If you love the taste of Wendy’s chili, you can now recreate this masterpiece in the comfort of your own kitchen with this Copycat Wendy’s Chili Recipe. Everything from the beans and veggies to the spices is there, making this one of the best copycat recipes out there.
I have several more copycat recipes too. You should also check out my Copycat Cracker Barrel Hashbrown Casserole, Slow Cooker Cafe Rio Sweet Pork, and Slow Cooker Italian Chicken Spaghetti (Olive Garden Chicken Scampi Copycat).
What makes copycat Wendy’s Chili so good?
There’s something about Wendy’s chili that we can all agree is simply irresistibly delicious. All the spices, chunks of bell peppers, green chilies, and chunks of their hamburger patties make this hearty chili a worthwhile purchase every time.
When you’re looking to have this favorite chili on demand, use this easy chili recipe to have Wendy’s chili any day and time. (Yes, even for breakfast.) It’s so good, you’ll want to make a double batch.
Recipe Ingredients
- Ground Beef: You’ll notice that Wendy’s chili has actual chunks of their hamburger patties, but for this Wendy’s copycat chili recipe, you’ll use fresh ground beef.
- Tomatoes: Canned tomatoes and tomato paste are used to create part of the flavorful base and hearty texture.
- Beans: A host of beans are needed to make this a classic copycat of Wendy’s chili recipe. One can each of pinto beans and red kidney beans are drained and rinsed.
- Vegetables: Fire roasted green chiles and diced celery, white onion, and chopped green bell pepper encompass both the look and flavor of Wendy’s chili.
- Seasonings: Minced garlic, apple cider vinegar, chili powder, salt, and black pepper seal the deal on this easy chili recipe.
Step-by-Step Directions
Step One – Place the fresh ground beef into a nonstick skillet.
Step Two – Cook beef over medium high heat until brown and no longer pink.
Step Three – Drain any excess fat and transfer the cooked ground beef to a 6 quart slow cooker along with the remaining ingredients.
Step Four – Stir, cover, and cook on HIGH for 4 hours or LOW for 8 hours. Serve and enjoy!
How to serve
- Imagine all the fixings provided by Wendy’s. They usually serve the chili with saltine crackers, cheese, and hot sauce.
- Since you’d be serving this delicious chili at home, you can also add your favorite toppings such as additional shredded cheese, diced onion, sour cream, cooked bacon, and diced green onions.
- You can also serve this copycat Wendy’s chili on top of hot dogs to make yummy chili dogs or as a topping for nachos.
Recipe FAQs and Variations
This can be made without browning the meat first. You will also have to skim out the fat after the cooking time is up. You can also use ground turkey.
To store the chili, refrigerate it in an airtight container for up to 5 days. To freeze, let the chili cool completely and store it in a freezer safe airtight container for up to 3 months.
To reheat the chili, warm single servings in the microwave, or to reheat a larger batch, reheat on the stove top in a large pot over medium low heat. Allow the frozen chili to defrost in the refrigerator overnight before reheating.
Doing so wouldn’t necessarily keep it a copycat recipe; however, you can add any type of beans you prefer. Black beans or ranch style beans make a great addition.
You can add a few shakes of cayenne pepper, chopped jalapeno peppers (with the seeds), or extra hot sauce should do the trick.
In addition to adding more to the chili recipe like diced tomatoes, green bell peppers, or stewed tomatoes, serve it alongside tortilla chips or Fritos scoops.
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Slow Cooker Copycat Wendy’s Chili Recipe
Equipment Needed:
Ingredients:
- 2 lbs. ground beef
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 medium sized onion diced
- 2 celery stalks diced
- 1 green bell pepper deseeded and chopped
- 3 garlic cloves minced
- 30 oz. diced tomatoes – two 15-oz.cans
- 30 oz. tomato sauce two 15-oz. cans
- 8 oz. green chilies two 4-oz. cans
- 15 oz. canned kidney beans drained and rinsed
- 30 oz. canned pinto beans drained and rinsed
- 1 Tbsp. apple cider vinegar
- ¼ cup dark chili powder (regular works fine too)
- Sour Cream and Shredded Cheddar for Topping optional
Instructions:
- Heat a medium sized nonstick skillet over medium high heat. Add the ground beef and brown until no longer pink. Drain the meat to remove excess fat. Transfer the cooked ground beef to a 6 quart slow cooker.
- To the slow cooker, add the rest of the ingredients and stir.
- Cook on HIGH for 4 hours or LOW for 8 hours.
- Serve hot, top with a dollop of sour cream and shredded cheddar. Enjoy!
How to Video:
Recipe Notes:
- To Store the chili, refrigerate in an airtight container for up to 5 days. To freeze, let the chili cool completely and store in a freezer safe airtight container for up to 3 months.
- To reheat the chili, warm single servings in the microwave, or to reheat a larger batch, reheat on the stove top over medium low heat.
- Allow the frozen chili to defrost in the refrigerator overnight before reheating.
- This can be made without browning the meat first. You will also have to skim out the fat after the cooking time is up. You can also use ground turkey.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Here are many more Slow Cooker Chili Recipes:
- Slow Cooker V8 Chili
- Slow Cooker Cincinnati Chili
- Slow Cooker Cream Cheese Chicken Chili
- Slow Cooker Vegetarian Chili
- Slow Cooker No Bean Texas Chili
- Slow Cooker Beef Enchilada Chili
- Slow Cooker Venison Chili
- Slow Cooker Chipotle Turkey Chili
- Slow Cooker Steakhouse Chili
- Slow Cooker Poblano White Chicken Chili
- Slow Cooker Low Carb Beef and Bacon Chili
I know the true Wendy’s recipe. There was one thing missing. A small can of chopped chilies. I use hatch from New Mexico. Any will do. The mild ones, yout can add more heat, if desired.
What a great copy kat recipe, I love Wendys Chili! Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon!
Miz Helen
What a fantastic recipe! We thoroughly enjoyed it! Thank you so much for attending Weekend Social Blog Hop and Link Party #13 ! Don’t forget the requirements of being featured . We hope to see you there Friday at 9 PM to kick off week 14! We can hardly wait to see what you surprise us with!!
Heidy L. McCallum of The McCallum’s Shamrock Patch
Sarah, this looks sooo good, and YES, I love me a bowl of Wendy’s Chili! 😉 This was most-viewed at Treasure Box Tuesday this week, and will be featured at this week’s party! Yay! So be sure to bring enough for everyone… 😀 PINNED!
I’m always looking for a new chili recipe to try out and I’m so glad I found yours!
Love the looks of this chili – YUM!
cannot wait to try this one out 🙂 Diane
Love the looks of this chili!! saw it over at Kitchen Dreamings Linky Party! I will be making this soon!! 🙂 Diane
The chili was one of my favourite lunches, when I worked at Wendy’s. Great to have found a copycat recipe. Thank you for sharing at Simple Supper.
Yum – I love Wendy’s Chili – can’t wait to try your recipe! Thanks for sharing!
I love chili in the slow cooker.
G’day! I LOVE Wendy’s Chili and yours would be perfect today!
Cheers! Joanne
Can’t wait to make this!!!
This looks so fantastic! I will have to try it! BTW… I love your background! 🙂
THis sounds great! I can’t wait to try!
This looks so good. My question: can I do this recipe in a 4 qt or does it need to be a 6 er ?
I don’t think this chili will fit in a 4 quart.