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This copycat recipe brings the iconic flavors of Wendy’s Chili to your kitchen. Discover the secrets behind this ultimate comfort food.
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Wendy’s Chili is a historic item. It’s been around since the fast food chain opened in 1969. So, I think we can agree that Wendy knows what she’s doing. From using multiple types of beans, to the various aromatics used in this chili for smell and taste, this chili is goood. But the secret ingredient? It’s love. Wendy’s loves you, and so do we. This recipe comes straight from the heart.
Ingredients in Wendy’s Chili
- Ground Beef
- Celery
- White Onion
- Green Bell Pepper
- Minced Garlic
- Stewed Tomatoes
- Tomato Juice
- Rotel Tomatoes
- Water
- McCormick Mild Chili Seasoning
- Kidney Beans
- Ranch Style Beans
- Salt and Pepper
What to Serve with Wendy’s Chili
- Baked potato
- Sweet cornbread
- Saltine crackers
- Doritos or Fritos
- French fries
Recipe Tip
If your chili is too thin, take the lid off and let it simmer to cook off more liquid.
Frequently Asked Questions
Although slightly high in sodium, a bowl is loaded with protein and has a decent amount of fiber, which makes it a great meal!
Protein in this Wendy’s copycat chili recipe comes from the lean ground beef and the pinto beans and kidney beans.
The fiber comes from the pintos and kidney beans, and the various vegetables chopped up in the chili.
Their recipe is made with ground beef. It is said that they boil their beef to remove excess grease from it to keep their chili lean.
You can store your chili in an airtight container and enjoy it for up to 3 days in the refrigerator.
Store your chili in the freezer and it’s good for 4 months.
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More Chili Recipes
How to Make Wendy’s Chili
Wendy’s Chili
Video
Ingredients
- 2 ½ pounds ground beef
- 1 cup diced celery
- 2 cups diced white onion
- 1 large green bell pepper, diced
- 1 tablespooon minced garlic
- 1 cup water
- 1 cup tomato juice
- 1 (28-ounce) can stewed tomatoes
- 1 (10-ounce) can RO*TEL Diced Tomatoes & Green Chilies
- 1 ½ (1.25-ounce) packets McCormick Mild Chili Seasoning Mix 3-4 tablespoons
- 1 (14-ounce) can red kidney beans, undrained
- 1 (15-ounce) can Ranch Style Original Beans, undrained
- 1 teaspoon salt
- ½ teaspoon pepper
- shredded cheese for garnish
Instructions
- In a large pot, brown beef. Drain off excess fat.
- Add celery, onion, green bell pepper, and garlic. Cook on medium-high for 3-5 minutes, until vegetables are softened.
- Add all remaining ingredients. Cover and simmer for 2-3 hours, stirring occasionally, until it reaches desired thickness.
Notes
- Spice your chili up with red pepper flakes or Tabasco sauce.
- Have a full Wendy’s inspired meal and serve this chili with a baked potato topped with butter and sour cream.
- Store leftovers in an airtight container in the fridge.
Love the iconic flavors of this Wendy’s Chili. Glad it is so easy to make! Thanks for the tips!
I decided to try this recipe last night and it was a huge hit! Served it with french fries and dorritos and wow everyone at home loved it! Thanks for this recipe!
Wendy’s chili has to be one of the best!! This recipe tastes just like, but even better!! It’s so nice when you can make it at home & have the same results! So much flavor in this soup!