My teenage daughter came home from work at Target last month complaining about how expensive lunch was getting. She’d been buying Wendy’s chili almost every day during her break because it was filling and cheap, but even that was adding up.
I told her I’d figure out how to make it at home. How hard could it be, right?
Turns out it wasn’t hard at all. This copycat recipe tastes exactly like the real thing, and now she takes a thermos of it to work. My grocery budget thanks me, and she’s happy because she can eat as much as she wants.
Win-win for this mama.
What Makes This Wendy’s Chili Different?
This isn’t your typical fancy chili recipe. It keeps things simple and focuses on getting the flavor right.
The secret is Ro*Tel tomatoes and the right amount of cumin. Those two ingredients make it taste exactly like Wendy’s.
It’s also incredibly forgiving. Simmer it for hours or throw it in the slow cooker and forget about it.
Recipe Tips for Success
Brown the beef properly. Don’t rush this step. Those caramelized bits add flavor to the whole pot.
Use Ro*Tel tomatoes, not regular diced tomatoes. The green chilies make all the difference.
Don’t drain the beans. That liquid adds flavor and helps thicken the chili.
Start with 2 tablespoons of cumin, then taste and add more if you want deeper flavor.
Let’s Talk Ingredients
The ground beef is your foundation. I use 80/20 ground chuck for the right balance of flavor and fat.
One large yellow onion, diced. Nothing fancy needed.
Green bell pepper and celery create that classic chili base. Don’t skip the celery even if you think you don’t like it.
Chili beans do the heavy lifting. I use 45 ounces, which is usually three cans. Sometimes I mix in tri-colored beans for variety.
Ro*Tel tomatoes are absolutely essential. The combination of tomatoes and green chilies in one can gives this chili its distinctive kick.
Chili powder and cumin are your main spices. A quarter cup of chili powder gives you that deep red color and complex flavor.
Tomato sauce and water create the perfect consistency.
How to Make Wendy’s Chili ā Step by Step
1. Brown the beef
In your largest pot, brown the ground beef and onion together. Don’t crowd the meat. Let it get nice caramelized bits.
2. Add the vegetables
Halfway through browning, add the bell pepper and celery. Cook until tender but still with a little bite.
3. Drain the fat
Remove excess fat from the pot. Don’t skip this or your chili will be greasy.
4. Add everything else
Stir in chili beans with their liquid, Ro*Tel tomatoes, tomato sauce, chili powder, cumin, and water. Season with salt and pepper.
5. Choose your cooking method
For Instant Pot: Use slow cook function on low for 4 to 8 hours.
For stovetop: Bring to a boil, then reduce heat and simmer 2 to 3 hours, stirring occasionally.
6. Check and serve
The chili is ready when it’s thick enough to coat a spoon. Taste and adjust seasoning.
Variations to Try
Want more heat? Add cayenne pepper or hot sauce.
Different beans work great. Try kidney beans, black beans, or pinto beans.
Add mushrooms or corn with the bell pepper for extra vegetables.
A tablespoon of tomato paste with the spices adds richer flavor.
Some people like a little brown sugar. It adds depth without sweetness.
Serving Ideas
Top with shredded cheddar cheese and sour cream. The cheese melts into the hot chili and the sour cream balances the spice.
Serve over baked potatoes or rice for a heartier meal.
Cornbread or crackers are perfect for soaking up every drop.
What All Goes in Wendy’s Chili
2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
1 celery stalk, diced
45 oz chili beans (or tri-colored beans)
2 cans Ro*Tel diced tomatoes with green chilies
1/4 cup chili powder
2 to 4 tablespoons cumin
8 oz tomato sauce
1 cup water
Salt and pepper to taste
Prep Time: 15 minutes Cook Time: 2 to 8 hours depending on method Serves: 8 to 10
Storage and Make Ahead Tips
This chili tastes even better the next day. Store leftovers in the fridge for up to 5 days.
You can make it up to 3 days ahead and just reheat when ready. Perfect for busy weeks.
It freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove.
Double the recipe for crowds or extra leftovers. You’ll need a bigger pot but everything else stays the same.
Frequently Asked Questions
Can I use different meat?
Ground turkey works fine but has milder flavor. Add an extra tablespoon of chili powder to compensate.
What if I can’t find Ro*Tel?
Use regular diced tomatoes plus a small can of diced green chilies. But Ro*Tel really makes a difference.
Can I use a slow cooker from start to finish?
Brown the meat and vegetables first, then transfer to the slow cooker. It improves the final flavor.
How thick should it be?
Thick enough to coat the back of a spoon but still saucy. The longer you cook it, the thicker it gets.
Can I make this spicier?
Start with more cumin or add cayenne pepper to taste. You can always add heat but can’t take it away.
I will be trying this for sure.