How do you make copycat Wendy's chili?

Start by browning ground beef, then add chopped onions, celery, and green peppers. Add diced tomatoes, tomato sauce, canned kidney beans, pinto beans, and seasonings such as cumin, garlic powder, and chili powder. Simmer on the stovetop for at least one hour, or cook in a crock pot on low heat. This produces the familiar, hearty, and somewhat sweet chili.

How do you make Wendy’s chili smoky?

To add that deep, smoky flavor, stir in ½ teaspoon of smoked paprika or a spoonful of chipotle in adobo sauce during cooking. Another option is adding a small amount of brewed coffee or unsweetened cocoa powder—just enough to boost depth without overpowering the classic taste.

How do you cook Wendy’s chili in a crock pot?

After browning the ground beef, transfer it to a slow cooker. Add all the remaining ingredients—beans, tomatoes, chopped vegetables, spices—and cook on LOW for 6–8 hours or HIGH for 4–5 hours . This method blends the flavors beautifully and gives the chili a rich, well-developed taste.

Can you add vinegar to Wendy’s chili?

Yes! A splash of white or apple cider vinegar added in the last 10 minutes of simmering helps brighten the flavors and balance the richness of the beef and beans. It’s a little trick that makes a big difference.

Can you eat Wendy’s chili at home?

Absolutely—and this copycat recipe brings it even closer to the real deal. With fresh, wholesome ingredients and customizable flavors, you can enjoy Wendy’s-style chili anytime without leaving your kitchen.

Easy Homemade Wendy’s Chili Copycat Recipe

Ingredients

Scale

1 lb ground beef

1 small onion, chopped

1 stalk celery, chopped

1 green bell pepper, chopped

2 garlic cloves, minced

1 can (15 oz) kidney beans, drained

1 can (15 oz) pinto beans, drained

1 can (28 oz) crushed tomatoes

1 can (15 oz) tomato sauce

1 tbsp chili powder

1 tsp cumin

1 tsp salt

½ tsp black pepper

½ tsp sugar

Optional: 1 tsp white vinegar or apple cider vinegar

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Instructions

1. Brown the ground beef in a large pot. Drain excess fat.

2. Add chopped onion, celery, and bell pepper. Sauté 5 minutes.

3. Stir in minced garlic and cook for 1 more minute.

4. Add beans, tomatoes, tomato sauce, and all spices.

5. Bring to a boil, then reduce to a simmer.

6. Simmer uncovered for 45–60 minutes, stirring occasionally.

7. Add vinegar in the last 10 minutes for extra brightness.

8. Serve hot with toppings like cheese, sour cream, or green onions.

Notes

This chili tastes even better the next day.

Store in the fridge up to 4 days or freeze up to 3 months.

Try adding smoked paprika or chipotle for extra depth.

Author: EmilyFrost
Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dinner
Method: Simmer
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 6g
Sodium: 800mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 18g
Cholesterol: 55mg