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.
I don’t understand all the ugliness, I’m cooking this recipe and it’s delicious!! MY COMPLIMENTS to the creator of the copycat recipe!!
Kim, I don’t know why, but some folks really seem to feel the need to share whatever is coming out of the top of their head without any editing going on 😉
I used to work there and i used to make the chili. What happens is during the busy times some of the patties get burned, by accident. Those that are burned are thrown into a pot of hot water , that is also kept on the same cooking grill. This removes the majority of the burned parts. This is then drained and chopped up and added to the chili.
its missing something whole tomatos
I don’t think so.
A friend made the recipe and shared. Really good stuff! I think next time I grill burgers I’ll burn a few extras and give this a try. Must sub fresh sauté garlic for powder, though. Thanks for sharing!
Fresh garlic often makes things better.
RIGHT FROM THEIR WEB PAGE…
Water, Chili Base (tomatoes, salt, citric acid, calcium chloride),
Ground Beef, Vegetable Mix (onions, celery, green peppers), Chili Beans
(beans, water, sugar, corn syrup, salt, natural flavorings, onion
powder, calcium chloride), Kidney Beans (kidney beans, water, sugar,
corn syrup, salt, natural flavorings, onion powder, calcium chloride,
disodium EDTA [preservative]), Chili Seasoning (sugar, salt, modified
corn starch, chili pepper, onion powder, spices, dextrose, garlic
powder, citric acid, disodium inosinate & guanylate, xanthan gum,
autolyzed yeast extract, soybean oil, caramel color, extractives of
paprika, malic acid, red 40, natural and artificial flavor, silicon
dioxide [anticaking agent]).
Thank you for sharing.
Since it says Chili Beans I wonder if Ranch Style Beans would be better than the pintos?
Actually there are chili beans that are sold, they aren’t quite Ranch style beans because they are a little smaller.
made this chili today and it is nothing like Wendy’s chili…was too rich and very strong tomato taste…I added a can of diced tomatoes, a can of chili beans, and some beef broth and it made it acceptable for me to eat-but I will not make it again
Thank you for letting me know how you found the chili. A pinch of sugar may have helped with the acidity of your tomatoes.
I appreciate your comments. If you thought that the tomato taste was to strong you can always add a pinch of sugar to deal with the acid flavor that tomatoes sometimes give.
Wow. Some of these comments are amazing. They seem to forget the goal was to copy a specific recipe, not create a new one. This recipe wasn’t developed in Texas–instead it was developed in Central Ohio, with beans. Probably at a tailgate party at the horseshoe which is about a mile from Wendy’s corporate. Ohio Kroger stores still stock a display by the ground beef with kidney beans and tomato juice every fall. I love your recipe. I sometimes substitute a can of chopped green chilis for the green pepper but that is a family preference. Thanks for sharing this!
I hope someone reminds me again that Wendy’s starts with cooked hamburger patties. I think people comment and they rarely read other comments on the recipe.
LOL …. !
Thats weird I worked at wendys and made the chili, the seasoning is actually what makes the chili, its pre-packaged seasoning, 2 big cans of tomato juice, 2 big cans of peeled tomatoes, refill 2 of those big cans with water. two bags of frozen vegetables mix onion, celery, etc left over ground beef that is frozen from the day before, kidney, chili, black bean strained and rinsed. takes forever on the stove like 6 hrs occasionally stir.
My chili is SPICY!
2 cans of dice tomatoes (regular size), 2 cans of water
1 can of black beans, chili beans, kidney beans (strained and mixed)
1 pound of fully cooked groud beef
vegetables
1 whole onion diced
1 stalk of celery diced
2 cloves of garlic
1 green pepper(or any color) diced
Spice
4 tablespoons of onion powder
4 tablespoons of season salt
2 table spoons of paprika
3 tablespoons of curry powder
3 table spoons of chili powder
4 tablespoons of garlic powder
4 tablespoons of cayenne pepper
1/3 cup of spirachi
1/2 cup of sambal Oelek ground chili paste
directions
mix all together put on stove on low to medium for 4-5 hours mixing occasionally
Warning– heartburn 0_0
Have you even had Wendy’s chili? This recipe doesn’t even make good “regular” chili… Had to basically drain off all liquid and start again. Very poor copy.
I have had the chili. While I appreciate your opinion, I do not share your opinion. Most people that have had this recipe have enjoyed it. I am sorry your personal results did not meet your expectations.
Amazing how folks can start out with the same recipe and end up having such widely differing opinions about the taste. My family has always said that cooking has as much to do with the cook as the recipe. After many years of sharing and eating foods prepared by friends and family from common recipes……it’s true!
Also, like a couple of other folks have said, I’m hooked on Wendy’s chili. Never drive by without picking up some to consume and some to take home…….LOVE it! Trust me, this recipe is spot on!
Chili is one of those recipes that is very personal. I love their chili too.
Made this exactly by the recipe and it was so bland..
I wonder what happened? Did you change the recipe?
Thank you for letting me know. Strangely I get some folks that claim this same recipe is molten hot.
I made this chili yesterday and we had some today…VERY GOOD! I did add
another can of kidney beans and a can of diced tomatoes to the recipe. We just
had Wendy’s chili last weekend and it looked as though there were diced tomatoes
in it. When I make any kind of soup/chili I make it one day and we eat it the
next. It just seems to tastes better after it sits. This is a keeper recipe
with my added ingredients.
I am glad to hear you enjoyed this recipe.
I am in the process of making this now. I tripled the recipe as I am making this for a Fat Tuesday party. I used spicy V8 for the tomatoe juice and used a little over half of the required chili powder (may add more). I also substituded 2 cans of tomatoe sauce for diced tomatoes(undrained). I also substituted 2 cups of V8 for beef broth(a trick from my mom). I haven’t added sugar, but may. I also added a little extra cumin, green pepper, used fresh garlic instead of powder, and added a few dashs of hot sauce as I like a spicy chili. So far so good. We will see how it all ends in a few hours. I love having this recipe as a bases to work off of.
So, in other words, you made an entirely different recipe of chili.
Well perhaps this recipe was used for inspiration.
I made this awesome chili yesterday and my whole family said it was SPOT ON! Tasted just like Wendy’s. I used V8 in place of tomato sauce.Yummy!!!! I will definitely be making this again & again!!!TY CopyKat!!!
I just made this and it doesn’t taste like Wendy’s chili at all. It’s more of a soup.
I take out the celery and put macaroni noodles in it. I love it and so does everyone that has tried it!
What a waste of 2 lbs of ground beef. This recipe was terrible. Wendy’s chili — not even close, and not even an acceptable other than Wendys chili recipe…
I am so glad this is 2 yrs old. I am also happy that your comment does not in any way represent the majority.
GUSTAVO…..U R NUTZ……….THIS IS THE BEST CHILI…….JUST EXACTLY LIKE WENDYS’ CHILI….VERY –VERY –VERY GOOD !!!!!!!!!
I make mine with V8 juice instead of tomato juice
Serving size says serves 1- I don’t think so.
Just got done making this and it is is jus like wendys, the aroma in my house is amazing right now! I could put it in a wendys chilli bowl and nobody would even know it wasnt the real deal! My new favorite chili recipe hands down!
I hope your chili is just a little better than Wendy’s!!
Trying this recipe right now. Taste amazing so far! I like it spicy so I added some fresh jalapeno and serrano peppers along with red pepper flakes. Thanks for the recipe!