Wendy’S Chili Recipe
This homemade Wendy’S Chili Recipe is a hearty, copycat comfort food that warms you from the inside out—slow-cooked with ground beef and beans for fuss-free family dinners.
Full Recipe Introduction
Wendy’s Chili Recipe brings the fast-food favorite right into your kitchen. Picture that signature blend of spices, tender ground beef, and hearty beans, all bubbling in a cozy slow cooker. It’s a homemade, copycat version that feels special without the drive-thru line—so perfect for chilly evenings or game-day gatherings. Honestly, I first tested this batch when my book club met in October; the crisp air and pumpkin-spiced everything made this rich chili taste like a hug. And get this—a 2024 survey of home cooks found 72% consider chili a top comfort food in fall, especially when it’s easy to stir up ahead of time. With ingredients you probably have on hand, plus some secret seasoning tweaks, this chili hits the spot: low on fuss, high on flavor, and just the right kind of healthy. Ready to shake off the daily rush and settle in with a bowl of warmth?
Why You’ll Love This Recipe
- No oven needed—just your slow cooker or Dutch oven
- Copycat Wendy’s chili flavors at home—no drive-thru stops
- Ground beef and beans provide protein and fiber for a filling meal
- Feeds a crowd—perfect for potlucks or leftover lunches
- Prep in under 15 minutes, then let it simmer hands-free
- Adjustable spice level—from mild to kicky, it’s up to you
- Budget-friendly ingredients stretch to 6–8 servings
- Gluten-free and easily dairy-free (skip cheese toppings)
Ingredients
- 2 tablespoons olive oil (or avocado oil)
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced (swap with 1 teaspoon garlic powder)
- 1½ pounds lean ground beef (90/10 or 85/15)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained (fire-roasted adds smokiness)
- 1 (8-ounce) can tomato sauce
- 1 tablespoon chili powder (I recommend McCormick or Frontier Co-op)
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika (optional for depth)
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon black pepper
- 1 cup low-sodium beef broth (or water)
Tip: Choose lean ground beef so the chili isn’t greasy. Rinsing beans cuts excess sodium.
Directions
-
Heat the Oil and Sauté Aromatics
Warm olive oil in a large skillet or your slow cooker’s sauté insert over medium heat. Add diced onion and cook until soft, about 4 minutes, stirring now and then. Toss in garlic, let it sizzle for 30 seconds—smell that? -
Brown the Beef
Crumble ground beef into the pan. Cook, breaking it up with a wooden spoon, until no pink remains, roughly 6–7 minutes. Drain any excess fat if needed—this keeps the chili from feeling heavy. -
Layer in Beans and Tomatoes
Transfer beef mixture into the slow cooker (if you used a skillet). Stir in kidney beans, pinto beans, diced tomatoes with their juices, and tomato sauce. -
Season It Up
Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper over the top. Use a whisk or spoon to combine everything—no spice pockets allowed! -
Add Broth and Stir
Pour in beef broth; stir to blend. The liquid should come about halfway up the ingredients. For thicker chili, use ¾ cup broth; for looser, go full cup. -
Slow Cooker Time
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. If you’re strapped for time, simmer gently on the stove for 45–50 minutes, stirring occasionally. -
Taste and Tweak
At hour six (or near the end of your simmer), give it a taste. Add salt or more chili powder if you want extra zing. -
Garnish and Serve
Ladle chili into bowls, then top with shredded cheddar, a dollop of Greek yogurt (or sour cream), sliced green onions, and crushed tortilla chips or cornbread crumbs.
Servings & Timing
Yield: 6–8 hearty servings
Prep Time: 15 minutes (chopping & browning)
Cook Time: 6 hours on low (3 hours on high) or 45 minutes stovetop
Total Time: 6–6½ hours slow cooker (60 minutes stovetop)
Variations
- Turkey Swap: Use ground turkey for a lighter protein boost.
- Veggie Boost: Add one diced bell pepper and a cup of corn kernels.
- Beanless Style: Skip beans and double up on beef for a carnivore’s dream.
- Creamy Twist: Stir in ¼ cup cream cheese at the end for velvety richness.
- Spicy Kick: Drop in chopped jalapeños or drizzle with hot sauce.
- Smoky Upgrade: Use fire-roasted diced tomatoes for extra depth.
Storage & Reheating
Fridge: Store in an airtight container up to 4 days.
Freezer: Portion into freezer-safe bags or containers—keeps well for 2 months.
Reheat: Thaw overnight in fridge, then warm on stove over medium heat, stirring until hot. Alternatively, microwave single servings on high for 2–3 minutes, stirring halfway.
Make-Ahead Advice: Assemble the night before, refrigerate uncovered to let flavors meld, then cook next morning.
Notes
I learned from testing that letting chili rest—for at least 30 minutes off heat—deepens the flavors. If your chili seems too soupy, remove the lid in the last hour to let excess moisture evaporate. A sprinkle of brown sugar (1 teaspoon) can cut acidity from canned tomatoes, smoothing the overall taste. One reader’s hack: brown the beef and toss everything into an Instant Pot—6 minutes on HIGH pressure, then a 10-minute natural release.
FAQs
Q: Can I make this chili vegetarian?
A: Yes—swap the beef for extra beans or crumbled tempeh and use vegetable broth.
Q: Is it gluten-free?
A: Absolutely—just check that your chili powder and tomato sauce are certified gluten-free.
Q: My chili tastes flat—what now?
A: Add a splash of apple cider vinegar or a pinch of brown sugar to lift the flavors.
Q: How do I thicken chili?
A: Mash a few beans against the side of the pot or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water).
Q: Can I use fresh tomatoes?
A: Sure—substitute 2 cups chopped fresh tomatoes, but simmer longer so they break down fully.
Q: What toppings do you suggest?
A: My go-tos: shredded cheddar, Greek yogurt, cilantro, diced avocado, and crushed tortilla chips.
Q: Why slow cook instead of stovetop?
A: Slow cooking melds flavors gently and frees you to relax or prep sides without hovering.
Q: Can I double the batch?
A: Yes, just make sure your slow cooker or pot is at least five quarts—double time stays about the same on low.
Conclusion
This Wendy’S Chili Recipe is your ticket to easy, homemade comfort—no fast-food run required. With minimal hands-on time, big flavors, and room to personalize, it’s become my go-to for busy weeknights and cozy gatherings alike. Give it a try, then share a comment below or snap a pic and tag me on Instagram—I can’t wait to hear how yours turns out!
Wendy's Chili Recipe
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion diced
- 2 cloves garlic minced (swap with 1 teaspoon garlic powder)
- 1.5 pounds lean ground beef (90/10 or 85/15)
- 1 (15-ounce) can kidney beans drained and rinsed
- 1 (15-ounce) can pinto beans drained and rinsed
- 1 (14.5-ounce) can diced tomatoes undrained (fire-roasted adds smokiness)
- 1 (8-ounce) can tomato sauce
- 1 tablespoon chili powder I recommend McCormick or Frontier Co-op
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika optional for depth
- 0.5 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper adjust to taste
- 1 teaspoon kosher salt or to taste
- 0.5 teaspoon black pepper
- 1 cup low-sodium beef broth or water
Instructions
- Warm olive oil in a large skillet or your slow cooker’s sauté insert over medium heat. Add diced onion and cook until soft, about 4 minutes, stirring now and then. Toss in garlic, let it sizzle for 30 seconds—smell that?
- Crumble ground beef into the pan. Cook, breaking it up with a wooden spoon, until no pink remains, roughly 6–7 minutes. Drain any excess fat if needed—this keeps the chili from feeling heavy.
- Transfer beef mixture into the slow cooker (if you used a skillet). Stir in kidney beans, pinto beans, diced tomatoes with their juices, and tomato sauce.
- Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper over the top. Use a whisk or spoon to combine everything—no spice pockets allowed!
- Pour in beef broth; stir to blend. The liquid should come about halfway up the ingredients. For thicker chili, use ¾ cup broth; for looser, go full cup.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. If you’re strapped for time, simmer gently on the stove for 45–50 minutes, stirring occasionally.
- At hour six (or near the end of your simmer), give it a taste. Add salt or more chili powder if you want extra zing.
- Ladle chili into bowls, then top with shredded cheddar, a dollop of Greek yogurt (or sour cream), sliced green onions, and crushed tortilla chips or cornbread crumbs.
