Wendy’s Chili copycat made with kidney beans, onions, chilis, bell peppers and tomatoes with a spicy chili powder and cumin spices. The perfect copycat!
Wendy’s Chili is a no brainer now that the weather is cooling down in a hurry. This copycat recipe is actually so spot on that when I tested it on an unsuspecting family member who loves it she replied, “If you got Wendy’s where is my FROSTY!!”
Sadly, I had not made a Wendy’s Frosty for her, but the chili is in fact a very spot-on copycat. Plus I love serving it with my Jalapeno Popper Cornbread Muffins.
Wendy’s Chili seems like it would be a tough recipe to make, but honestly the most difficult part is waiting for it to cook low and slow. In fact here are some tips and tricks for making this the PERFECT chili recipe.
- Add in a tablespoon of butter at the end of cooking. It helps mellow flavors and provide the best texture. It adds a richness with minimal calories (it is only 1 tablespoon for the whole pot!).
- Cook on a “simmer” which is lower than “low” usually. Cooking on a simmer is just the smallest of bubbles.
- If you find your chili doesn’t look the same as below you may have the heat on too high so too much water has evaporated or on too low and too much water is remaining.
- If you’re nervous about cooking it uncovered just stir more frequently. You’ll be able to feel if any of the chili is sticking to the pot.
Slow Cooker Wendy’s Chili Recipe?
- Brown the beef before adding to the slow cooker. Add in the rest of the ingredients and cook on low for 8 hours or on high for 4 hours.
Looking for more soups?
- Slow Cooker Ham and Potato Soup
- Slow Cooker Chicken and Rice Soup
- Slow Cooker Broccoli Cheddar Cheese Soup
- Slow Cooker Stuffed Pepper Soup
- Slow Cooker Creamy Minestrone Soup
Looking for more copycat recipes?
- Bonefish Grill Bang Bang Shrimp (Copycat)
- Cheesecake Factory Louisiana Chicken Pasta (Copycat)
- KFC Original Recipe Chicken (Copycat)
- P.F. Chang’s Orange Peel Chicken (Copycat)
- Panda Express Orange Chicken (Copycat)
Tools used in the making of this Wendy’s Chili Copycat:
Cast Iron Dutch Oven: Great heavy bottomed pan is amazing for low, even cooking and high quality for not a lot of money! Plus the lid is a second pan!
Pot Strainer: MY LIFESAVER. I strain everything in a pot through this and it is SO MUCH easier than a colander. Perfect for cooking 1 pot meals.
Pinto Beans: I also use this variety with jalapenos when I don’t want to go to the store for fresh jalapenos.
Kidney Beans: My favorite for salad toppings too, this variety is my favorite.
Recipe
Wendy’s Chili (Copycat)
- Yield: 12 servings
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Course: Main Course
- Cuisine: American
Ingredients
- 2 lbs ground beef 85/15
- 29 ounces canned tomato sauce
- 29 ounces canned kidney beans not drained
- 29 ounces canned pinto beans not drained
- 28 ounces canned tomatoes chopped (not drained)
- 1 yellow onion diced
- 1 diced jalapeno de-seeded and de-veined
- 2 stalks celery chopped
- 1 green bell pepper chopped
- 1 tablespoon cumin powder
- 1/4 cup chili powder
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 cup water
- 1 tablespoon butter
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
-
In a heavy bottomed stockpot brown the ground beef.
-
Drain the fat.
-
Add in the rest of the ingredients (except the butter) and bring to a boil.
-
Lower to a simmer and cook uncovered (please keep at a simmer level) for 2 hours stirring occasionally.
-
Add in the butter and stir until fully melted and incorporated.
-
Serve.
Nutrition Information
Yield: 12 servings, Amount per serving: calories
All images and text © for Dinner, then Dessert, Inc.
Save Recipe
This looks sooo yummy! I have always liked Wendy’s chili, and I haven’t had any chili for a while now. I’ll have to make some, and test it our on the hubby. ? Thanks for sharing your recipe! Pinned!
Thanks for the pin! Enjoy!!
Loved it. Except for not draining the beans. Which means you’re leaving the ingredient that causes gas.. I have cooked many chili recipes, , as a firehouse cook. That’s how I know.
This looks like the real deal!
Thanks!
This looks exactly like Wendy’s chili. Can’t wait to try this. I am really loving the fact that this only calls for 1 Tbsp of butter for the entire recipe.
My Mom is an avid Wendy’s Chili lover, so I’ll have to make this for her!!
Awesome, you’ll have to let me know what she thinks!
I love a good copycat recipe!
It’s always fun doing them too! Enjoy!!
Comfort food at its best. Perfect for the weather ahead.
Definitely!
Love Wendy’s chili — I need to make this!!
I love when you can make your favorite recipes at home!
Definitely!
You bring the chili and I’ll bring the cornbread!
You got it!
Just made this, wow love it. My husband said it is better than Wendy’s. Thanks
Thanks Marlene!
Can this be made in a crock pot? If so how long and on high or low?
Absolutely! 4 hours on high, 8 hours on low. I’ll add it to the post!
Just missing the garlic powder!
I did a side by side taste test and thought it was spot on but if you’d like to add garlic powder, definitely go for it! Enjoy!!
Just made this for supper. I made it in the crock pot and just added half he chilli powder and 3/4 the cumin. It was delicious.i didn’t spice it as much because I have picky 3 year old. I just added till it was flavorful but not too much. My son still wouldn’t eat it. My husband he really liked it.
1/4 cup of chili powder? Is that right? It seems like a lot.
It may seem like a lot but after a side-by-side taste comparison, that’s the correct amount to get the right flavor. Enjoy!
Can you please tell me what brand of chili powder you use? Thank you.
This is my favorite to use http://amzn.to/2EuyW9r
Sabrina, can I cook this is slow cooker?
Of course! There are slow cooker instructions in the post above 🙂 Enjoy!!
My daughter loves Wendy’s chili, so I thought I would give this a try. It is SO much better than the one that I have made in the past. If you want it to taste like Wendy’s, though, I would suggest leaving out the jalapeno. It gives way too much heat to this – Wendy’s doesn’t have any kick/burn to it, and this was so hot I barely could eat it.
De-seed the jalapeno and it won’t be hot and still have the great jalapeno taste.
Bingo! 5/5 for taste, 5/5 for simplicity, 5/5 for authenticity. This recipe is a keeper….thank you so much!
Yay!! So glad you enjoyed it!
How would you go about making accommodations to the recipe if the beans were omitted? That would reduce the amount of liquid so do I add more tomato sauce or water, and how much?
Omitting the beans wouldn’t make it a Wendy’s copycat so I would recommend following a different chili recipe. Sorry.
Hi! It says it makes 12 servings, do you happen to know how much each serving size is?
I’d say about 1 cup.
How can I make this in the instant pot?
I haven’t tested using one so I’m not comfortable giving a recommendation. You might be able to find a recipe online with similar ingredients and use that as a guide. If you decide to try, I’d love to know what worked for you. Thanks!
Delicious!!
Thanks, Ciara!