Wendy’s Chili

Here’s a Wendy’s Chili copycat recipe that’s very close to the original—hearty, mildly spiced, and perfect for meal prep or freezing.

Wendy’s Chili (Copycat Recipe)

Ingredients (Serves 6–8)

• 900 g (2 lb) ground beef
• 1 large onion, finely chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced

• 2 cans (400 g / 14.5 oz each) diced tomatoes

• 1 can (400 g / 15 oz) tomato sauce

• 1 can kidney beans, drained

• 1 can pinto beans, drained

• 2 cups beef stock or water

Seasonings

• 2 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp paprika

• ½ tsp dried oregano

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tbsp sugar (optional, Wendy’s chili has a slight sweetness)

Instructions

1. Brown the beef
   In a large pot, cook ground beef over medium heat until fully browned.
   Break it up very fine (Wendy’s chili has small beef crumbles).
   Drain excess fat.

2. Add vegetables
   Add onion, bell pepper, celery, and garlic.
   Cook 5–7 minutes until vegetables soften.

3. Add tomatoes & beans
   Stir in diced tomatoes, tomato sauce, kidney beans, pinto beans, and stock.

4. Season
   Add chili powder, cumin, paprika, oregano, salt, pepper, and sugar (if using).
   Stir well.

5. Simmer
   Bring to a gentle boil, then reduce heat to low.
   Simmer 45–60 minutes, stirring occasionally.

6. Taste & adjust
   Adjust salt and chili powder to taste.

Tips for Authentic Wendy’s Flavor

• Use lean ground beef

• Break meat very finely while browning

• Simmer longer for deeper flavor

• Chili should be soupy, not thick

Optional Toppings (Just Like Wendy’s)

• Shredded cheddar cheese

• Chopped onions

• Crackers

• Sour cream

Storage

• Fridge: up to 4 days

• Freezer: up to 3 months

If you want, I can also give you:

• A slow-cooker version

• A Thermomix version

• Or a low-sodium / no-beans option