Wendy's Copycat Chili

5 from 3 votes

This easy Wendy’s chili recipe is a hearty and nostalgic copycat version that you can make at home with simple pantry staples.

Course Dinner

Cuisine American

Keyword copycat chili wendy's, recipe for wendy's chili, wendy's chili, wendy's chili recipe, wendy's copycat chili

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings people

Calories 425kcal

Author Blair Lonergan

Equipment

Dutch oven

Ingredients

2 tablespoons olive oil
2 lbs. ground beef
1 medium onion, diced
1 rib celery, diced
1 small green bell pepper, diced
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
1 (14.5 ounce) can petite diced tomatoes with juice
1 (10 ounce) can diced tomatoes with green chilies (like Rotel) with juice
1 cup water or beef broth
1 (15.5 ounce) can kidney beans, drained and rinsed
1 (15.5 ounce) can pinto beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sugar
¾ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper (or more to taste if you like it spicy)

Instructions

In a large Dutch oven over medium-high heat, heat the olive oil. Add the beef, onion, celery, bell pepper, and garlic.
Cook, stirring and breaking up the meat, until the beef is no longer pink. Drain off the excess grease and return the beef mixture to the pot.
Stir in the tomato sauce, diced tomatoes, tomatoes with green chilies, water or broth, both types of beans, chili powder, cumin, sugar, salt, pepper, garlic powder, onion powder, and cayenne. Mix well.
Bring to a boil, then reduce heat to low. Cover and simmer for at least 1 hour, stirring occasionally. Taste and add extra salt, sugar, cayenne, or a splash of broth if needed.

Video

Notes

Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Thaw the chili overnight in the fridge and reheat it gently on the stovetop or in the microwave.

Nutrition