Wendy’s Copycat Chili Recipe, a delicious and easy copycat chili recipe for when you just cannot make the drive to get this fan favorite. Perfect for winter weather, this chili is spiced up fantastically and full of hearty and savory beef and beans.
I think when you live in the South like I do, you get used to eating chili year round. My husband is the chili maker in our house. He has an amazing sweet heat chili that EVERYONE loves and he recently came home with a new recipe he learned with his time in the boy scouts, and it was equally delicious.
Chili is one of those things you can make over and over and people really do have their favorites.
Copyright recipes can be really hard – most companies don’t exactly print out their secrets, so it can take a bit to get it right. But this Copycat Wendy’s Chili is pretty close and fits the bill when you just want a much larger pot or really do not want to take the drive.
Tons of amazing spices, beans (great source of protein!) and of course filling beef, you cannot go wrong snuggled on the couch with a bowl of chili. And if Wendy’s chili is your favorite, all the better.
Now I am not suggesting you forgo going out to eat on occasion. There are times where cooking is just NOT in my agenda, but one thing I love about cooking things like Chili at home is that it typically tastes even better the next day and makes for delicious left overs. And I don’t even prefer left overs.
Lets get started on that chili!
Wendy’s Chili Recipe
Wendy’s Copycat Chili can be easily made in a stock pot and takes about an hour start to finish if you stove top. You could easily translate this to a slow cooker Wendy’s Copycat Chili Recipe by browning the meat prior and putting all ingredients into a slow cooker and setting on low for 8 hours.
- 1lb lean ground beef
- 1 small onion, diced
- 1 stalk celery, diced
- 1 small green pepper, chopped
- 1 tablespoon oil
- 1 can, 10 oz, Rotel (tomatoes with green chilies)
- 1 large can, 28 oz, stewed tomatoes
- 1 can, 14 oz, kidney beans (do not drain)
- 1 can, 14 oz, pinto beans (do not drain)
- 1 can, 14 oz, tomato sauce
- 1 packet, 1.25 oz, dry chili seasoning
- 1 tablespoon white vinegar
- shredded cheddar cheese
MAKE YOUR CHILI BETTER
Every one likes their chili different and while this recipe is more authentic by itself, I personally enjoy mine like this. Use the recipe above BUT also add (1) can of Wolf Brand Chili (no beans) and 1 extra pound of cooked ground beef. Add minced garlic while cooking the beef ( I use about 1 tablespoon per one pound of beef). This will make your chili super thick and I love the can of Wolf Brand chili in mine because of the flavors.
If your chili is TOO thick, just add about 1/4th cup of water at a time.
- Diced Onions – dice and cut up mini onions. My store actually carries these pre-cut for quick serves like this.
- Shredded Cheddar Cheese
- Sour Cream – a dollop will do ya!
- Serve with Tortilla Chips – we skip the spoon around here and serve all our chili’s and Mexican soups with tortilla chips. My kids like to use them to dip out the chili but my husband likes to crunch his up and put on the top of the chili.
Best Meat for Chili
For this Wendy’s Copycat Chili, ground beef is the best, however recipes are just that – recipes. Feel free to mix it up.
I’m a huge fan of a half a pound of sirloin and a half a pound of sausage to really up the flavors. I use that combo a ton in Bolognese and its really delicious. You can also try using shredded beefs for a thicker spoonful of chili.
Prep your Beef
Add ground beef, onion, celery, green pepper and oil in a large stock pot and cook until hamburger is browned, about 8-10 minutes. Salt and Pepper beef.
If your meat has too much grease, drain before going on into the next step. Grease is more of a preference thing.
I like to use 80/20 beef because the extra fat gives it extra flavor but when making soups and chili’s, if you do not drain before adding liquids, can def add a layer of grease on the top. I will leave that up to you.
Wendy’s Copycat Chili Recipe
Add Rote tomatoes, stewed tomatoes, kidney beans and pinto beans, tomato sauce and seasoning and mix well.
- Chef Note: Rotel tomatoes come in a variety of flavors. I like to use the ones with garlic or spice to them but I know what they taste like. You can mix up your own flavors pretty easily by grabbing a flavored can.
Heat chili over medium high heat until boiling. Reduce heat to simmer and cover for 1 hour.
Right before you serve, stir in vinegar.
Serve chili topped with shredded cheddar cheese and sour cream.
Pot serves 6-8.
More Soup Recipes
- Chicken Lime with Cilantro – Fresh limes paired with Mexican spices and the light taste of citrus, this soup recipe is one that takes under 30 minutes and tastes just a good the next day.
- Mexican Chicken Chili – Mexican chicken chili is a hearty, flavorful and delicious Mexican chili that breaks up Taco Tuesday with all the spices you love. Perfect for a crowd or just to curl up on the couch with your favorite movie, this is an OH SO GOOD chili that will be on your monthly rotation.
- Beef Cabbage Soup – Beef cabbage soup is a hearty, delicious, and low carb soup option that is easy to make over the stove or in a crock pot. Full of healthy vegetables and beef stock, you will love this cabbage soup with high protein beef that will keep you warm all winter long and fend away the cold.
- Winter Butternut Squash Soup – Such a comfort food, completely hearty and delicious, this creamy squash soup is perfect for curling up on the couch and popping in your favorite holiday movie. This soup is fall at its finest and requires a couch, a Hallmark movie, and a cat at your feet.
- Sweet Carrot Ginger Soup – This sweet carrot soup with ginger and brown sugar is a delicious way to eat your veggies and enjoy them! Perfection on a cold night or just to gobble up some vegan goodness, you cannot go wrong with delicious fall flavored spices and a side of dipping bread.
Wendy's Copycat Chili Recipe
- 1 lb lean ground beef
- 1 small onion - diced
- 1 stalk celery - diced
- 1 small green pepper - chopped
- 1 tablespoon oil
- 1 can - 10 oz, rotel (tomatoes with green chilies)
- 1 large can - 28 oz, stewed tomatoes
- 1 can - 14 oz, kidney beans (do not drain)
- 1 can - 14 oz, pinto beans (do not drain)
- 1 can - 14 oz, tomato sauce
- 1 packet - 1.25 oz, dry chili seasoning
- 1 tablespoon white vinegar
- Add ground beef, onion, celery, green pepper and oil in a large stock pot and cook until hamburger is browned, about 8-10 minutes.
- Season with salt and pepper.
- Drain grease if necessarily.
- Add Rotel, stewed tomatoes, kidney and pinto beans, tomato sauce and seasoning and mix well.
- Heat over medium high heat until boiling.
- Reduce heat to simmer and cover for 1 hour.
- Stir in vinegar.
- Serve topped with shredded cheddar cheese.