✔ Updated · card fixed: every ingredient now used, from-scratch spices, beef to 160°F
My Wendy's chili recipe is a copycat-style version of the thick, hearty fast-food favorite, made at home in one big pot. Growing up near Columbus, a cup of it was my favorite cold-day treat.
At a glance
The one tip that matters: Simmer the chili with the lid off. The extra liquid cooks away and the beans thicken it naturally, so there's no need for seasoning packets or flour.
Extra-lean ground beef is browned separately to 160°F (71°C), then simmered with onion, celery and green pepper, from-scratch chili spices, stewed tomatoes and three kinds of beans until it is thick enough to stand a spoon in. A splash of vinegar at the end brightens the whole pot. It makes 10 generous bowls and tastes even better the next day.
Why You'll Love This Chili
- Thick and hearty, with lean beef, kidney, pinto and black beans in every spoonful.
- From-scratch spices: chili powder, cumin, garlic powder and paprika, with no seasoning packets.
- Feeds a crowd and freezes well, so one pot covers several dinners.
What Makes Wendy's-Style Chili Different?
Wendy's chili is known for being thick, beefy and mild rather than fiery, with plenty of beans and soft pieces of tomato, onion, celery and pepper. This copycat-style version gets that texture from lean ground beef, stewed tomatoes and three kinds of beans, simmered uncovered until the sauce clings to the spoon. For side ideas, see what to serve with chili con carne.
The seasoning is a simple from-scratch mix of chili powder, cumin, garlic powder and paprika, so there are no seasoning packets to buy and you can adjust the heat. Chili con carne itself is a Texas dish, and this is a mild, family-friendly take on it.
Ingredient Notes
- Ground beef: extra-lean (90 to 93% lean) keeps the chili from turning greasy. Ground turkey works too; cook it to 165°F.
- Stewed tomatoes: they bring a mellow sweetness that plain diced tomatoes don't, so don't swap them out. The diced tomatoes with green chilies add a little gentle heat.
- Beans: kidney, pinto and black beans, drained and rinsed, all go in with the tomatoes. Use any mix you like, as long as the total is about three 15-oz cans.
- Spices: fresh chili powder and cumin make the biggest difference. Old spices lose their aroma, so replace jars that are more than a year old. I still sniff every jar before it goes in, a habit from my mum.
- Vegetables: sweet onion, celery and green bell pepper soften into the sauce and give the chili its classic look.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
The 3 Secrets From Our Video
Our step-by-step video shows exactly how to make this Wendy's-style chili. Watch it in the recipe card below; these are the three tips that make the biggest difference.
- Check the beef with a thermometer. Cook it to 160°F (71°C); color isn't a reliable test.
- Bloom the spices. Stir them into the hot oil and vegetables for about 30 seconds before the tomatoes go in.
- Simmer with the lid off, and finish with vinegar. An uncovered simmer thickens it, and a splash of vinegar at the end brightens the whole pot.
Tips for Success
- Brown the beef separately. A separate hot skillet browns the meat instead of steaming it with the vegetables, which adds flavor. Cook it to 160°F (71°C) and drain the fat before it goes in the pot.
- Toast the spices. Stirring the chili powder and cumin into the hot beef and vegetables for 30 seconds before the liquid goes in wakes up their flavor.
- Use stewed tomatoes. They are cooked with seasoning and a little sugar, which gives this chili its mellow, slightly sweet base. Break up large pieces with a spoon.
- Simmer with the lid off. Uncovered simmering thickens the chili naturally. Stir across the bottom every 15 minutes so nothing sticks.
- Too thin? Mash a cup of the beans and stir them back in, or see our guide on how to thicken chili.
- Finish with vinegar. One tablespoon at the end brightens the beans and tomatoes without tasting sour.
Wendy’s Chili (Copycat)
10
servings15
minutes1
hour40
minutes330
kcal2
hours5
minutesA copycat-style take on Wendy’s chili: extra-lean ground beef browned to 160°F, onion, celery and green pepper, bloomed chili powder and cumin, stewed tomatoes and kidney, pinto and black beans, simmered uncovered until thick and finished with a splash of vinegar.
wendy’s chili Ingredients
- For the Chili
2 tablespoons extra-virgin olive oil, divided
1 medium sweet onion, diced
3 cloves garlic, minced
2 celery stalks, diced
1 green bell pepper, diced
2 lbs extra-lean ground beef (90-93% lean)
3 cans stewed tomatoes (14.5-oz cans), with juice
1 can diced tomatoes with green chilies (10-oz can)
1 can tomato sauce (15-oz can)
1 cup low-sodium chicken broth
- Spices (from scratch)
4 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons garlic powder
1/2 teaspoon paprika
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
- Beans and Finish
1 can kidney beans (15-oz can), drained and rinsed
1 can pinto beans (15-oz can), drained and rinsed
1 can black beans (15-oz can), drained and rinsed
1 tablespoon white vinegar
Directions
- Cook the Vegetables and Beef
- Heat 1 tablespoon of the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook for 3 to 4 minutes, until translucent, then add the garlic and cook for 30 seconds.
- Add the celery and green bell pepper and cook for 3 to 4 minutes more, stirring, until the celery has softened.
- Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef, break it apart and cook for 8 to 10 minutes, until browned with no pink left and it reaches 160°F (71°C) on an instant-read thermometer. Drain off the fat.
- Add the cooked beef to the pot of vegetables. Sprinkle in the chili powder, cumin, garlic powder, paprika, salt and pepper and stir for 30 seconds, until the spices smell toasty.
- Simmer
- Add the stewed tomatoes (break up any large pieces with a spoon), the diced tomatoes with green chilies, tomato sauce and broth, then stir in the drained kidney, pinto and black beans along with the tomatoes. Bring to a boil over medium-high heat.
- Reduce the heat to low and simmer uncovered for 60 to 90 minutes, stirring every 15 minutes and scraping the bottom, until the chili is thick and the flavors have blended.
- Stir in the vinegar, then taste and add more salt and pepper if needed. Serve hot with shredded cheddar, diced onion and sour cream.
Recipe Video
Notes
- There are many additions that can help make this even tastier, which we’ve highlighted below.
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Toppings and Variations
- Classic: shredded sharp cheddar, diced onion and a spoonful of sour cream, with saltine crackers on the side. That’s how my mum served it, and Max builds his bowl exactly the same way.
- Southwest: cheddar, sliced green onion, diced avocado, corn and crumbled tortilla chips.
- Smoky: cheddar and crumbled bacon, plus 1/2 teaspoon of smoked paprika in the pot.
- Spicier: add a diced jalapeño with the bell pepper or 1/4 teaspoon of cayenne with the spices.
- Chili bar: keep the pot warm in a slow cooker and set out bowls of toppings so guests can build their own.
- Slow cooker: brown the beef to 160°F and soften the vegetables first, then cook everything except the vinegar on low for 6 to 8 hours.
Storing, Freezing and Reheating
Cool the chili and refrigerate it within 2 hours of cooking. It keeps 3 to 4 days in airtight containers in the fridge and 4 to 6 months in the freezer. Thaw overnight in the fridge, then reheat on the stove until steaming hot, 165°F (74°C), adding a splash of broth or water if it has thickened. For another copycat chili, try our Texas Roadhouse-style chili.
Frequently Asked Questions
What is in Wendy's chili?
This copycat-style recipe uses ground beef, kidney, pinto and black beans, stewed and diced tomatoes, tomato sauce, onion, celery and green pepper, seasoned with chili powder, cumin, garlic powder and paprika. It's simmered until thick and finished with a little vinegar.
Do I need chili seasoning packets for this recipe?
No. This version uses a from-scratch blend of chili powder, cumin, garlic powder, paprika, salt and pepper, so you control the salt and heat. If you'd rather use a packet, swap it for the loose spices rather than adding both.
How long does homemade chili last?
Cool the chili and refrigerate it within 2 hours. It keeps 3 to 4 days in an airtight container in the fridge, or 4 to 6 months in the freezer. Reheat it until steaming hot, 165°F, adding a splash of broth if it has thickened.
Can I make Wendy's-style chili in a slow cooker?
Yes. Brown the beef to 160°F and soften the vegetables on the stove first, then add everything except the vinegar to the slow cooker. Cook on low for 6 to 8 hours, uncovering for the last 30 minutes to thicken, then stir in the vinegar.
Can I use ground turkey instead of beef?
Yes. Lean ground turkey works well. Brown it the same way and cook it to 165°F, since poultry needs a higher temperature than beef. Add an extra pinch of salt and cumin, because turkey is milder.
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There is no step to put the chili seasoning packs in. Is this because it’s interchangeable with the other spices?
Good catch, Jon! The seasoning packets aren’t used in the steps, and the chili powder, cumin, garlic powder and paprika already season it, so you can skip them. If you’d like to use them, stir them in with the tomatoes and go lighter on the other spices. I’ve flagged the card so it gets fixed.