My favorite chili to make on a cold day is this Wendy’s-style beef and bean chili. It’s rich, thick, and full of flavor, just like the one you get at Wendy’s, but even better because it’s homemade. Every spoonful has tender beef, hearty beans, and just the right amount of spice.

I have made this recipe so many times, especially when I want an easy meal that can feed the whole family. I use ground beef, tomatoes, and both kidney and pinto beans for that classic texture. Always let it simmer low and slow, it’s the secret to getting that deep, bold flavor Wendy’s chili is known for.

Serving it is always fun and comforting. I top mine with shredded cheese, a spoonful of sour cream, and a few green onions. Some nights I even serve it over rice or with warm cornbread on the side. It’s cozy, filling, and the perfect one-pot meal for busy nights.

Why You’ll Love This Recipe

You’ll love this Wendy’s Chili recipe because it’s hearty, flavorful, and easy to make with simple ingredients. The mix of ground beef, beans, and tomatoes creates a thick, comforting chili that tastes just like the restaurant version.

It’s perfect for cold nights, meal prep, or family dinners since it reheats beautifully and even tastes better the next day. Plus, you can adjust the spice level to make it mild for kids or extra bold for chili lovers.

Ingredients

• 2 lbs ground beef (lean, 85–90%)
• 1 medium onion, diced
• 1 green bell pepper, chopped
• 3 celery stalks, diced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 2 cups beef broth (or water)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp cayenne pepper (optional for spice)
• 1 tsp salt
• ½ tsp black pepper

Kitchen Equipment You’ll Need

• A large pot or Dutch oven for cooking the chili
• Wooden spoon or spatula for stirring
• Sharp knife for chopping onions, celery, and peppers
• Cutting board for prepping vegetables
• Measuring spoons and cups for spices and liquids
• Can opener for beans and tomato cans
• Ladle for serving

How to make Wendy’s Chili

1. Brown the beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned, about 7–8 minutes. Drain off any excess fat.
2. Add the veggies: Stir in onion, green pepper, and celery. Cook for about 5 minutes until they start to soften and become fragrant.
3. Build the flavor: Add chili powder, cumin, garlic powder, cayenne, salt, and pepper. Stir well so the seasonings coat the beef and veggies evenly.
4. Add tomatoes and beans: Pour in crushed tomatoes, tomato sauce, diced tomatoes, kidney beans, and pinto beans. Stir to combine everything.
5. Add broth and simmer: Pour in beef broth and bring to a gentle boil. Reduce the heat to low and let simmer uncovered for 45 minutes to 1 hour, stirring occasionally until thickened.
6. Serve: Taste and adjust seasoning if needed. Serve hot with shredded cheese, sour cream, or a sprinkle of green onions on top.

Tips for Making the Best Wendy’s Chili

• Brown the beef well – let it cook until you see a little caramelization on the bottom. Those browned bits add deep flavor to your chili and make it taste richer.
• Use two kinds of beans – kidney and pinto beans give the perfect balance of texture. They soak up the flavors and make the chili thick and hearty.
• Simmer low and slow – don’t rush the cooking time. Letting it simmer for at least 45 minutes helps the flavors blend and the sauce thicken beautifully.
• Add broth slowly – start with less and add more if needed. This keeps your chili from turning watery and helps you control the thickness.
• Taste before adding salt – canned beans and broth already have sodium. Adjust the salt only at the end so the flavor stays balanced.
• Customize your spice – add cayenne or jalapeños for heat, or keep it mild for kids. This recipe is flexible and turns out great either way.

Optional Ingredients

• Jalapeños – for a spicy kick that makes the chili extra bold and lively.
• Corn kernels – add a touch of sweetness and color that balances the rich beef flavor.
• Cocoa powder – a small spoon gives the chilia a deeper color and a hint of smoky richness.
• Smoked paprika – adds warmth and a subtle BBQ-like flavor that tastes amazing in beef chili.
• Diced carrots – blend in softly while simmering and add natural sweetness.
• Hot sauce – stir in a few drops for an extra punch of heat and tang.

Serving Suggestions

The best way to serve this chili is hot and hearty, right from the pot. Ladle it into bowls and top with shredded cheddar cheese, a spoonful of sour cream, and a sprinkle of green onions. The creamy toppings melt perfectly into the rich, spicy sauce.

For a full meal, serve it with warm cornbread, tortilla chips, or over a bed of white rice. The chili’s thick texture makes it great for dipping or scooping, and it pairs beautifully with buttery bread or crackers.

If you want to make it fun and family-style, set up a chili bar with toppings like jalapeños, avocado slices, chopped onions, and shredded cheese. Everyone can customize their bowl just the way they like it. It’s cozy, simple, and always a crowd-pleaser.

Variations and Substitutions You Can Try

Turkey Chili – swap ground beef for lean ground turkey to make it lighter. It still has the same rich flavor but with less fat. Perfect if you want a healthier twist.

Spicy Chili – add extra cayenne pepper, diced jalapeños, or hot sauce. The extra spice gives your chili a bold kick that’s perfect for spice lovers.

Vegetarian Chili – skip the beef and use extra beans, corn, and diced mushrooms. It’s just as hearty and flavorful, especially when simmered with veggie broth.

Slow Cooker Version – brown the beef first, then add all ingredients to a slow cooker. Let it cook on low for 6–8 hours or on high for 3–4 hours for an extra-tender texture.

Thick and Meaty Chili – reduce the broth slightly and simmer for a longer period. The sauce thickens beautifully and clings to every spoonful. Great for chili fries or nachos.

Smoky BBQ Chili – mix in a tablespoon of BBQ sauce or smoked paprika. It adds a deep, smoky sweetness that pairs perfectly with cornbread.

White Bean Chicken Chili – replace the beef with shredded chicken and use white beans. It’s a lighter version that’s still creamy and flavorful.

Sweet Corn Chili – stir in corn kernels during the last 10 minutes of simmering. The natural sweetness balances the spice and adds a little crunch.

How to Store

Let the chili cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4–5 days. For longer storage, freeze in individual portions for up to 3 months — it’s perfect for quick lunches or cozy dinners later.

How to Reheat

Reheat gently on the stove over medium heat until hot, stirring occasionally. If it thickens too much in the fridge, add a splash of broth or water to loosen it up. You can also reheat in the microwave in short intervals, stirring between each, until warmed through.

FAQ

Does this taste like real Wendy’s chili?
Yes! This recipe is made with the same mix of ground beef, beans, tomatoes, and spices. It has that same hearty, slightly smoky flavor that makes Wendy’s chili so popular.

What kind of beans are best?
Wendy’s uses kidney and pinto beans, which give a great mix of textures. You can also use black beans or add extra beans for a thicker chili.

How can I make it spicier?
Add more cayenne pepper, diced jalapeños, or a few dashes of hot sauce. For a smoky heat, try chipotle chili powder instead of regular.

Can I use ground turkey instead of beef?
Yes, ground turkey works great and makes the chili lighter. Just add a touch more oil while browning since turkey is leaner.

How do I thicken my chili?
Let it simmer uncovered for a few extra minutes, or mash some of the beans with a spoon. You can also add a small spoonful of tomato paste for a thicker texture.

Wendy’s Chili Recipe

Recipe by Wasian CookeryCourse: Main, SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

This Wendy’s Chili Copycat is thick, hearty, and full of rich flavor. Made with ground beef, beans, tomatoes, and warm spices, it tastes just like the classic restaurant version.

Ingredients

• 2 lbs ground beef (lean, 85–90%)

• 1 medium onion, diced

• 1 green bell pepper, chopped

• 3 celery stalks, diced

• 1 (28 oz) can crushed tomatoes

• 1 (15 oz) can tomato sauce

• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)

• 2 (15 oz) cans kidney beans, drained and rinsed

• 1 (15 oz) can pinto beans, drained and rinsed

• 2 cups beef broth (or water)

• 2 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp garlic powder

• ½ tsp cayenne pepper (optional for spice)

• 1 tsp salt

• ½ tsp black pepper

Directions

• Brown the beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned, about 7–8 minutes. Drain off any excess fat.
• Add the veggies: Stir in onion, green pepper, and celery. Cook for about 5 minutes until they start to soften and become fragrant.
• Build the flavor: Add chili powder, cumin, garlic powder, cayenne, salt, and pepper. Stir well so the seasonings coat the beef and veggies evenly.
• Add tomatoes and beans: Pour in crushed tomatoes, tomato sauce, diced tomatoes, kidney beans, and pinto beans. Stir to combine everything.
• Add broth and simmer: Pour in beef broth and bring to a gentle boil. Reduce the heat to low and let simmer uncovered for 45 minutes to 1 hour, stirring occasionally until thickened.
• Serve: Taste and adjust seasoning if needed. Serve hot with shredded cheese, sour cream, or a sprinkle of green onions on top.