Wendy's Chili Recipe (copycat)
This homemade copycat Wendy’s chili is loaded with seasoned ground beef, kidney beans, pinto beans, tomatoes, and vegetables simmered in a rich, savory broth. It tastes just like your favorite fast-food chili, only homemade!
Ingredients
- 2 pounds lean ground beef 85/15 or 90/10
- 1 large yellow onion finely diced
- 1 medium green bell pepper finely diced
- 2 stalks celery finely diced
- 1 28-oz can crushed tomatoes
- 1 14.5-oz can diced tomatoes, undrained
- 1 15-oz can tomato sauce
- 1 15-oz can dark red kidney beans, drained and rinsed
- 1 15-oz can pinto beans, drained and rinsed
- 2 cups low-sodium beef broth
- 3 tablespoons mild chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon granulated sugar optional
- 2 teaspoons white vinegar
Instructions
- Brown the beef: In a large Dutch oven over medium-high heat, cook the ground beef for 8 to 10 minutes, breaking it into small crumbles. Drain excess grease.
- Cook the vegetables: Add the diced onion, green bell pepper, and celery. Cook for 5 to 7 minutes until softened.
- Add the seasonings: Stir in chili powder, cumin, garlic powder, onion powder, paprika, salt, pepper, oregano, and optional cayenne. Cook for 30 to 60 seconds until fragrant.
- Add the tomatoes: Pour in the crushed tomatoes, diced tomatoes with their juices, tomato sauce, and beef broth. Stir well and bring to a gentle boil.
- Add the beans: Stir in the kidney beans and pinto beans. Reduce heat to low and simmer partially covered for 45 to 60 minutes, stirring occasionally.
- Finish the chili: Stir in the white vinegar. Taste and adjust seasonings. Add the optional sugar if the tomatoes taste too acidic.
- Serve: Ladle into bowls and top with shredded cheddar cheese, diced onions, sour cream, or saltine crackers.
Notes
Recipe Notes
- For authentic Wendy’s-style texture: Break the ground beef into very small crumbles and keep the chili slightly brothy.
- For thicker chili: Simmer uncovered for an additional 10 to 15 minutes.
- Slow cooker: Brown the beef first, then combine ingredients in a 6-quart or larger slow cooker using 1 cup of broth. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Add vinegar at the end.
- Storage: Refrigerate in airtight containers for 3 to 4 days.
- Freezing: Freeze for up to 3 months for the best quality.
Estimated Nutrition Per Serving
- Calories: 365 kcal
- Protein: 29 g
- Carbohydrates: 31 g
- Fat: 14 g
- Saturated Fat: 5 g
- Fiber: 10 g
- Sugar: 9 g
- Sodium: 750 mg