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Copycat Wendy’s Chili

Copycat Wendy's Chili
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A hearty, deeply savory chili that replicates the iconic fast-food version with tender ground beef, kidney and pinto beans, and a smoky tomato broth. Perfectly seasoned with chili powder and cumin, this stovetop version is rich, thick, and satisfying.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 pound 80/20 ground beef
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 1 medium green bell pepper, seeded and finely diced (about 1 cup)
  • 2 ribs celery, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 can (15 ounces) tomato sauce
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 tablespoon Worcestershire sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 teaspoon granulated sugar
  • Optional: dash of cayenne pepper or hot sauce

Instructions

  1. Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the oil shimmers. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned all over, about 5–7 minutes. Do not stir constantly; allow the meat to develop a deep brown crust for maximum flavor.
  2. Once the beef is fully browned, use a slotted spoon to transfer it to a plate, leaving the rendered fat in the pot. Discard all but about 1 tablespoon of the fat — you want just enough to sauté the vegetables. This step removes excess grease while preserving the fond (browned bits) on the bottom of the pot.
  3. Reduce the heat to medium. Add the diced onion, green bell pepper, and celery to the pot. Sauté, stirring frequently, until the vegetables are softened and the onion turns translucent, about 5–6 minutes. Scrape up any browned bits from the bottom of the pot as you stir to incorporate that flavor.
  4. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Be careful not to let it burn — the aroma should be noticeable but not acrid.
  5. Return the browned beef to the pot. Add the chili powder, ground cumin, smoked paprika (if using), kosher salt, and black pepper. Stir to combine and cook for 1 minute, allowing the spices to toast and bloom in the heat. This deepens their flavor significantly.
  6. Pour in the tomato sauce, undrained diced tomatoes, and Worcestershire sauce. Stir well to incorporate all ingredients. The mixture will look thick and chunky at this stage.
  7. Add the drained and rinsed kidney beans and pinto beans. Stir gently to distribute them evenly without mashing the beans. If the chili seems too thick, add up to 1/2 cup of water or beef broth to reach your desired consistency.
  8. Bring the chili to a full boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes, stirring occasionally to prevent sticking. The chili should be bubbling lazily — a rapid boil can break down the beans.
  9. After 30 minutes, uncover and stir in the granulated sugar to balance the acidity of the tomatoes. Taste and adjust seasoning with more salt, pepper, or a dash of cayenne if desired. Let the chili simmer uncovered for an additional 5–10 minutes to thicken slightly to your liking.
  10. Serve hot with desired toppings such as shredded cheddar cheese, diced raw onion, sour cream, oyster crackers, or chopped jalapeños. For best flavor, let the chili rest off the heat for 10 minutes before serving.

Notes

Refrigerate leftovers in an airtight container for up to 5 days. This chili freezes beautifully for up to 3 months — thaw overnight in the refrigerator before reheating. To reheat, warm in a saucepan over medium heat, stirring occasionally, until bubbling (about 8–10 minutes from chilled, 15–20 from frozen). Alternatively, microwave in 30-second bursts, stirring between each, until hot. The flavors deepen over time, making this an excellent make-ahead dish.

Nutrition

Keywords: Wendy's chili copycat, copycat Wendy's chili, homemade chili, beef chili, American chili, comfort food, easy chili, stovetop chili, ground beef recipe, bean chili, chili recipe

Find it online: https://copycatkitchenco.com/copycat-wendys-chili/