This simple Wendy’s Chili Copycat 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 simple Wendy’s Chili Copycat 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!
[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!
Shop our Amazon affiliate links for items featured or used in this Wendy’s Chili Copycat recipe:
- 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.
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!
If you love our Wendy’s Chili Copycat Recipe, you’ll definitely want to check out these other chilitastic recipes from Mama Loves Food!
- 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.
Wendy's Chili Copycat Recipe
- 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
Combine all ingredients in a large stock pot.
Simmer for at least three hours (I let mine cook all day long).
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!!!
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).