Copycat Wendy’s Chili
Our copycat Wendy’s Chili recipe is super simple and a crowd favorite! You only need 15 minutes to prep this homemade chili before it simmers all day for the best comfort dish.
I have used many different recipes in my life, but this chili recipe is the one that gets requested the most. It tastes JUST like Wendy’s chili, at least that’s what my Super Bowl party guests say!
It’s also the perfect sized recipe for the stick-to-your-ribs kind of meal you want when tailgating on colder days. We usually get at least 15 large bowls of chili out of this recipe. When I say large, I mean hungry man-sized bowls! Guaranteed the smell will draw in plenty of strangers asking about what you’ve got cooking.
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
Copycat Wendy’s Chili
Ingredients
- 5 pounds ground beef
- 4 stalks celery thinly sliced
- 1 large onion chopped
- 2 bell peppers green, red, or yellow, finely chopped
- 2 cloves garlic finely minced, optional
- 2 28-ounce cans stewed tomatoes broken up into bite-size pieces
- 1 28-ounce can original Rotel tomatoes
- 1 28-ounce can tomato sauce
- 4 chili seasoning mix packets I use McCormick
- 2 14-ounce cans dark red kidney beans do not drain, optional
- 2 14-ounce cans pinto beans do not drain, optional
Instructions
- Brown ground beef in a large skillet over medium-high heat until some has turned dark brown. Transfer to a large pot.
- Add celery, onion, bell peppers, garlic, canned tomatoes, and chili seasoning to the pot.
- Simmer for an hour or two over low heat. The longer it simmers, the thicker it gets.
- Add the beans with the liquid from the can. Simmer another 30 minutes or until beans are heated through.
Notes
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Large Batch Chili
Yes, this is a big batch. On purpose. I make this once a year and freeze it in portions for quick dinners all winter. I make four full batches every year for our Super Bowl party. We have 45 to 60 guests every year, and there is never any left, guests are more than happy to take extras off our hands. The canned goods don’t scale down neatly, so cut it in half at your own risk.
If you insist on a half batch:
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- 2.5 pounds ground beef
- 2 stalks celery
- ½ large onion
- 1 bell pepper
- 1 clove garlic
- 1 (28 oz) can stewed tomatoes
- 2 (10 oz) cans Rotel to keep the heat (or 1½ cans if you don’t want it too spicy)
- 1 (15 oz) can tomato sauce
- 2 chili seasoning packets
- 1 can kidney beans
- 1 can pinto beans
Want it even smaller? Use 15 oz cans of stewed tomatoes, 8 oz of tomato sauce, 1 10 ounce can of Rotel, and just pick whichever bean you prefer.
I get my freezer containers from Amazon, here is my affiliate link https://amzn.to/3YaVsKD
Storing Leftovers
Leftover chili keeps in the fridge for up to 3 days, which means one batch can cover dinner for half the week. For longer storage, cool it to room temperature and freeze in single servings for up to 3 months. That way you can grab one container and have dinner ready without defrosting a giant block.
Reheating
Let frozen chili thaw before reheating – going straight from freezer to heat can bust the beans and leave you with a cold middle.
Stovetop works best: low heat in a saucepan, bring it to a simmer, stir occasionally until heated through.
Microwave works in a pinch. Cover with a paper towel to catch splatter, full power, stir every minute or so until it’s hot all the way through.
Pro Tips
Use whatever color of bell peppers looks the best the day you go shopping. Red, yellow, and orange are a bit sweeter than green, but it won’t make a huge difference in the recipe.
It looks thick in the beginning because the peppers and onions haven’t had time to break down yet and release some moisture. As the peppers and onions start to wilt they will give off enough liquid to make this chili the perfect consistency! Avoid the temptation to add more tomato sauce or any water until it’s done. Trust the process, there are a lot of vegetables in this recipe!
If you use Williams brand chili seasoning, be sure to check the back of the package, it is usually designed for two pounds of beef, so you won’t need nearly as much.
If you want it a touch spicier, add more chili seasoning, chili powder, cayenne pepper, cumin, paprika, or whatever you like. You could also use a spicy version of Rotel tomatoes. I use mild because overly spicy isn’t our thing.
Stewed tomatoes are sweeter than diced tomatoes and will help balance out the flavors. Break up the tomatoes with a fork or by hand. I pulse them a few times in my food processor to avoid huge chunks of tomatoes. If you like larger chunks of tomatoes, only pulse the tomatoes for 1 to 2 seconds a few times. I like mine to be just a tad smaller than petite diced tomatoes from a can. Don’t drain any of the liquid — dump it straight in.
Substitute the beef with ground venison, turkey, bison, chicken, or any other protein you choose to use! Any ground meat will work here. I have been known to use half ground pork and half ground beef whenever I can find a meatloaf mix on sale. Chili is a budget meal for a reason! Use what you have.
Whatever meat I use I like to let some of it cook until it is crispy and dark brown. Browning will add some additional flavor.
Chili Without Beans
If you don’t like beans, leave them out! If you’re going to ditch the beans, I would add more ground beef or your chosen protein to the mix. Otherwise, this recipe will make fewer servings than listed.
Chili Toppings
I set out a few extra seasonings like chili powder, crushed red pepper, cumin, cayenne pepper, and, for those brave souls, hot Mexican chili powder.
I also like to offer finely minced white onions, shredded cheddar cheese, sour cream, lime wedges, oyster crackers, and tortilla chips so people can top their chili the way they like it.
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