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Wendy's Chili Recipe

Easy Wendy's Chili Recipe

This homemade Wendy's chili recipe captures all the familiar flavors you love from the restaurant but with better ingredients and deeper taste. Made with ground beef, kidney beans, and a perfect blend of spices, this copycat version simmers for hours to create that rich, comforting flavor. It's easy to make, budget-friendly, and tastes even better than the original!
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 10 bowls
Course: Dinner, Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds ground beef 80/20 blend works best
  • 1 large onion diced
  • 1 large bell pepper chopped
  • 1 cup celery chopped
  • 46 oz tomato juice
  • 29 oz tomato sauce canned
  • 14.5 oz diced tomatoes canned
  • 15 oz light red kidney beans drained and rinsed
  • 15 oz chili beans pinto beans in chili sauce
Seasonings
  • 1/4 cup chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon white sugar
  • 1/4 teaspoon cayenne pepper

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Can Opener
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. In a large pot or Dutch oven over medium-high heat, brown the ground beef with the diced onion, chopped bell pepper, and chopped celery. Cook for 8-10 minutes, breaking up the beef as it cooks, until the meat is browned and vegetables are soft.
  2. Drain the excess fat from the pot and return the beef mixture to the heat.
  3. Add the tomato juice, tomato sauce, and diced tomatoes to the pot. Stir in both the drained kidney beans and the chili beans (don't drain the chili beans).
  4. Add all the seasonings: chili powder, cumin, garlic powder, salt, black pepper, oregano, white sugar, and cayenne pepper. Stir everything well to combine.
  5. Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
  6. Simmer the chili uncovered for 2-3 hours, stirring occasionally to prevent sticking. The chili should reduce and thicken during this time.
  7. Taste and adjust seasonings as needed. Add more salt for balance or more cayenne for heat.
  8. Serve hot with your favorite toppings like shredded cheese, sour cream, chopped onions, or crushed crackers.

Notes

Storage: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Spice Level: Add more cayenne pepper or diced jalapeños if you prefer spicier chili.
Leftovers: Use leftover chili for chili mac, loaded baked potatoes, chili dogs, or chili cheese fries.
Make Ahead: This chili tastes even better the next day as flavors continue to develop.