Copycat Recipe! Wendy’s Chili Recipe

Nothing beats a warm bowl of chili on a cold day. If you have ever had Wendy’s Chili, then you know how delicious is it. I love the taste, but I always prefer homemade, so I have perfected this copycat Wendy’s chili recipe that is both delicious and EASY to make.

This would be the perfect chili for a tailgate party or family gathering as it is very affordable to make, and serves a lot of people!

How to make Wendy’s Copycat Chili ­Recipe

Have you ever wondered what makes Wendy’s chili so delicious? We’ve played around with this copycat recipe and I think we’ve come pretty close to perfection here. Here’s what you’ll need:

2 lb. of ground beef, browned and drained
2 28 oz. cans of diced tomatoes
1 16 oz. can of kidney beans, drained
1 15 oz. can of pinto beans, drained
1⁄4 C. celery, diced
1⁄4 C. bell pepper, diced
3 tbs. chili powder
2 tsp. cumin
1 tsp. black pepper
1⁄2 tsp. oregano
1 tsp. sugar
2 tsp. garlic powder
2 C. water

Toppings:
Onion to sprinkle on top (optional)
Grated cheese to sprinkle on top (optional)
Sour cream (optional)

Directions ­for making this copycat Wendy’s Chili Recipe

#1. Brown the 2 lb. of ground beef. Drain the fat and then rinse with warm water to drain more of the fat.

#2. Add all ingredients to a large pot. Bring to a boil and then reduce heat and simmer for 2­-3 hours on low. This is also a great recipe for the crockpot!

Before I serve this chili, I like to add a dollop of sour cream and add grated cheese and chopped red onions. So yummy!  Enjoy!

If you are an Instant Pot fan, I’ve also shared my Instant Pot Chili recipe, it’s a good one! And don’t worry, it’s an EASY chili recipe as well because I’m all about the easy! 

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Copycat Recipe! Wendy's Chili Recipe

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If you have ever had Wendy’s Chili, then you know how delicious is it. I love the taste, but I always prefer homemade, so I have perfected this copycat Wendy’s chili recipe that is both delicious and EASY to make.

Ingredients

• 2 lb. of ground beef, browned and drained
• 2 28 oz. cans of diced tomatoes
• 1 16 oz. can of kidney beans, drained
• 1 15 oz. can of pinto beans, drained
• 1⁄4 C. celery, diced
• 1⁄4 C. bell pepper, diced
• 3 tbs. chili powder
• 2 tsp. cumin
• 1 tsp. black pepper
• 1⁄2 tsp. oregano
• 1 tsp. sugar
• 2 tsp. garlic powder
• 2 C. water
• Toppings:
• Onion to sprinkle on top (optional)
• Grated cheese to sprinkle on top (optional)
• Sour cream (optional)

Instructions

Brown the 2 lb. of ground beef. Drain the fat and then rinse with warm water to drain more of the fat.

Add all ingredients to a large pot. Bring to a boil and then reduce heat and simmer for 2­-3 hours on low. This is also a great recipe for the crockpot!

Notes

Before I serve this chili, I like to add a dollop of sour cream and add grated cheese and chopped red onions.

Keri Lyn

The creative and frugal mind behind She Saved for almost 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. Passionate about family and the challenge of raising good humans (through the teen years, no less!) Keri Lyn has also served as a brand ambassador to many brands including her time as a Hilton Mom Voyage travel writer and currently an O Mag Insider for O, The Oprah Magazine and the 2019 recipient the O-verall Contribution O-ward.

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