Wendy’s Chili (Copycat Recipe)
INGREDIENTS
2 pounds ground beef
1 large onion, chopped
1 green bell pepper, diced
1 celery stalk, diced
3 cloves garlic, minced
1 (28-oz) can crushed tomatoes
1 (15-oz) can tomato sauce
1 (14.5-oz) can diced tomatoes
1 (15-oz) can kidney beans, drained
1 (15-oz) can pinto beans, drained
2 cups beef broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon oregano
½ teaspoon black pepper
1 teaspoon salt (or to taste)
½ teaspoon sugar (optional — Wendy’s uses a touch of sweetness)
Optional: 1–2 tablespoons Worcestershire sauce for flavor depth
INSTRUCTIONS
- Brown the Beef
In a large pot or Dutch oven, cook the ground beef over medium-high heat.
Break it up as it cooks until no longer pink.
Drain excess fat.
- Cook the Vegetables
Add the chopped onion, green pepper, celery, and garlic to the pot.
Cook for 5–7 minutes, stirring occasionally, until softened and fragrant.
- Add Tomatoes & Beans
Stir in:
crushed tomatoes
tomato sauce
diced tomatoes
kidney beans
pinto beans
- Season
Add:
chili powder
cumin
paprika
oregano
black pepper
salt
sugar (optional)
Worcestershire (optional but delicious)
- Simmer
Pour in the beef broth.
Bring the chili to a boil, then reduce heat.
Cover and simmer 1 to 1½ hours, stirring occasionally.
The longer it simmers, the better the flavor!
- Taste & Adjust
Add salt, pepper, or extra chili powder if needed.
SERVING SUGGESTIONS
🍲 Top with:
shredded cheddar
sour cream
chopped green onions
tortilla chips
🔥 Serve with:
baked potatoes
cornbread
rice