This simple Wendy’s Chili Recipe is easy and delicious. Make a double batch and freeze some for later. Make sure to add it to your dinner meal plan!
This Wendy’s Chili Recipe originally appeared in November of 2010 and since then it’s been one of my most popular recipes. And for good reason – it’s delicious! If you love Wendy’s Chili, then this is the recipe for you. Go ahead and check out the comments to see what others are saying!
We like to serve our Wendy’s Chili with this cornbread recipe or our sweet cornbread. And peanut butter cookies for dessert.
Wendy’s Chili Copycat Recipe
[original text] I am obsessed with Wendy’s Chili lately, and even though it’s reasonably priced, that’s not really a good excuse for hitting the drive-thru.
Especially when it’s something I can make at home! After several minutes of scouring the internet I came up with a recipe that showed some promise. So, I wrote my ingredient list and headed to Wendy’s. Sitting in the grocery store parking lot chowing on my chili, I made a few amendments to the recipe list and then headed on in. And, boy oh boy. FANTASTIC!
Wendy’s Chili Recipe Making Tools
Farberware 16 quart covered stock pot – You can’t beat a good heavy stock pot and this one has happily graced my kitchen for years now.
7 quart Crock Pot – Most soup and chili recipes can be converted back and forth from stove-top to slow cooker. This is the slow cooker we got for our wedding in 2003 and it’s still kicking butt!
Giant soup bowls – Because why would you eat chili out of a small bowl?
McCormick mild chili seasoning – you could totally make your own chili seasoning, but if that’s not your game, I really love this one. They have a gluten free version too!
Ranch style beans – I’m pretty sure this is the secret ingredient. I know the cans look like they were made in 1972, but I promise they’re delicious.
4 cup glass measuring cup – Everyone needs a good measuring cup!
Stainless steel measuring spoons – I have a really bad habit of melting plastic measuring spoons, so we’ve recently purchased these stainless steel ones and they’ve been great. I also love that they don’t absorb odors. I’m looking at you, curry.
Wendy’s Chili Recipe Can be Frozen
This recipe makes a giant batch (it fills my 8 quart stock pot), but freezes beautifully. If you’d like to make the chili in a slow cooker, I suggest halving the recipe.
If you’re looking for Wendy’s chili calories or Wendy’s nutrition information, it’s not something I can help you with. But If you’re looking for a really stellar copycat recipe that’s jam-packed with delicious ground beef, beans, and veggies, then this is the Wendy’s chili recipe you should try!
More recipes like our Wendy’s Chili Recipe
Chili Dogs for a Crowd – This simple chili dog casserole is a fan favorite in our house. So much easier than making chili dogs one by one!
Breakfast Chili – Chili for breakfast is a thing! And it’s a really really GOOD thing! After you try this you’ll wonder where chili for breakfast has been all your life.
Easy Chili Mac and Cheese – Sing it with me… these are a few of my favorite things… woah. Yes. Chili + mac and cheese = happy mouth.
The Ultimate Bean Free Chili – Not so hot on the beans but still love chili? Then this fantastic bean free chili is just what you need. You won’t believe what some of the ingredients are, but you’ll love how they work together! Yum!
Last Minute Chicken Chili – No time for an all day chili simmer? No sweat. This Last Minute Chicken Chili is ready in no time and perfect for a simple weeknight meal.
How to make Wendy’s Chili Recipe
Wendy's Chili Recipe
Ingredients
- 4.5 pounds ground beef browned and drained
- 2 large yellow sweet onions, chopped
- 7 large green bell peppers chopped
- 4 celery stalks chopped
- 2 heaping tablespoons minced garlic
- 2 cans Ranch Style Beans NOT drained (15 ounce cans)
- 2 cans dark red kidney beans drained (15 ounce cans)
- 2 cans Original Rotel Diced Tomatoes and Green Chili 10 ounce cans
- 2 cans stewed tomatoes 15 ounce cans
- 4 cans plain tomato sauce 15 ounce cans
- 2 packages McCormick Mild Chili Seasoning 1.25 ounce packages
Instructions
- Combine all ingredients in a large stock pot.
- Simmer for at least three hours (I let mine cook all day long).
- Enjoy!
Nutrition
ACK! But, Wait!!! Are you looking longingly at this recipe but thinking to yourself that you don’t eat beans? Never fear! I have the Ultimate Bean-Free Chili just for you! You’re welcome!!!
You may also enjoy: 
Wendy’s Chili Copycat Recipe, Ingredients:
- 4.5 pounds ground beef, browned and drained
- 2 large yellow (sweet) onions, chopped
- 7 large green bell peppers, chopped
- 4 celery stalks, chopped
- 2 heaping tablespoons minced garlic
- 2 cans Ranch Style Beans, NOT drained (15 ounce cans)
- 2 cans dark red kidney beans, drained (15 ounce cans)
- 2 cans Original Rotel Diced Tomatoes and Green Chili (10 ounce cans)
- 2 cans stewed tomatoes (15 ounce cans)
- 4 cans plain tomato sauce (15 ounce cans)
- 2 packages McCormick Mild Chili Seasoning (1.25 ounce packages)
Wendy’s Chili Copycat Recipe, Directions:
- Combine all ingredients in a large stock pot.
- Simmer for at least three hours (I let mine cook all day long).
- Enjoy!
Anonymous says
hi there- was wondering if the simmering for the crockpot is on low or high? or high to begin with for a couple hours, then low? thanks!
Judy Uhl says
do you think this will fit in my 7 qt. crockpot? It will be good for football season!!
Carrie Perrins says
It would be helpful to have a print it button on this recipe. I had to copy and paste it into my pages to copy it.
BUT… I LOVE this recipe. Thanks for sharing!
Pippi21 says
I love Wendy's chili and I'd like to try your recipe. Like the others, I've never heard of Ranch beans but I'll look for them the next time I'm at either of the grocery stores we shop at. Walmart is 15 miles away; they are in a major renovation project. Hopefully they'll soon be finished. It's been almost a year now and I think they are trying to make it a Super Walmart.
Anonymous says
I have made this recipe several times & it tastes exactly like Wendy's! I believe the ranch beans are the secret ingredient, won't taste the same without them – Kroger and Walmart sell them!
Unknown says
I made this yesterday and thought it tasted okay, but it didn't taste like Wendy's at all. I halved the recipe and used 2 15 oz. cans of tomato sauce and it was not enough sauce. Eventually I ended up with 4 cans of sauce and 1 can of water. Just a note for anyone about to try this, buy extra sauce.
April says
I'm so sorry to hear the recipe did not turn out for you. I've made it dozens of times and have never had to add extra sauce – and have never had a complaint like this before. Did you perhaps leave out an ingredient? Best of luck in your future kitchen endeavors 🙂
Molly Sitter says
I love this chili recipe. I've used it so many times for family and friends. You should totally enter this chili contest! I think you have a good chance at winning (because I don't want to steal your credit)!
http://bushbeans.thedailymeal.com/
April says
you're too sweet, thanks! i'll take a look 🙂
Angela says
I have this recipe in pot just starting to cook and it seems way too dry to simmer for 3 hours. I did half it.
April says
Did you accidentally skip an ingredient? You can add some water if you’re worried about it simmering down too much.
Patty K-P says
One of my all-time favorite fast food dishes! Now I can make as much as I want 😀
Samantha D says
So yummy!! I love Wendy’s Chilli and this recipe looks amazing!
David Fullerton says
We plan to make this very soon. My wife had a copycat of it, but last time she made it — I said it was MEH this time. Don’t know why — been good in the past. Yet, this looks exceedingly good. Love that you cooked it and shared it. I will buy your cookbook when I see it.
Suzie says
Hello, just wanted to mention, I enjoyed this article. It was inspiring.
Keep on posting!
Helen says
Yum it’s cooking away on my stove right now! I rediscovered my love of Wendy’s Chili recently and this recipe is the best.
Stephanie Freeman says
This is my go to chili recipe. My hubby even takes it to cook and never fails to bring home an empty crockpot!! Love! Thank you so much!!
Donna Reale says
I, too, love Wendy’s Chili. How many servings does this make? I will be cooking it on the stovetop and then turning it into seven mini chili pies (4 altered by using Morningstar Farms ‘crumbles’ to make the pies meatless) with hideous faces cut into the crusts for a spooky event, but I am thinking I should still only make half the recipe. Thanks for your help.
April says
Depends on the size of your peppers and onions, but safely 7 – 8 quarts 🙂
Sheryl D Stahnke says
This recipe makes alot of chili~~!! I had to put half of it in another pot, but it tastes amazing and has only been cooking for an hour. I had to cheat and taste it~~!! It does taste amazingly like Wendy’s chili and mine is not in the least bit dry. Love this recipe~~!! Thanks for sharing~!
Debbie Thompson says
I am simmering it right now as we speak!! It looks awfully good!! I’m excited to try it!! If it ends up not having enough liquid, I will add some tomato juice..We’ll see what happens here..😊
April says
hope you love our wendy’s chili!
Gini says
I love this chili recipe! I eat a couple of meals with it and freeze the rest. I HATE kidney beans so I use red beans. I’m going to have to try the ranch beans and see if I like them. Either way, thanks for the recipe, it’s the only way I make chili now.
April says
I think you’ll like ranch beans. so flavorful!