Dinner

Wendy’s Copycat Chili Recipe

ByHugo Harnd November 23, 2025November 23, 2025

Introduction

This Wendy’s Copycat Chili is a hearty and flavorful comfort food perfect for any chilly day. Packed with ground beef, beans, and a blend of spices, it’s easy to make and sure to satisfy your chili cravings.

A white bowl filled with thick chili containing layers of large reddish-brown kidney beans, small pieces of cooked ground meat with a slightly crumbly texture, and small bits of green pepper, all in a deep reddish-brown sauce that looks thick and hearty. A metal spoon is placed inside the bowl on the right side. The bowl sits on a blue cloth over a white marbled surface, and a partially visible peeled onion is placed on the upper right. A matching white lid is resting on the left side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs. ground beef
1 bell pepper, chopped
1 onion, chopped
⅓ cup celery, chopped
1 jalapeno, deseeded and finely chopped
1 large can tomato sauce
1 small can diced tomatoes
2 cans pinto beans, not drained
2 cans kidney beans, not drained
3 tablespoons chili powder
3 teaspoons cumin
1 teaspoon oregano
2 teaspoons minced garlic
Salt and pepper to taste

Instructions

Step 1: Brown the ground beef in a large pot over medium-high heat, stirring occasionally, until fully cooked and no longer pink.
Step 2: Add the chopped bell pepper, onion, celery, and jalapeno to the pot along with the tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, cumin, oregano, minced garlic, salt, and pepper. Stir everything together thoroughly.
Step 3: Bring the mixture to a low boil, then reduce the heat to low and cover the pot. Let it simmer gently for at least 2 hours, stirring occasionally to blend the flavors before serving.

Tips & Variations

For a spicier chili, leave the jalapeno seeds in or add a pinch of cayenne pepper.
Use fresh tomatoes instead of canned for a fresher taste if available.
Try adding a splash of beer or a teaspoon of cocoa powder to deepen the chili’s flavor.
For a thicker chili, simmer uncovered for the last 30 minutes to reduce excess liquid.
Serve with shredded cheese, sour cream, or chopped green onions for extra garnish.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. You can also freeze chili for up to 3 months; thaw overnight in the fridge before reheating.