Name: Wendy’s Chili Recipe
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 2 pound lean ground beef; 2 stalks celery (diced); 1 onion (diced); 1 green bell pepper (diced); 3 (14 ounce) cans stewed tomatoes (undrained); 1 (10 ounce) can diced tomatoes with green chiles (undrained); 14 ounces tomato sauce; 1 cup water; 2 (1.25 ounce) packages chili seasoning (such as McCormick Mild Chili Seasoning Mix); 1 (14 ounce) can kidney beans (undrained); 1 (14 ounce) can pinto beans (undrained); salt and pepper (to taste); 1 Tablespoon white vinegar (more or less to taste)

Recipe Ingredient Notes

To make our copycat recipe of Wendy’s Chili, you need the following ingredients:

Lean ground beef

Diced celery stalks

Diced onion

Diced green bell pepper

Stewed tomatoes

Diced tomatoes with green chilies (Rotel tomatoes)

Tomato sauce

Water

Chili Seasoning packages

Kidney beans

Pinto beans

Salt and Pepper

White vinegar

How to Make Our Copycat Wendy’s Chili Recipe

Begin by placing the lean ground beef in a large pot and begin to brown it over medium-high heat.

Stir the meat and break it into small crumbles and cook the beef until it is no longer pink, then drain the meat. I like to rinse mine with a little water, just to get the excess grease out, but this is totally optional.

After the meat has been strained, return it to the pot and add in the celery, onion, and green bell pepper with the ground beef. Heat through until the onion is translucent (this should only take about 5 minutes or so).

Once the beef mixture is heated all the way through, pour in the cans of stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water.

If you are looking to make this a little more spicy, you could use a hot can of chili’s, rather than mild. Be sure to not strain the tomatoes since the juice holds a lot of flavor!

While mixing everything together, break up the large chunks of stewed tomatoes and add in the chili seasoning. Continue to mix until the seasoning is evenly distributed.

Next, open the cans of kidney beans and pinto beans and pour them right in! No need to drain and rise the beans with this recipe – that is one of the secrets to getting the perfect Wendy’s flavor!

Add in salt and pepper to taste, mix everything together, and bring it all to a boil.

After the wendy’s copycat chili reaches a boil, reduce the heat to low and let it simmer for an hour. Just before serving the chili mix in the white vinegar stir and serve! Don’t forget to top the chili with all your favorite toppings.

If you need ideas of what to top off your chili will, scroll down and we have a few garnishes you will love.

Recipe Notes

If you would like to make your chili seasoning from scratch, take a look at this recipe to make your own chili seasoning mix.

If you are looking to make this recipe a little more healthy, you could also replace the ground beef with ground turkey or ground chicken. We prefer the flavor of the ground beef, but either alternative would be delicious as well.

If you want to make this chili in your slow cooker, simply follow steps 1-4 and then pour everything into a slow cooker. Cook on low for 6-8 hours or high for 2-4 hours.

By not draining the cans of tomatoes, you are not losing the flavors that are already developed.

Simmering the chili for 1 hour allows for all of the spices to mellow together and take the chili flavors to the next level.

Feel free to dress up your Wendy’s chili recipe! Some of our favorite toppings include the following: raw white or green onion, cheddar cheese, corn chips, tortilla chips, or sour cream.

A pot of chili with kidney beans, pinto beans, ground meat, tomatoes, and bell peppers being stirred with a wooden spoon.

A bowl of chili topped with shredded cheese, a dollop of sour cream, and a sprig of cilantro, with another bowl partially visible and shredded cheese scattered on a wooden surface.

Freezer Meal Modification

Cook the ground beef on the stove top and place in a resealable gallon-sized freezer bag or other freezer-safe container. Dump in the remaining ingredients. Let the bag cool down (if still hot from the cooked meat). Squeeze out as much air as possible and seal bag closed. Place in the freezer for 60-90 days. When ready to use, dump ingredients from bag into slow cooker. Place the lid on top and cook on LOW heat for 7-9 hours (or until completely heated through – every slow cooker will be a little different). Follow the rest of the instructions as written.

Explore More Delicious Chili Recipes

Explore our collection of delicious, homemade chili recipes that are easy-to-make and freezer-friendly. For more chili inspiration, check out our full list of chili recipes!

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Questions & Reviews

Carrie says:

There is no way this is meant to serve 8 people. This filled my large slow cooker up to the point I could barely get a top on it. It has to serve at least 10 as a full meal. It is so much chili!
Gina B says:

When I make Chili this is the recipe I always use!
Sandy says:

Can you please clarify the slow cooker instructions? The notes in the body of the post say to put everything into the slow cooker after step 4 (the steps aren’t numbered, so it’s hard to tell where that is, but it seems like that’s the point after you bring everything to a boil). The notes in the “recipe card” say to put everything into the slow cooker after step 2 (cooking and draining the meat). Do you need to cook the veggies prior to putting them into the slow cooker?
Momma Cyd says:

So you are following the recipe card, steps 1 and 2 are just browning the ground beef and draining the grease well. Then add the cooked beef and everything else into the slow cooker. Cook on low 6 hours or high 2-4 hours. It’s so easy and very delicious.
Michelle Gill says:

Can you freeze this chili once it’s already made? I didn’t realize how much it made and I have oodles leftover and would love to keep it for another meal. It was delicious!!
Momma Cyd says:

This chili recipe is great if you need to freeze the leftovers for another day.