Wendy’s Copycat Chili Recipe

As we continue to endure what appears to be a record-breaking sub-zero stretch of Iowa winter and have not seen the sun in days, you may find your bank account suffering from all of your trips through the Wendy’s drive-through for a bowl of their famous chili. Well, friends, fear no more, because I’ve got your back with this Wendy’s Copycat Chili recipe.

What Makes Wendy’s Chili Taste Like Wendy’s Chili

It took me quite a few trips through Wendy’s drive-through, and a few attempts at chili recipes that were greeted with comments along the lines of “This is good, but it doesn’t taste like Wendy’s?”, to figure out exactly what it is that makes Wendy’s chili, well…Wendy’s chili. And I’m so glad that I persisted because I love their chili so dang much during the winter months.

Now, at last, you can enjoy a bowl of chili at home that tastes and has the consistency just like Wendy’s.

The answer is twofold: Wendy’s chili gets its hearty-yet-not-monotonous texture from the inclusion of four different kinds of beans, where most chili recipes call for one or maybe two types of beans, and gets its signature tangy-tomato-y flavor from the addition of stewed tomatoes in addition to tomato sauce, where most chili recipes call for either stewed or crushed/diced tomatoes.

Let’s talk beans…Wendy’s uses dark kidney beans that have an earthy flavor and stand up well without getting too soft, light kidney beans, which have a much softer texture, pinto beans, which add creaminess, and small red beans, which also stand up well in terms of texture and add some oomph to the chili. And together, all four beans compliment each other perfectly.

Oh, and heads-up…you’re going to be giving your trusty can-opener a serious workout on this one.

This recipe makes a TON of chili, but trust me…it’s even better the next day. So…make this recipe, enjoy some right away, and enjoy some of the leftovers the following day.

As mentioned above, both tomato sauce AND stewed tomatoes are called for in this recipe, which threw me for a loop at first. Why use both?

The answer is that each performs a different function. Tomato sauce is a concentrated tomato product which adds body and intense tomatoey flavor.

Stewed tomatoes are much sweeter with a chunky texture. You might be able to omit them but it’s much better with them.

You can’t really omit tomato sauce though because stewed tomatoes on their own don’t have enough body and need the support of the tomato sauce to shine.

Broth: chicken broth in beef chili? Normally, this combo would seem out of place but it’s one of those times where the recipe makes sense in application.

Using water yields a bland, watery end result while beef broth lends a muddy taste. Chicken broth has a neutral-yet-savory flavor which gives depth and enhances all of the other flavors.

You won’t taste chicken, just savory.

Cumin: Wendy’s chili has a distinctly warm, smoky flavor from the cumin. Most chili recipes include a healthy amount of cumin but Wendy’s goes overboard which helps give its chili its own unique taste.

Follow the recipe’s 1 teaspoon measure if you like but consider increasing the amount to 1.5-2 tsp if you’re looking to nail the Wendy’s taste.

Cook time: A shorter simmer works but honestly, I’d let it simmer for at least an hour if you have the time. The longer you let it simmer the better.

At least for chili, more is more. An hour will yield a richer, more complex flavor and 2 hours will taste closer to chili that has been cooking all day in the crockpot.

It gives the spices time to bloom and meld together, the tomato mixture time to reduce and thicken, and the beans time to soak up the delicious chili flavors.

I’m by no means a food blogger or an expert but I thought it might be helpful to explain why I think the recipe works so well.

Equipment You’ll Want

You can make this recipe in most pots. But, it is so much easier if you have a few items on hand.

Here are the must-have pieces of equipment to make this recipe:

• a large, heavy-bottomed Dutch oven, and I use a 6-quart one. A heavy-bottomed pot distributes heat more evenly, which will help the chili not stick to the bottom as it simmers for such a long time. You can make this recipe in a stockpot too, and you’ll just need to keep an eye on it and stir more frequently.

Wendy’s chili has very fine, almost sand-like ground beef rather than big chunks, and a chopper gets you there in about a quarter of the time a spatula or spoon would.

• a can opener, and you’ll be surprised how tired your hands get after opening 6 cans of beans and 2 large cans of tomato products. Save yourself some energy and get a sturdy can opener.

What to Know Before You Start

• Make sure you drain your beef well after browning it to avoid greasy chili.
• There’s no sautéing or roux making in this recipe, so brown your ground beef, add all of the rest of the ingredients, cover, and simmer.
• This recipe does make a lot of chili. We love cooking up big batches of comfort food, but be prepared to eat chili for a couple of days, and trust me, it’s even better the next day.
• The celery and pepper will cook down, so don’t worry about adding these items to the recipe raw. They’ll be perfect after simmering.

The Ingredients and What Each One Does

• Cumin, and this spice is what makes Wendy’s chili, Wendy’s chili. The original recipe called for just 1 tsp, and I would up the amount to make it more like the real deal, maybe 1.5, even 2 tsp. It’s amazing.
• Browned and drained ground beef, and I mentioned above that Wendy’s chili has very finely ground beef, which is a signature. Use a chopper to make sure yours is fine-grained like Wendy’s.
• Diced celery, and you might be tempted to skip it, but the green pepper alone was too harsh because celery balances everything out.

Ground beef: We’re looking for 1 lb here. The best is an 80/20 meat/fat ratio, but be sure to drain the fat after browning, otherwise, the chili will be a tad on the greasy side.

A 90/10 will work well also since it’s less greasy and you won’t have to drain as much. We wouldn’t recommend ultra-lean (96/4) because some fat is needed for color and flavor.

Chicken broth: Use 2 cups. Try to find a low-sodium version, and we’ll be adding seasoning later, so we want to keep it as unsalted as we can here.

If you can’t find low-sodium, use regular: just be sure to taste as you’re cooking so you don’t overdo it with additional salt.

Beans: We’re going to use four different kinds of beans here, a 15 oz can of each: dark kidney beans, light red kidney beans, pinto beans, and red beans. Be sure to drain and rinse all of them—that salty “canned” flavored liquid is nothing to be desired.

Just hold them under a strainer for about 30 seconds under cold tap water.

By using a combination of 4 different types of beans you’ll have a nice assortment of bean sizes and textures.

Tomato sauce – You’ll need a 29 oz can of tomato sauce, not seasoned. This is the bulk of the liquid in the recipe, giving body and concentrated tomato flavor.

It also adds a tangy flavor that’s reminiscent of the original.

Stewed tomatoes: You’ll need a 29 oz can here, using ALL of it including the juice. We like the sweeter flavor of stewed tomatoes, which are also a little softer than diced tomatoes.

Celery – Use about 1/2 cup, roughly chopped/diced.

Green pepper – Use about 1/4 cup, roughly chopped/diced. You might be wondering why we don’t pre-cook these vegetables…trust us…by the time these veggies have cooked in the chili, they’ll be nice and soft.

They add a subtle background flavor, featuring a hint of sweetness and chew. You won’t know they’re celery, but you’ll miss them if they weren’t in the recipe.

Chili Powder – We’re looking for an American-style chili powder, a spice blend of several ingredients including ground-up dried chile peppers. Typical ingredients are garlic, oregano, cumin, and of course chile pepper.

We’ll be using 1 1/2 Tbsp.

Wendy’s Chili Seasonings: Chili Powder, Cumin, Oregano, Garlic, Cayenne, Salt, Pepper

• Chili Powder: You’ll need chili powder. Make sure you use a fresh bag. If the spice has been sitting on your cupboard for 2 years it’ll have lost most of its aroma, which will translate to a rather dull chili. So if yours isn’t fresh, don’t use less of it, buy fresh.
• Cumin: While most recipes call for 1 tsp of cumin, I found Wendy’s chili to have a rather earthy and cumin flavor, so I’d encourage you to increase the amount of cumin up to 2 tsp. Cumin has an earthy, warm and slightly smoked flavor, which is subtle in this recipe.
• Oregano: This is another spice that’s hard to pick out in the finished product, however, it provides the chili with an earthy herbal flavor so the chili doesn’t taste boring. I’d definitely encourage using oregano.
• Garlic: I find it easier to use garlic powder as it dissolves really well into the chili. Fresh garlic tends to come through a bit too strongly for my liking.
• Cayenne Pepper: Wendy’s chili is by no means a spicy chili, however, a hint of cayenne will add a warm, subtle spice that compliments all the other spices in the recipe.
• Salt and Pepper: Because the tomato and stock liquids will reduce a little, I’d encourage you to cook with 1 tsp salt and ¼ tsp pepper and season at the end to taste. Make sure to taste the chili whilst it’s hot, as cold chili always tastes under-seasoned.

Now that we’ve gone through the reasons for each ingredient, let’s get cooking.

• 1 lb ground beef, browned and drained
• 1 (29 ounce) can of tomato sauce
• 1 (29 ounce) can of stewed tomatoes
• 2 cups of chicken broth
• 1/2 cup celery, diced
• 1/4 cup green pepper, diced
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin, or up to 2 tsp for a more authentic Wendy’s flavor
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons garlic powder
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• one of each of the following, in 15 ounce cans, drained and rinsed: dark kidney beans, light red kidney beans, pinto beans, and small red beans

Toppings and Serving Ideas

I’m a fan of cheese. Take a handful, drop it atop your steaming hot chili, allow it to melt for about 30 seconds and dig into that salty, creamy, melty layer of goodness.

Sour cream

Sour cream takes the edge off hot chilis and balances out the acidity of the tomatoes. If you’re a fan of creaminess in your chili, this is your ticket.

Some people stir theirs in while others like to keep their chili and sour cream separate. Your call.

Oyster crackers/saltines

Another classic chili topper is a handful of salty crackers. Drop them on top of your chili and allow them to get slightly soggy or eat them as you go.

Either way, the saltiness of the crackers compliments your chili nicely. By the way, adding oyster crackers takes your homemade chili over the edge to “Wendy’s” territory, which, in my book, is totally awesome.

Corn chips/Fritos

Similar in function to oyster crackers or saltines but last longer without turning to mush. They also add another layer with their toasted corn flavor.

Onion

If you’re a fan of onion, consider adding diced, raw, white or yellow onions for a bite and crunch factor that offsets the richness of the beef and beans. If you’re not crazy for raw onions, try dicing some up, dropping them into a bowl of red wine vinegar and allowing them to soak for 10 minutes to take the edge off before sprinkling on top of your chili.

It’s basically a quick-pickle which tames their spicy ways.

Jalapeño peppers

Similar in function to raw onion, fresh jalapeños add some bite and crunch to your bowl of chili. Since your homemade chili has been simmering away, fresh jalapeño will be brighter and spicier than the final product of your chili.

This is another situation where adding a topper allows you to adjust the spiciness of your own personal bowl without altering the entire pot.

What to Do With Leftover Chili

There’s gonna be a lot of leftovers, which is a good thing as chili freezes well and can be transformed into chili mac or countless other meals. If you want a quick and dirty snack or Super Bowl appetizer, consider dumping some of that leftover chili over a handful of corn chips/Fritos for an impromptu frito pie.

Leftover chili is fantastic. Try one of these easy-to-make leftovers ideas, using leftover chili:

Chili Macaroni – Cook elbow macaroni according to package directions and drain. Combine leftover chili with the macaroni and heat thoroughly.

Add as much or little chili as you’d like. Equal amounts of chili and macaroni work well, but add more chili if you prefer it to be saucy.

Serve with a sprinkling of shredded cheddar cheese on top. This is a hit with the youngsters and makes a great weeknight meal when you’re in a pinch for something easy and quick to prepare.

Chili Baked Potatoes – Bake russet potatoes until they’re done and fluff insides with a fork. Spoon some hot chili on top of the potato and add your favorite toppings, such as shredded cheese, sour cream, and green onions.

Chili-topped baked potato is a complete meal in itself and an easy dinner idea when you’re hosting friends, as there is nothing like laidback food that people appreciate.

Chili Cheese Dip – This is the perfect party food that people love to scarf down at casual get-togethers. Combine leftover chili with cream cheese or Velveeta, or half and half of both, and heat in a small slow cooker or in a small saucepan on the stove.

Use about 1 cup chili to 4 ounces cream cheese and continue heating until cheese is thoroughly combined with chili, which should take less than 10 minutes. Serve with tortilla chips.

Chili Dogs – Place some leftover chili on top of some hot dogs nestled in their buns, top with some shredded cheese and sprinkle with diced onion. Make sure your chili is thick enough to stay on the hot dog, much like Wendy’s style, and won’t dribble down the sides of the bun.

Chili Quesadillas – Place some cheese and a little leftover chili on a flour tortilla, but don’t use too much chili or cheese or you’ll end up with a sad, messy, fallen-apart quesadilla, and fold in half. Cook on a skillet until crispy and browned.

Serve with a dollop of sour cream.

Tips for Success

• Season at the end: Taste and adjust for seasoning at the end of cooking. Chili will simmer down which can intensify flavors, especially spices. It’s easier to add more spice than take some out.
• Stir as it simmers: Give the pot a stir about every 15-20 minutes, especially if your pan is thinner. It will help it not stick or burn.
• Check your spices: Chili powder, cumin, garlic powder, etc. only last 2-3 years before they lose their potency. Replace them if you’ve been holding onto that jar of cumin for years.
• Cook on the weekends: Chili tastes even better on day two or three. Make this recipe on the weekend for quick and easy lunches or dinners throughout the week.

Frequently Asked Questions

Do you need to rinse the beans?

Yes. It will take you all of two minutes and will improve the end product.

Excess sodium is no friend to flavor and you don’t want the “canned” flavor anyway.

Can I make this ahead of time?

Definitely. In fact, chili is better after a few days in the refrigerator, as the flavors have a chance to meld together.

It also freezes very well.

How long will this last?

It will keep for up to 5 days in an air tight container in the fridge or up to 3 months frozen. To freeze, lay flat in a zip top freezer bag or transfer to freezer safe container(s).

Defrost overnight in the fridge and reheat on the stove on a med-low heat, stirring occasionally. You may need to add a tiny bit of broth if the liquid seems a little too thick.

How long should you cook chili?

The longer the better. Cooking this recipe on the stove takes an hour, which is perfectly fine.

But trust me, leave it on for two hours on a simmer and it’ll be even better. Simmering is what takes “ground beef in tomato sauce” and makes it chili.

If you have the time, go for it.

What gives this recipe its distinctive Wendy’s chili taste?

There are several factors that contribute to this recipe’s Wendy’s taste. First, it includes four types of beans.

Second, it combines stewed tomatoes and tomato sauce. Third, this recipe uses more cumin than you may be used to using in chili.

And finally, the recipe has a longer cook time than some chili recipes. The long cook time allows all the flavors to meld together and helps it achieve a closer approximation of Wendy’s chili.

Can I use water instead of chicken broth?

Technically, yes. However, the recipe’s flavor is somewhat lacking without the savory element the broth contributes.

Can I use dried beans?

You can, but I’d recommend using canned. If you do use dried beans, soak them overnight.

You’ll also need to partially cook them (till just tender), as they won’t cook down in the chili. There’s really not any increase in flavor by cooking the dried beans, so I’d opt for canned.

What if I can’t find small red beans?

Add an additional can of kidney or pinto beans.

Can this recipe be made in a slow cooker?

Absolutely. Brown the ground beef in a pan, then add all ingredients to the slow cooker and cook for 6-8 hours on low or 3-4 on high.

I’d recommend using the low setting to allow the chili to thicken and develop more flavor.

How can I make this recipe spicier?

If you like things hotter, you can add a few other things to give the recipe a kick. Increase the amount of cayenne to 1/4 or 1/2 tsp., or add some chopped up jalapeño along with the green pepper and celery.

Adding about 1/2 tsp. of chipotle pepper along with a few dashes of cayenne will add a nice, smoky heat.

Can I use turkey instead of beef?

Yes. Look for a ground turkey with a little bit of fat, such as an 85/15 or a 93/7 meat/fat combo.

Brown the turkey in a skillet and drain as you would the ground beef in the recipe. The chili will be a bit lighter in flavor and color but the spice combo really shines in this recipe and makes for a really tasty chili.

How can I tell when the chili is finished cooking?

After 1 hour the chili should be darker in color, specifically dark brick red rather than bright red, thicker so it will cling to a spoon and hold its shape for a moment if you draw a utensil across it, and should leave a path if stirred with a spoon. The best test, however, is tasting.

If it’s not where you’d like it at the 1 hour mark, keep simmering. At 2 hours the chili should be noticeably thicker and darker and well-blended in flavor.

If the chili seems like it might get too thick before 2 hours add a splash of the broth. If it seems too thin after 2 hours, try cooking it for another 15 to 20 minutes with the lid off at a slightly higher heat to try and thicken.

My chili seems underseasoned…what do I do?

Chili that’s been simmering a long time sometimes needs an extra pinch of salt. Try this first.

Other possible fixes are an extra 1/2 teaspoon of cumin and a further simmer of 10 minutes, or an extra 1/2 teaspoon or less of apple cider vinegar and a further simmer for 5 minutes. Either will help to round out and brighten the flavor of a slightly flat chili.

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