Can I use a slow cooker for this chili?

Absolutely! Brown the beef and saute the veggies first, then add everything to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Can I make this chili milder (or spicier)?

Yes, just adjust the jalapeño and chili powder. Skip the jalapeño for a very mild chili, or toss in more and even add a little cayenne if you like heat.

What should I do if my chili turns out too thick or too thin?

If your chili is too thick, just stir in a bit of water or beef broth until it’s how you like it. Too thin? Let it simmer uncovered to reduce and thicken.

Is this chili gluten-free?

Yes—as long as you use brands of beans, tomato sauce, and spices that are certified gluten-free, this chili is naturally gluten-free.

Wendy’s Copycat Chili Recipe

Get ready to enjoy a warm, bowlful of comfort with this Wendy’s Copycat Chili recipe! With hearty ground beef, tender beans, and a blend of bold spices, this dish is the definition of cozy, home-cooked flavor—without the hours of fuss. Everything comes together in one pot with just a few common kitchen staples, making it a life-saver for those whirlwind weeknights. Whether you’re dishing up dinner for a family crowd or need a meal that gets even better the next day, this chili has you covered. Ready in just a few easy steps and mostly hands-off, you’ll soon have restaurant-quality chili simmering away in your own kitchen.

Why You’ll Love This Recipe

Incredibly Easy: Everything happens in one big pot. No fussy sautéing or complicated steps—just pure, simple goodness.
Fast Prep, Then Let It Simmer: Minimal chopping, a quick sizzle, then let the stove do the work while you handle your evening.
Loaded with Flavor: Savory beef, two kinds of beans, classic chili spices, and a hint of jalapeño. Each spoonful bursts with familiar, comforting, crave-worthy flavor.
Flexible and Forgiving: Run out of kidney beans? Only have a yellow onion? No problem—this chili welcomes substitutions.
Meal-Prep Friendly: This recipe makes a generous batch, and the leftovers taste even better as the flavors meld.

Ingredients You’ll Need

Here’s what makes Wendy’s Copycat Chili so delightful, with a little explanation of why each ingredient matters:

Ground beef: The heart and soul of this chili—choose lean beef for less grease, or regular for extra richness.
Bell pepper: Adds a subtle sweetness and brightness. Any color works perfectly.
Onion: Essential for depth and that signature chili aroma.
Celery: Don’t skip it! It quietly boosts the savory notes.
Jalapeño: For just a whisper of heat. Remove the seeds if you’re spice-shy, or leave a few in for kick.
Tomato sauce & diced tomatoes: The base for that classic, tangy-sweet chili body.
Pinto beans & kidney beans (not drained): Bring hearty texture and a natural creaminess, plus they thicken the chili without extra work.
Chili powder: Loads of chili powder give this dish its deep, signature warmth.
Cumin: Earthy and smoky, it’s a crucial background note.
Oregano: A little sprinkle rounds out the herbiness.
Minced garlic: For bold, irresistible aroma and taste.
Salt and pepper: Adjust to your preference, but don’t skimp—they tie everything together.

Tip: Using the bean liquid instead of draining boosts the chili’s flavor and thickness!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Turkey or Chicken: Use ground turkey or chicken for a leaner version that’s still satisfying.
Veggie Boost: Toss in corn, zucchini, or carrots for extra color and nutrition.
Bean Swap: Use black beans or cannellini beans if that’s what you have—just don’t drain them!
Make It Spicy: Add extra jalapeño or a splash of hot sauce at the end.
Vegetarian: Omit the beef and double up on beans and vegetables; a little smoked paprika adds “meaty” depth.

How to Make Wendy’s Copycat Chili

Step 1: Brown the Beef

Start by heating a large pot or Dutch oven over medium-high heat. Toss in the ground beef, breaking it up with a spoon. Cook until completely browned—get a good sear for extra flavor. If there’s lots of grease, spoon out most of it, but leave a little for richness.

Step 2: Add Veggies

Stir in the chopped onion, bell pepper, celery, and jalapeño. Cook for a couple of minutes until the veggies start to soften and the kitchen smells amazing.

Step 3: Add the Base and Beans

Pour in the tomato sauce, diced tomatoes (with their juices), pinto beans, and kidney beans—liquid included! This keeps the chili luscious and thick.

Step 4: Season It Up

Sprinkle in the chili powder, cumin, oregano, minced garlic, along with generous pinches of salt and pepper. Stir to combine everything until it looks like chili.

Step 5: Simmer Low and Slow

Bring everything to a low boil while stirring. Once bubbling, lower the heat and pop a lid on the pot. Let the chili simmer gently for at least 2 hours—longer if you have time! Stir occasionally and relax as the flavors meld.

Step 6: Serve and Enjoy

Taste for seasoning and adjust if needed. Spoon the chili into bowls, load up your favorite toppings, and dig in!

Pro Tips for Making the Recipe

Go Low and Slow: The longer the chili simmers, the deeper the flavors get. If you’re short on time, try for at least an hour—but if you can, two hours is magic.
Make it the Night Before: Chili is one of those rare dishes that tastes even better the next day, as all those spices blend together.
Don’t Drain the Beans: This boosts the body and flavor of the chili. The starchy bean liquid is the secret to that thick, satisfying texture.
Taste As You Go: Spice blends can vary, so adjust seasoning at the end for your perfect bowl.

How to Serve

This chili truly shines when paired with simple sides and tasty toppings.

Toppings:

Shredded cheddar cheese
Chopped green onions
Sour cream or plain Greek yogurt
Sliced jalapeños or hot sauce for spice
Crunchy tortilla chips or cornbread for dunking

On the Side:

Fresh salad or steamed broccoli
Buttery garlic bread

Get Creative:

Spoon chili over baked potatoes, use it as a topper for nachos, or pile it onto rice for a hearty chili bowl.

Make Ahead and Storage

Storing Leftovers

Let the chili cool before transferring to airtight containers. It will keep in the refrigerator for up to 4 days, and honestly, it just gets better over time.

Freezing

Chili is a freezer superstar! Portion it into containers or zip-top bags, freeze for up to 3 months, then thaw overnight in the fridge when you need an easy meal.

Reheating

Reheat in a saucepan over medium-low, adding a splash of water if it’s too thick. Or reheat individual bowls in the microwave for a quick lunch or dinner.

FAQs

Can I use a slow cooker for this chili?

Absolutely! Brown the beef and saute the veggies first, then add everything to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
Can I make this chili milder (or spicier)?

Yes, just adjust the jalapeño and chili powder. Skip the jalapeño for a very mild chili, or toss in more and even add a little cayenne if you like heat.
What should I do if my chili turns out too thick or too thin?

If your chili is too thick, just stir in a bit of water or beef broth until it’s how you like it. Too thin? Let it simmer uncovered to reduce and thicken.
Is this chili gluten-free?

Yes—as long as you use brands of beans, tomato sauce, and spices that are certified gluten-free, this chili is naturally gluten-free.

Final Thoughts

If you’re craving a bowl of pure, hearty comfort without the drive-thru trip, this Wendy’s Copycat Chili is your new weeknight go-to. With simple steps, pantry-friendly ingredients, and big flavor payoff, it’s one of those recipes everyone should keep in their back pocket. Give it a try this week—your future, chili-loving self will thank you!