Wendy’s Chili Copycat Recipe

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Want to make Wendy’s famous chili at home? You’re in luck! This copycat recipe lets you enjoy that hearty, meaty flavor without leaving your kitchen. In just 1 hour and 35 minutes, you can whip up 10 servings of this tasty chili packed with ground beef, veggies, beans, and spices.

The secret is in the mix of ingredients and cooking method. You’ll brown the beef first, then add celery, onions, and peppers. Once those are cooked, it’s time for the tomatoes, beans, and spices. A long simmer brings all the flavors together. The result? A warm, filling meal that tastes just like the real thing.

Exact Ingredients List

Here’s everything you need to make this yummy Wendy’s chili copycat:

• 2 tablespoons olive oil
• 2 pounds ground beef (85/15 is best)
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 (14 ounce) cans stewed tomatoes
• 1 (10 ounce) can diced tomatoes with green chiles
• 1 (14 ounce) can tomato sauce
• 1 cup water
• 2 (1.25 ounce) packages chili seasoning
• 1 (14 ounce) can kidney beans, undrained
• 1 (14 ounce) can pinto beans, undrained
• Salt and pepper to taste
• 1 tablespoon white vinegar

You’ll love how these simple ingredients come together to make a big pot of cozy chili. The mix of veggies, beans, and beef gives it great flavor and texture.

Don’t forget to grab some toppings too! Shredded cheese, sour cream, and crispy crackers are perfect for serving.

Instructions

Heat olive oil in a big pot. Add the ground beef and press it down. Let it brown for 8-10 minutes. Break it into small pieces and cook until it’s not pink anymore.

Add celery, onion, and green pepper. Cook until the onion looks clear, about 5 minutes.

Pour in all the tomatoes, sauce, and water. Break up big tomato chunks. Stir in the chili seasoning.

Add both types of beans. Season with salt and pepper as you like.

Bring everything to a boil. Turn the heat down low and let it simmer for an hour.

Stir in the vinegar at the end. Your chili is ready to serve!

Remember to stir now and then while it cooks. This helps mix all the flavors together. You can taste it as it cooks and add more seasoning if you want.

Possible Substitutes List & Recipe Variations

You can easily change up this Wendy’s chili copycat recipe to suit your tastes. Try swapping ground beef for ground turkey or chicken for a leaner option. Want to make it vegetarian? Use plant-based crumbles instead of meat.

For the beans, you have lots of choices. Try black beans or great northern beans in place of kidney or pinto beans. Ranch style beans can add a unique flavor too.

If you like it spicy, add extra jalapeños or use hot diced tomatoes with green chiles. For a milder version, skip the chiles and use regular diced tomatoes.

Here’s a quick list of other tasty add-ins:

• Corn kernels
• Diced zucchini
• Chopped bell peppers (any color)
• Sliced mushrooms

Don’t have chili seasoning packets? Make your own mix with:

• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Want to cook it faster? Use your pressure cooker or slow cooker. For the pressure cooker, cook on high for 20 minutes. In a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.

Tips, Tricks & Storing

For the best flavor, let your chili simmer longer. The taste gets better with time. You can cook it for up to 3 hours on low heat.

Try these tasty toppings:

• Shredded cheese
• Sour cream
• Chopped onions
• Jalapeños

Make a big batch and freeze some for later. It’s perfect for quick meals on busy days.

To store, let the chili cool down first. Put it in airtight containers and keep in the fridge for 3-4 days. For longer storage, freeze for up to 3 months.

When reheating, add a splash of water or broth. This helps keep the chili moist and tasty.

Want to make it spicier? Add extra chili powder or a dash of hot sauce.

For a healthier version, use ground turkey instead of beef. You can also add more veggies like carrots or zucchini.

Remember to stir the chili now and then while it cooks. This stops it from sticking to the pot and helps mix the flavors.