Copycat Wendy’s Chili
A hearty, comforting chili made with ground beef, beans, tomatoes, and classic spices — a homemade version inspired by Wendy’s famous chili.
Equipment
- Large pot or Dutch oven
- Wooden Spoon
Ingredients
Chili Base
- 2 lbs ground beef lean
- 1 large onion diced
- 1 green bell pepper diced
- 2 stalks celery chopped
- 2 14.5 oz cans diced tomatoes with juice
- 1 15 oz can tomato sauce
- 1 15 oz can kidney beans drained and rinsed
- 1 15 oz can pinto beans drained and rinsed
- 2 cups water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt or to taste
- ½ tsp ground black pepper
Instructions
- In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess grease.
- Add the diced onion, green bell pepper, and celery to the pot. Cook for 5 minutes until softened.
- Stir in the diced tomatoes, tomato sauce, kidney beans, pinto beans, and water.
- Season with chili powder, cumin, garlic powder, salt, and black pepper. Stir well.
- Bring to a gentle boil, then reduce heat to low and simmer uncovered for 1½ to 2 hours, stirring occasionally.
- Taste and adjust seasoning as needed. Serve hot with crackers, cheese, or sour cream if desired.
Notes
This chili tastes even better the next day as the flavors develop. For a closer Wendy’s-style texture, lightly mash some of the beans while simmering. Leftovers store well in the refrigerator for up to 4 days or can be frozen.