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Wendy's Copycat Chili

Helen T. Patterson
Wendy’s Copycat Chili is a hearty and flavorful dish that's easy to make at home.
Packed with ground beef, beans, tomatoes, and a rich blend of spices, this chili perfectly mirrors the comforting and savory taste of the fast-food chain's famous chili.
Whether you’re craving something warming for a cozy night in or want to meal prep for the week, this recipe delivers the delicious, satisfying flavors you love.
Topped with shredded cheese and a dollop of sour cream, it’s the perfect chili for any occasion!
Nutrition Facts (Per Serving)
Calories: 280-320 kcal, Protein: 22g, Carbohydrates: 30g, Fiber: 8gSugars: 6g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 45mg, Sodium: 800mg, Iron: 4mg, Vitamin C: 15% DV, Calcium: 8% DV
Estimated based on one serving (assuming 8 servings per batch)
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Comfort Food, Main Course
Cuisine American, Comfort Food
Servings 8 servings
Calories 400 kcal

Equipment

  • 1 Large Pot or Dutch Oven (6-8 qt)
  • 1 spoon or spatula for stirring
  • 1 cutting board
  • 1 knife
  • 1 Can Opener
  • 1 Can Opener
  • 1 measuring spoon set
  • 1 Ladle (for serving)

Ingredients
  

  • 1 lb 450g Ground Beef
  • 1 15 oz Can Kidney Beans
  • 1 15 oz Can Pinto Beans
  • 1 14.5 oz Can Diced Tomatoes (with juices)
  • 1 6 oz Can Tomato Paste
  • 1 Medium Onion diced
  • 1 Bell Pepper diced
  • 3 Garlic Cloves minced
  • 2 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • ½ tsp Cayenne Pepper adjust to taste
  • 1 tsp Salt
  • 3 cups Beef Broth

Optional Toppings:

  • Shredded Cheddar Cheese
  • Sour Cream
  • Chopped Green Onions or Cilantro

Instructions
 

Brown the Ground Beef:

  • In a large pot or Dutch oven, heat the ground beef over medium-high heat.
    Use a spoon to break the beef into small pieces.
    Cook until browned, ensuring there is no pink remaining. Drain any excess fat and set the beef aside.

Sauté the Vegetables:

  • In the same pot, add a small amount of olive oil if needed.
    Add the diced onions, bell pepper, and minced garlic.
    Sauté over medium heat for 5 minutes, or until the vegetables are soft and fragrant.

Add the Tomatoes and Beans:

  • Stir in the diced tomatoes with their juices and the tomato paste.
    Then add the kidney beans and pinto beans, including their liquid.
    Mix everything together until well combined.

Season and Add Broth:

  • Sprinkle in the chili powder, cumin, paprika, cayenne pepper, and salt.
    Stir well to incorporate all the spices.
    Add the beef broth and give everything a final stir.

Simmer the Chili:

  • Bring the chili to a boil, then lower the heat to a simmer.
    Cover the pot and let the chili simmer for 45 minutes to 1 hour, stirring occasionally.
    The chili should thicken and the flavors will meld together.

Taste and Adjust:

  • Taste the chili and adjust the seasoning as needed.
    If it needs more heat, add more cayenne or chili powder.
    If it's too thick, add a bit more broth or water to reach your desired consistency.

Serve:

  • Ladle the chili into bowls and top with shredded cheddar cheese, sour cream, and green onions or cilantro.
    Serve with crackers or cornbread for the perfect chili meal.

Notes

  • Customize the Spice Level: If you prefer a spicier chili, increase the cayenne pepper or chili powder. For a milder version, reduce or omit the cayenne.
  • Slow Cooker Option: You can easily make this chili in a slow cooker. After browning the ground beef and sautéing the vegetables, transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
  • Vegetarian Version: Swap the ground beef with plant-based meat alternatives such as lentils, tempeh, or veggie ground meat substitutes.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months—just make sure it’s cooled completely before storing.
Keyword Wendy's Copycat Chili