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Wendy's Copycat Chili pinterest

Wendy's Copycat Chili

This homemade version of Wendy's famous chili brings the beloved fast-food flavor into your kitchen with its perfect balance of savory beef, vibrant vegetables, and unique blend of spices.
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Course: Main Course
Cuisine: American
Keyword: Chili, Wendy's Chili, Copycat Recipe, Comfort Food, Beef Chili
Prep Time: 20 minutes
Cook Time: 1 hour
Recommended Simmer Time: 2 hours
Total Time: 1 hour 20 minutes
Servings: 8 cups
Calories: 310kcal

Equipment

  • Dutch Oven or Large Pot
  • Potato masher

Ingredients

Main Ingredients

  • 2 pounds ground beef 80/20 lean-to-fat ratio
  • 1 large onion finely diced (about 1½ cups)
  • 1 green bell pepper diced
  • 3 celery stalks finely chopped
  • 2 cans diced tomatoes 14.5 oz each
  • 1 can tomato sauce 15 oz
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 can pinto beans 15 oz, drained and rinsed
  • 2 cups beef broth

Seasonings

  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar

Instructions

  • In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it into very small pieces as it cooks. Drain excess fat but leave about 1 tablespoon in the pot for flavor.
  • Add the diced onions, green bell peppers, and celery to the pot with the browned beef. Sauté until the vegetables begin to soften, about 5-7 minutes.
  • Sprinkle the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper over the meat and vegetable mixture. Stir continuously for 1-2 minutes to toast the spices slightly.
  • Pour in the diced tomatoes with their juice, tomato sauce, and beef broth. Add the brown sugar and apple cider vinegar, then stir to combine all ingredients thoroughly.
  • Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
  • Add the drained and rinsed kidney and pinto beans to the pot. Continue simmering for at least another 30 minutes (preferably 1-2 hours) with the lid slightly ajar, stirring occasionally.

Notes

For the most authentic Wendy's flavor, make sure to break the ground beef into very small pieces during cooking. The longer this chili simmers, the better the flavors will develop - 2-3 hours will give you the best results. This recipe freezes exceptionally well for up to 3 months.

Nutrition

Calories: 310kcal | Carbohydrates: 28g | Protein: 24g | Fat: 12g | Saturated Fat: 4.5g | Cholesterol: 60mg | Sodium: 780mg | Potassium: 720mg | Fiber: 8g | Sugar: 6g | Vitamin A: 840IU | Vitamin C: 36mg | Calcium: 80mg | Iron: 4.5mg
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