There’s something undeniably nostalgic about a bowl of Wendy’s style chili—thick, rich, and hearty, packed with ground beef, beans, and a tomato base that warms you from the inside out. This recipe channels all the classic flavors of that iconic fast-food chili, but with the depth and heartiness that only a homemade version can deliver. Whether you're prepping it for a cozy night in, feeding a crowd, or meal-prepping for the week, this Wendy’s copycat chili brings comfort to your table with minimal fuss and maximum flavor. It’s the kind of chili that makes you reach for a second bowl—and then scrape the pot clean.
Wendy’s Style Chili with Ground Beef and Beans
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Main Course
Cuisine American
Large stockpot or Dutch oven Ideal for stovetop simmering with even heat distribution.
Alternative Use a deep nonstick sauté pan or stainless steel pot.
Wooden spoon or heat-safe spatula For breaking up the ground beef and stirring without scratching your cookware.
Crockpot or slow cooker (optional) If you’re going for a low-effort, high-flavor version, the Wendy’s Copycat Chili Crockpot Sauce variation is a winner. Dump everything in, let it go low and slow for 6–8 hours, and you’ve got yourself a perfect Crockpot Wendy’s chili.
Ladle For serving hearty portions without splashing.
- 2 pounds ground beef 80/20 for balanced fat and flavor
- 1 can 15 oz dark red kidney beans, drained and rinsed
- 1 can 15 oz pinto beans, drained and rinsed
- 1 large onion diced
- 1 green bell pepper chopped
- 3 ribs celery diced
- 1 29 oz can tomato sauce
- 1 14.5 oz can diced tomatoes (undrained)
- 1 6 oz can tomato paste
- 2 cups beef broth low sodium
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper optional for heat
- 1 tablespoon sugar balances acidity of tomatoes
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1 clove garlic minced
Step 1: Sauté the Base
In your Dutch oven or stockpot over medium heat, add the ground beef. Break it up with a wooden spoon and cook until browned—about 6–8 minutes. Drain off excess fat, leaving just a touch for flavor.
Step 2: Build the Flavor
Add diced onions, green pepper, celery, and garlic. Sauté for 5–6 minutes until the vegetables soften and the onions turn translucent.
Step 3: Spice It Right
Stir in chili powder, cumin, paprika, cayenne (if using), salt, and pepper. Toast the spices for a minute to wake up their oils and boost the chili’s aromatic depth.
Step 4: Tomato Love
Pour in the tomato sauce, diced tomatoes with their juices, tomato paste, and Worcestershire sauce. Stir well to combine
Step 5: Add the Beans & Broth
Toss in the rinsed beans and beef broth. Bring the pot to a simmer over medium-high heat. Once it bubbles, reduce to low and cover slightly, letting it simmer for at least 60 minutes, stirring occasionally. The longer it cooks, the better it gets—aim for that thick, spoon-coating consistency.
Step 6: Taste & Finish
In the last 10 minutes, add the sugar to balance the acidity. Give it a taste test—adjust seasoning if needed. For a fresh zing, stir in a splash of apple cider vinegar right before serving.
Pairings in Detail
This chili doesn’t need much to shine, but a few accompaniments will elevate your meal:
- Cornbread – Sweet or jalapeño-studded, it’s a perfect match for scooping up that chili goodness.
- Baked potatoes – Spoon the chili over crispy-skinned baked potatoes for a hearty twist.
- Rice or elbow macaroni – For a chili-mac vibe, these add bulk and texture.
- Shredded cheddar, sour cream, and green onions – Classic garnishes that bring creaminess and color.
- Tortilla chips or Fritos – For crunch and flavor, especially in a cowboy chili recipe style presentation.
For a lighter side, try a crisp slaw or a tomato-cucumber salad to contrast the richness of the chili.
FAQs
1. Can I use turkey instead of beef?
Absolutely. A lean ground turkey works wonderfully in this dish, and makes a fantastic turkey chili recipe variation. Just be sure to use dark meat turkey or add a touch of oil for moisture since lean turkey can dry out quickly.
2. Which type of beef is best for this chili?
Use 80/20 ground beef for the best balance of flavor and moisture. Leaner beef will work, but may result in a slightly drier texture unless offset by added fats or tomato sauce.
3. Can I make this in a crockpot?
Yes! For a true Wendy’s copycat chili crockpot version, brown the beef first, then transfer everything to the slow cooker and let it cook on low for 6–8 hours. It's hands-off and tastes even better the next day.
4. Is this chili spicy?
It’s mildly spiced, but not hot. For more heat, add additional cayenne pepper or even chopped jalapeños. If you’re looking to please a spice-loving crowd, stir in chipotles in adobo for a smoky kick.
5. Can I freeze leftovers?
Definitely. This chili freezes beautifully in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
