Wendy’s Chili Recipe [Copycat Version That’s Better Than The Original]

I don’t know about you but I love a good bowl of chili, and I thoroughly enjoying making a huge pot of chili on a cool, crisp day.

I’ve made a few different types of chili in the past, including a Hearty No Bean Chili and a Taco Soup (it’s very similar to chili.) I’m always up for trying new recipes, so when I saw a variety of food bloggers attempting to replicate Wendy’s chili recipe, I knew I had to give it a try.

And boy am I glad that I did.

I really enjoyed this recipe, and I’m going to show you exactly how to make Wendy’s chili with this recipe and step-by-step instructions.

Is Wendy’s Chili Recipe “Top Secret”?

One of the common beliefs about fast food chains is that they have strictly guarded “top secret” recipes for all their multi-ingredient menu items. 

In reality, most fast food menu items are very easily reproducible by even amateur home chefs, and Wendy’s chili recipe is so exception.

In this case, my goal was to create the best possible chili while emulating the flavors that fans of Wendy’s chili love. The goal was not to make the chili taste exactly like Wendy’s chili, because while Wendy’s has a strong chili recipe for a fast food chain… it’s still a fast food chain, and those aren’t exactly known as the standard when it comes to foods like chili.

I think the recipe that you’ll find on this page will create something even better than what you’d get at Wendy’s.

Wendy’s Chili Recipe Hack

This homemade version keeps all the things people love about Wendy’s chili: the tomato-rich broth, ground beef, hearty beans, and cozy, slow-simmered flavor. But it takes things a step further with higher-quality ingredients, better seasoning, and just the right balance of heat and texture.

A few small tweaks make a big difference:

• Using light red kidney beans instead of dark for a smoother, less earthy finish.
• Swapping in chili beans (seasoned pinto beans) adds more flavor right out of the can.
• Bumping up the cayenne pepper from the typical ⅛ teaspoon to ¼ teaspoon gives the chili a subtle but welcome kick without overwhelming the other flavors.

This chili reminds me of the kind my mom used to make: deeply savory, slightly spicy, and packed with good stuff. It’s the kind of meal that simmers on the stove all afternoon and makes the whole house smell amazing. Whether you’re craving a Wendy’s fix or just looking for a rock-solid chili recipe, this one is guaranteed to hit the spot.

Wendy's Copycat Chili Recipe

Yield: 10

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

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Ingredients

• 2 lb ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 C chopped celery
• 1 46 oz bottle of tomato juice
• 1 29 oz can tomato sauce
• 1/4 C chili powder
• 2 tsp ground cumin
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1/2 tsp white sugar
• 1/4 tsp cayenne pepper
• 1 14.5 oz can diced tomatoes
• 1 15 oz can light red kidney beans, drained and rinsed

Instructions

1. In a large pot over medium-high heat, cook the ground beef with onion, bell pepper, and celery until beef is browned and vegetables are soft (about 8–10 minutes). Drain excess fat.
2. Return mixture to the pot. Add tomato juice, tomato sauce, diced tomatoes, kidney beans, chili beans, and all seasonings.
3. Stir well and bring to a boil.
4. Reduce heat to low and simmer uncovered for 2 to 3 hours, stirring occasionally.
5. Taste and adjust seasoning as needed. Serve hot with your favorite toppings.

Notes

To make it spicier, add more cayenne or diced jalapeños.

Leftovers can be used for chili mac, baked potatoes, hot dogs, and more.

Store in the fridge for up to 4 days or freeze for up to 3 months.

Wendy’s Chili Recipe Ingredients List

One of the best parts about this chili recipe is how accessible the ingredients are. There’s nothing fancy here. The entire ingredient list consists of classic, pantry-friendly staples that come together to make something deeply flavorful and satisfying.

Here’s everything you’ll need to make this Wendy’s-style chili at home.

• 2 lb ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 C chopped celery
• 1 46 oz bottle of tomato juice
• 1 29 oz can tomato sauce
• 1/4 C chili powder
• 2 tsp ground cumin
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1/2 tsp white sugar
• 1/4 tsp cayenne pepper
• 1 14.5 oz can diced tomatoes
• 1 15 oz can light red kidney beans, drained and rinsed

Wendy’s Chili Seasoning

If you wanted to just create a seasoning that you could add to any chili in order to give it a bit of a Wendy’s vibe, here’s what I’d recommend.

Combine and mix the following dry ingredients in a plastic bag or seasoning jar:

• 1/4 C chili powder
• 2 tsp ground cumin
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1/2 tsp white sugar
• 1/4 tsp cayenne pepper

You could keep this on hand to add to any chili in order to bring out the flavor a bit more and make it a taste a bit closer to Wendy’s chili recipe, although keep in mind that a lot of the flavor comes from the wet ingredients as well, so this won’t be a perfect process.

Step-by-Step Guide to Making Wendy’s Copycat Chili

This chili recipe is as easy as it is delicious. With just one pot and a bit of patience, you’ll have a big batch of richly flavored chili that tastes even better than Wendy’s.

Here’s exactly how to make it:

1. Brown the Beef and Veggies

In a large pot or Dutch oven over medium-high heat, add the ground beef along with the chopped onion, bell pepper, and celery. Cook until the beef is browned and the vegetables are softened—about 8 to 10 minutes. Break the beef into crumbles as it cooks.

Once fully cooked, drain the excess grease and return the mixture to the pot.

2. Add Tomatoes, Beans, and Seasonings

Pour in the tomato juice, tomato sauce, and diced tomatoes. Stir in the chili beans and drained kidney beans.

Next, add all of the spices: chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper. Stir everything well to combine.

3. Simmer Low and Slow

Bring the chili to a gentle boil, then reduce the heat to low. Cover loosely and let it simmer for 2 to 3 hours, stirring occasionally to prevent sticking. This slow cooking process helps all the flavors meld together and gives the chili its deep, rich taste.

4. Taste and Adjust

Toward the end of the cook time, give the chili a taste. Adjust the seasoning if needed—add a little more salt for balance, or a dash more cayenne if you like it spicier.

5. Serve and Enjoy

Ladle the chili into bowls and top with shredded cheese, sour cream, chopped onions, or crushed crackers. It’s also excellent served over pasta, baked potatoes, or even hot dogs.

This is the kind of chili that gets even better the next day, so don’t be shy about making a big batch. Up next, we’ll explore different ways to customize the flavor and texture to suit your preferences.

Chili Modifications and Flavor Boosts

While this recipe is designed to channel the signature flavors of Wendy’s chili, it’s also incredibly versatile. Whether you want to dial up the heat, make it heartier, or sneak in extra veggies, there are plenty of easy ways to make it your own.

Make It Spicier

If you like a bit more heat, try one (or a combination) of these additions:

• Add an extra ¼ teaspoon of cayenne pepper
• Stir in diced jalapeños or green chiles
• Splash in a little hot sauce during cooking or just before serving

Add More Protein

Bulk up your chili with additional meats. Cook these separately or with the ground beef in step one:

• Crumbled bacon or chopped smoked sausage
• Ground turkey or chicken for a leaner version
• Leftover pulled pork or chopped brisket for a smoky twist

Go Vegetarian

To make this chili meat-free, substitute the ground beef with:

• Plant-based ground meat
• Extra beans like black beans or chickpeas
• Chopped mushrooms or lentils for added texture

Pack in More Veggies

This chili is a great base for extra vegetables. Try adding:

• Shredded carrots
• Diced zucchini or butternut squash
• Corn kernels or green beans

Balance the Flavor

If your chili tastes too acidic from the tomatoes, stir in a pinch more sugar or a splash of Worcestershire sauce to round it out.

There’s really no wrong way to make chili as long as it’s rich, hearty, and full of flavor.

Next up, let’s look at all the delicious ways to serve this chili and get creative with leftovers.

My Favorite Ways To Serve Wendy’s Copycat Chili

One of the best things about this chili is how versatile it is. There are so many different ways you can enjoy it. 

Here are a few of my favorite ways to serve chili:

• In a classic bowl topped with cheese, sour cream, and onions
• With a side of cornbread or cornbread muffins
• Served with tortilla chips or over nachos
• In a chili bar setup with toppings for guests
• Over rice or quinoa for a hearty, filling bowl

How about you? What’s your favorite way to service chili?

Creative Ways to Use Chili Leftovers

And of course, like any stewed dish, chili tends to get better after sitting a day or two, which makes for incredible leftovers.

I particularly enjoy using chili leftovers for:

• Chili Mac: Boil up a batch of elbow macaroni and stir in leftover chili for an easy and incredibly satisfying chili mac.
• Baked Potato Bar: Top baked potatoes with chili, cheese, sour cream, and green onions for a filling, no-fuss dinner.
• Chili Dogs: Spoon hot chili over grilled hot dogs, top with cheese, and run them under the broiler until bubbly and golden.
• Bread Bowls or Cornbread Bowls: Hollow out crusty rolls or serve in a bowl of crumbled cornbread for a cozy presentation.
• Chili Quesadillas or Wraps: Use chili as a filling for quesadillas with cheese, or wrap it in a warm tortilla with shredded lettuce for a spicy wrap.

With so many ways to serve it, this chili easily stretches into multiple meals, making it just as practical as it is delicious. 

More Stews & Soups

This copycat Wendy’s chili recipe takes everything people love about the original and levels it up with better ingredients and a more customizable approach. Whether you’re making a big pot for game day, meal prepping for the week, or just craving a cozy bowl of chili, this recipe delivers hearty, reliable comfort every time.

You now have everything you need to make the best version of this fast-food favorite at home. With plenty of room to tweak the spice level, add extra veggies, or transform leftovers into chili mac, baked potatoes, and more, it’s a flexible recipe that rewards creativity and tastes even better the next day.

If you’re looking for more comfort-food recipes to try, check out:

• My Easy Chicken Enchilada Tortellini Bake,
• My Cajun Shrimp Quinoa Casserole,
• Or My Surprisingly Healthy Sweet Potato Noodles

Keep cooking!