I bring you a hearty, flavorful copycat of Wendy’s iconic chili—jam-packed with tender beef, savory beans, and a rich tomato base that simmers into perfection over time.

Why I’ll Love This Recipe

I love this chili because it’s comforting yet robust, and balances meaty richness with a satisfying mix of beans and spices. The slow simmer deepens the flavors beautifully, while the blend of chili powder, cumin, garlic, and a hint of sweetness captures that signature Wendy’s taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs ground beef, browned
1 quart tomato juice
1 can (29 oz) tomato purée
1 can (15 oz) red kidney beans, drained
1 can (15 oz) pinto beans, drained
1½ cups chopped onion
½ cup diced celery
¼ cup diced green bell pepper
¼ cup chili powder (adjust to taste)
1 tsp ground cumin
1½ tsp garlic powder
1 tsp salt
½ tsp black pepper
½ tsp dried oregano
½ tsp sugar
1/8 tsp cayenne pepper

Directions

I start by cooking the ground beef in a skillet until it’s browned, then I drain off the excess fat.
I transfer the cooked beef to a large 6-quart pot and add all remaining ingredients, stirring everything together.
I bring the mixture to a gentle simmer, then let it simmer uncovered for 1 to 1½ hours, stirring every 15 minutes to prevent sticking and to help flavors meld.
If I’m pressed for time or prefer a set-and-forget method, I’ll transfer everything to a slow cooker and cook on low for 3–4 hours.

Servings and Timing

Since the recipe didn’t specify servings, I gathered that this chili yields about 8 to 10 servings—perfect for feeding a family or meal-prepping.

Active time: Around 20 minutes to brown beef and combine ingredients.
Total time: About 1½ to 2 hours if simmering; or roughly 3–4 hours total using a slow cooker.

Variations

I sometimes switch things up to suit my mood:

I add a cup of corn or diced carrots for extra sweetness and texture.
I’ll swap ground beef for ground turkey or turkey-beef blend for a lighter option.
I stir in a few dashes of hot sauce or a chipotle in adobo if I want it spicier.
I use fire-roasted tomatoes instead of purée for a smoky twist.

Storage/Reheating

I let the chili cool slightly, then store it in airtight containers in the fridge for up to 4–5 days, or freeze for up to 3 months. When I reheat, I gently warm it on the stovetop over low heat, adding a splash of water or broth if it’s too thick. The flavors deepen and taste even better a day or two later.

FAQs

1. Can I omit the sugar?

I can, but I find the ½ teaspoon of sugar helps balance the acidity of the tomato juice and purée—though it’s subtle enough that leaving it out won’t hurt the flavor.

2. Is it okay to use dried beans instead of canned?

Absolutely—I’d need to soak and cook them separately until tender, then add them near the end of cooking so they don’t get too soft or mushy.

3. How can I make it vegetarian?

I’d replace the ground beef with plant-based crumbles or cooked lentils, use vegetable broth instead of water if needed, and maybe deepen the flavor with a splash of soy sauce or miso paste.

4. Can I prepare it in an Instant Pot?

Yes—I’d use the sauté function to brown the beef, then add everything and cook on high pressure for about 15 minutes, followed by a natural release for richer flavor.

5. What toppings work best?

I like topping it with shredded cheddar, chopped onions, sour cream, or a sprinkling of crushed tortilla chips for crunch—really makes it feel special.

Conclusion

I find this copycat Wendy’s chili both simple to make and deeply satisfying. It’s comforting, flavorful, and versatile—perfect for serving at gatherings, freezing for later, or just enjoying on a cozy night in. I truly believe it’s one of my favorite cozy meals to whip up anytime.