while others opt for just dark red kidney beans. You can add chipotle powder to this recipe, about 2 teaspoons to 1 tablespoon, if you want to add a wonderful, rich smokiness to your chili.
You can substitute the ground beef with ground turkey if you prefer. You could also swap the meat entirely for some vegetarian meat crumbles.
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! Brown the ground beef, then drain it. Pour everything into a slow cooker and cook on low for 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
- As a topping on a chili dog
- 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 review how to store the chili properly.
- Refrigerate – in an airtight container for up to five days.
- Freeze: Cool the chili to room temperature. Please 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 doing so in the microwave. If you need to reheat several portions, I recommend doing so on the stovetop in a pot over medium-low heat.
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Homemade Wendy’s Chili Copycat
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 at least 45 minutes. If you have time, I recomment to 1 1/2 hours, stirring every 15 minutes, for the best flavor.
- If using a slow cooker, cook on low for 4 hours.
Video
Nutrition
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 look at more fast food recipes and homemade soup recipes.
Tried this recipe today, I added 1 habanero and one jalapeno (chopped) to the mix and added slightly more sugar. I also used a mix of ground turkey and ground sirloin. DELICIOUS!!! (tasted like Wendy’s but BETTER!)
I added 3 T. brown sugar and 1 tsp. granulated sugar the second time i made it (not sure why) but I loved the outcome!
Sugar always makes things taste different. During the middle ages sugar was considered a spice.
good stuff. in the crock pot now – so far it tastes just like Wendy’s
I hope you enjoy the chilly, did you brown the meat in the crockpot, or did you start it on the stove top?
Way too rich – I had fresh chili powder and we almost choked on the chili because there was too much of it! Did not taste like Wendy’s chili because of the overwhelming richness!
I learned how to cook from watching my mom and then recalling as an adult. I have never been able to quite get the chili right and I always think everyone else’s chili is better than mine anyway. I do love Wendy’s chili and I cannot wait to try this recipe. Thanks for sharing Miss Stephanie.
I hope you enjoyed this one! Let me know how your own personal chili making went.
I was just thinking abt. Wendy’s Chili yesterday! This sounds soooo delish! I plan on trying it soon.
I hope you enjoy the copy cat recipe.
Love Wendy Chili! Fairly easy to almost duplicate their taste. Always fun to just fool with the basic recipe and change it up.
please please please i need the recipe of hardees chilli lava thaaaaaaaaaaaaaaaaaaanks
You really want to make this taste like wendys chilli. I worked at Wendys.. Use that burger meat and burn it.. Not like charcoal it to the points its no good just burn it enough so that its black on the outside. Then freeze it over night. The next day boil the meat til its tender, drain and then chop. This is how its done in the store.
14 oz can tomatoes
1 ¼ oz mild chili seasoning (McCormick brand nicer)
2 lb ground beef mince meat.
32 oz can tomato sauce
14 oz can ranch style beans
14 oz can pinto beans
14 oz can kidney beans
10 oz can Rotel diced tomatoes
1 diced onion
1 diced bell pepper
Not even close to Wendy’s
It has kidney beans AND Pinto beans
I understand the recipe now has kidney beans and pinto beans, when it was developed, the chili had one type of bean.
They sure do use patties that haven’t sold in the appropriate amount of time. I worked at Wendy’s for a few years and their chili is the best. They also use leftover grilled chicken, to top their salads.
You can watch a training video on youtube, look up Wendy’s training video, they talk about how burger patties can turn into chili.
Thier chili has Chili beans in it. comes from there website
Not only does Wendy’s chili have more than one bean it also has fresh tomatoes.
No fresh tomatoes, only canned. Unless they’ve changed the recipe in the last few years.
It now has both. A canned base which is paste and they add water to it and then they add a whole bunch of mashed up tomatoes.
I love to cook and have never made homemade chili, but I love Wendy’s chili. This recipe is amazing and my family loves it!
Karen, I am happy to hear that you enjoyed this recipe. I hope you try other recipes here.
I made this this weekend. Pretty good. Used a little extra cumin and a little less chili powder and used V8 instead of tomato juice. Not quite Wendy’s anymore but it’s a nice place to start. Love this web site.
I’d definitely add more cumin, because I know when it’s real!
“Cover the pot and let the chili simmer for 1 to 1½ hours”
pretty sure on the cups it says Wendy’s chili simmers for 4+ hours. also, you didn’t include chopped up bits of yesterday’s hamburgers.
You are right I do not include the pre grilled hamburgers, I don’t think most of us have those at home – stephanie
Have you even been told that sarcasm does not translate well in type form? You sound so angry. I do believe it says stovetop for 1 to 1 1/2 hours, crockpot 3-4 hours.
Anyone that has ever made chili knows that it tastes better the longer it cooks! Thats why its best leftover!
pinto beans
Doesn’t Wendy’s chili have more than one kind of beans?
Yes, Wendy’s Chili does have more than one type of beans, but I can not remember what they are (as it’s been a while since i worked there).
I haven’t made chili in a long time and have some ground beef calling to me in the fridge. Looks like Wendy’s Chili is in my future!