Wendy’s Chili (Copycat Recipe)

SAVE THIS!

Thick, meaty, and slow-simmered with beans and tomatoes, this chili delivers that unmistakable Wendy’s flavor—simple, savory, and perfect for cozy nights.

⭐ Why This Tastes Like Wendy’s

• Two types of beans (just like the original)
• Mild chili seasoning—no overpowering heat
• Long simmer for deep, blended flavor
• Beefy, tomato-forward base

🛒 Ingredients

• 2 lbs ground beef
• 1 medium onion, finely chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 2 cans (15 oz each) kidney beans, with liquid
• 2 cans (15 oz each) pinto beans, with liquid
• 2 cans (14.5 oz) diced tomatoes
• 1 can (29 oz) tomato sauce
• 2 cups water
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon sugar

👩‍🍳 Instructions

1. Brown the Beef
   In a large pot, cook ground beef over medium heat until fully browned.
   Drain excess fat but leave a little for flavor.
2. Add Vegetables
   Stir in onion, bell pepper, celery, and garlic.
   Cook until softened, about 5 minutes.
3. Build the Chili
   Add beans with their liquid, diced tomatoes, tomato sauce, and water.
   Stir well.
4. Season & Simmer
   Add chili powder, cumin, salt, pepper, and sugar.
   Bring to a gentle boil, then reduce heat.
5. Slow Cook
   Simmer uncovered for 1½–2 hours, stirring occasionally, until thickened.

🍽️ How Wendy’s Serves It

• With crackers
• Topped with shredded cheddar cheese
• Add chopped onions if you like

💡 Copycat Secrets

• Don’t drain the beans — that liquid matters
• Keep the heat mild (this is not Texas chili)
• The longer it simmers, the closer it gets to the original