Craving Wendy’s signature chili? This homemade copycat Wendy’s chili recipe is hearty, flavorful, and incredibly easy to make. Packed with seasoned ground beef, savory beans, fresh vegetables, and the perfect blend of spices, this one-pot wonder is a comfort food classic that everyone will love. Whether you’re serving it as a weeknight dinner, meal-prepping for the week, or freezing it for later, this easy chili recipe is perfect for every occasion.

Ingredients

For the Chili

2 lbs Ground Beef
2 cans Pinto Beans (15 oz. each, not drained)
2 cans Kidney Beans (15 oz. each, not drained)
3 Stalks Celery, diced
1 Green Bell Pepper, diced
1 Tbsp Worcestershire Sauce
2 cans Tomato Sauce (15 oz. each)
2 cans Diced Tomatoes (15 oz. each)
1/4 cup Chili Powder
1 Tbsp Cumin
2 tsp Salt
2 tsp Pepper

For Serving

2 cups Cheddar Cheese, shredded
Saltine Crackers

Instructions

Cook the Beef and Veggies
- In a large stockpot over medium heat, brown the ground beef. About halfway through cooking, add the diced celery and green bell pepper. Continue cooking until the vegetables are tender. Drain any excess grease.
Combine Ingredients
- Add the pinto beans, kidney beans, Worcestershire sauce, tomato sauce, diced tomatoes, chili powder, cumin, salt, and pepper to the pot. Stir well to combine all ingredients.
Simmer the Chili
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for about 30 minutes, stirring occasionally to meld the flavors.
Serve and Enjoy
- Ladle the chili into bowls and top with shredded cheddar cheese. Serve alongside saltine crackers for the ultimate comfort meal. Enjoy!

Why You’ll Love This Recipe

Comfort Food Classic: Brings the nostalgic taste of Wendy’s famous chili right to your table.
One-Pot Wonder: Easy cleanup with minimal dishes!
Perfect for Meal Prep: Tastes even better the next day and freezes beautifully.
Customizable: Adjust spice levels and toppings to suit your preferences.

Tips

For a smokier flavor, add a dash of smoked paprika or chipotle powder.
Use lean ground beef to reduce excess grease.
Stir occasionally while simmering to prevent sticking.

Variations and Substitutions

Vegetarian Option: Swap ground beef for plant-based meat or crumbled tofu.
Spicy Kick: Add diced jalapeños, cayenne pepper, or hot sauce.
Low-Carb: Use black soybeans instead of pinto and kidney beans.
Bean-Free: Omit the beans and add extra ground beef or diced vegetables.

FAQs

1. Can I make this in a slow cooker?
Yes! Brown the ground beef and vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

2. How do I store leftovers?
Store the chili in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months.

3. Can I use fresh tomatoes instead of canned?
Absolutely! Substitute 4-5 cups of chopped fresh tomatoes for the canned diced tomatoes.

Serving Suggestions

Pair with cornbread or a slice of crusty bread for a hearty meal.
Serve over a baked potato or nachos for a fun twist.
Add a dollop of sour cream or avocado slices for a creamy contrast.

This Wendy’s Chili Recipe will transport you back to those comforting fast-food moments while letting you customize and enjoy it in the comfort of your home!