Go Back
Copycat Wendy's Chili topped with cheddar and onion

Copycat Wendy's Chili

A spot-on copycat of Wendy's chili - thick and hearty with ground beef, two kinds of beans, and a rich tomato base seasoned with chili powder and cumin.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground beef
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 2 stalks celery diced
  • 15 ounces kidney beans 1 can, with liquid
  • 15 ounces pinto beans 1 can, with liquid
  • 29 ounces tomato sauce
  • 14.5 ounces diced tomatoes 1 can
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 cup water

Equipment

  • Large pot or Dutch oven
  • wooden spoon

Method
 

  1. Brown the ground beef in a large pot over medium-high heat, breaking it into small crumbles. Drain off excess fat.
  2. Add the onion, bell pepper, and celery and cook 5 minutes until softened.
  3. Stir in the kidney beans, pinto beans, tomato sauce, diced tomatoes, chili powder, cumin, salt, and water.
  4. Bring to a simmer, then reduce the heat to low and cook uncovered for 45-60 minutes, stirring occasionally, until thick.
  5. Taste and adjust seasoning. Serve hot, topped with shredded cheese and diced onion if desired.

Notes

Wendy's chili is famously thick. Let it simmer uncovered so it reduces, and do not drain the tomatoes. The flavor is even better the next day.