Craving that signature Wendy’s chili taste but want to enjoy it in the comfort of your home? This copycat recipe brings that same hearty, satisfying flavor right to your kitchen. With its perfect blend of beef, beans, and aromatic vegetables, this homemade version might just become your new favorite comfort food.
What makes this recipe special is its balanced combination of spices that creates that distinctive Wendy’s taste we all know and love. It’s ideal for chilly evenings, game day gatherings, or whenever you need a satisfying meal that feeds the whole family.
Why You’ll Love This
- Ready in under an hour – perfect for weeknight dinners
- Budget-friendly and great for meal prep
- Customizable heat level to suit your taste
- Freezes beautifully for future meals
- Healthier than takeout with fresh ingredients
Ingredients
- 2 pounds ground beef
- 1 large onion, diced
- 2 green bell peppers, diced
- 2 cans (15 oz each) kidney beans, drained
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 cups beef broth
Instructions
- Brown ground beef in a large pot over medium heat, breaking it into small pieces
- Add diced onions and bell peppers, cooking until vegetables soften
- Stir in tomatoes, tomato paste, and beef broth
- Add beans and all seasonings, stirring well
- Bring to a boil, then reduce heat and simmer for 30 minutes
- Taste and adjust seasonings as needed before serving
Tips & Variations
- Use a food processor to finely chop vegetables for authentic Wendy’s texture
- For extra heat, add a diced jalapeño or cayenne pepper
- Make it leaner by using ground turkey instead of beef
- For thicker chili, simmer uncovered for an additional 10-15 minutes
Serving Suggestions
Serve hot with classic toppings like shredded cheddar cheese, diced onions, and a dollop of sour cream. For the full Wendy’s experience, pair with a side of saltine crackers or cornbread. This chili also makes an excellent topping for baked potatoes or hot dogs.
Notes
- Stores well in the refrigerator for up to 5 days
- Can be frozen for up to 3 months in airtight containers
- Chili tastes even better the next day as flavors develop
FAQs
- Can I make this in a slow cooker? Yes, brown the meat first, then combine all ingredients and cook on low for 6-8 hours.
- Is this spicy? This recipe has a mild heat level, similar to Wendy’s original recipe.
- Can I use dried beans instead of canned? Yes, but cook them separately first until tender before adding to the chili.
- How can I make it thicker? Let it simmer longer uncovered, or add an extra tablespoon of tomato paste.
Ingredients
- 2 pounds ground beef
- 1 large onion, diced
- 2 green bell peppers, diced
- 2 cans (15 oz each) kidney beans, drained
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 cups beef broth
Steps
- Brown ground beef in a large pot over medium heat, breaking it into small pieces
- Add diced onions and bell peppers, cooking until vegetables soften
- Stir in tomatoes, tomato paste, and beef broth
- Add beans and all seasonings, stirring well
- Bring to a boil, then reduce heat and simmer for 30 minutes
- Taste and adjust seasonings as needed before serving
Notes
- Stores well in the refrigerator for up to 5 days
- Can be frozen for up to 3 months in airtight containers
- Chili tastes even better the next day as flavors develop
