Let’s talk comfort food. What is that one chili that hits different? Sweet, slightly spicy bowl of goodness that reminds you of cozy nights and maybe even sneaky trips. What is the drive-thru I’m talking about a Wendy’s Chili Recipe copycat that’ll be so close to the real deal, you’re going to swear. If you’re sitting in a booth with frosty in hand, what would you do? Is it easier to make than grandma’s famous pot roast? If you’re a fan of those quick-and-easy weeknight dinners, and you’re craving something that warms up, then you should try this recipe. If you want to be your best friend, then buckle up, because this chili is about to become your new friend.
What is Wendy’s Chili?
Wendy’s Chili is basically the champion of fast-food chili. It’s not your super-fancy, gourmet chili packed with exotic ingredients. Is it the ultimate in comfort and simplicity? What’s essentially a meat-based chili with diced vegetables, roasted peppers, and tomato base? What is a blend of spices that just works? What makes it unique is the addition of that distinct chili seasoning and a few clever ingredients. What are some of the signature Wendy’s flavors? No beans is a big thing, which also makes it stand out from some of the more traditional chilies. What is that perfect balance of textures and flavors that makes it addictive?
Why you’ll love this recipe?
What is the secret behind this recipe?flavorWe’re talking a perfect blend of savory, slightly sweet, and just .a hint of spice. Is it all about taste?simplicityIs this recipe really easy? What’s in a pot? Throw everything in the pot, let it simmer, and boom! Dinner is served. Who doesn’t love a good?cost-efficientWhat are some of the best ingredients to make chili? What I love about this is that you can have a delicious meal without breaking the bank.versatilityCan you serve it as is, top it with cheese and onions, or even use as a base for chili cheese? Is there an infinite number of possibilities? Is chili far better than other chili recipes? Does it take forever to prepare? My family is always very happy to eat this, so that makes me a happy cook!
How do I make Wendy’s Chili?
Quick Overview
How do I make a Wendy’s Chili copycat? What is the best way to brown GROUND BEEF, sauté veggies, add beans and spices, and cook for about 10 minutes. What are some good ways to make a stew and let it all simmer together until it’s thick and flavorful? What is the secret to a good long simmering time? What is the beauty of this method? Once you get everything in the pot, you can just let it do its thing while you focus on other tasks. So easy, right?
Ingredients
For the Base:
* 1 pound GROUND BEEF (I prefer 80/20 for flavor)
* 1 medium yellow onion, diced
* 1 green bell pepper, diced
* 2 cloves garlic, minced
For the Chili:
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can kidney beans, drained and rinsed.
* 1 (15 ounce) can pinto beans, drained and rinsed.
* 1 (15 ounce) can chili beans, undrained
* 1 (8 ounce) can tomato sauce
* 1 cup beef broth
* 2 tablespoons chili powder
* 1 teaspoon cumin
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon cayenne pepper (or more, to taste)
* 1 tablespoon Brown Sugar
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
For Serving:
* Shredded cheddar cheese
* Diced red onion
* Sour Cream or Greek yogurt
What are the steps for
Step 1: Brown the Beef
In a large pot or Dutch oven, brown ground beef over medium-high heat. What are the best ways to break up a chicken into small pieces as it cooks? When the chili is browned, drain off any excess grease. Nobody wants greasy chili!
Step 2: Sauté the Veggies
Add the diced onion and green bell pepper to the pot and sauté until they’re softened, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. Is the smell going to be amazing?
Step 3: Add the Chili Ingredients
Stir in the crushed tomatoes, pinto beans, chili beans and tomato sauce, beef broth, and salt. What are the ingredients for this recipe: chili powder, cumin, smoked paprika, cayenne pepper, Brown Sugar, oregano, salt, pepper. Give everything a good stir to make sure all the ingredients are combined.
Step 4: Simmer, Simmer, Simmer
Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 1 hour. If you want a richer flavor, keep it for an hour or longer. The longer it simmers, the better it gets. I usually aim for at least 2 hours, stirring occasionally to prevent sticking.
Step 5: Taste and Adjust
After simmering, taste the chili and adjust the seasonings as needed. If you want more spice, you might want to add more Brown Sugar, or more chili powder for flavor. If you prefer it sweeter, why? Don’t be afraid to experiment!
Step 6: Serve and Enjoy
What are some good ways to serve chili hot, topped with shredded cheddar cheese, diced red onion, and a dollop of Sour Cream? Is Greek yogurt better than cream? What are some good side dishes to serve with cornbread?
What should I serve it with?
Okay, let’s talk about chili companions. This chili is a star on its own, but it’s even better when paired with the right sides and toppings.
Classic Toppings:What are some good ways to serve shredded cheddar cheese, diced red onion, Sour Cream or Greek yogurt? They add a cool, creamy, and tangy contrast to the warm, spicy chili.
Bread and Crackers: Cornbread is the classic chili side, but you can also serve it with crusty bread, saltine crackers, or tortilla chips for dipping.
Chili Cheese Fries: Take your chili game to the next level by using it as a topping for chili cheese fries. Crispy fries, warm chili, melted cheese – it’s a match made in heaven.
Salad: If you want to balance out the richness of the chili, serve it with a simple green salad with a light vinaigrette. The freshness of the salad will complement the heartiness of the chili.
Growing up my family always had it with a little bit of oyster crackers and a dollop of Sour Cream. It was simple but delicious, and it is something I still do to this day. Don’t be afraid to add a little bit of hot sauce to make it even better!
Top Tips for Perfecting Your Wendy’s Chili
Alright, let’s get down to the nitty-gritty and talk about how to make this Wendy’s Chili copycat absolutely perfect.
Beef Quality: The type of ground beef you use can make a big difference in the flavor and texture of the chili. I recommend using 80/20 ground beef, which has a good balance of lean meat and fat. The fat adds flavor and richness to the chili, but you don’t want it to be too greasy.
Bean Variety: This recipe calls for a combination of kidney beans, Pinto Beans, and chili beans. Each type of bean adds a different texture and flavor to the chili. If you’re not a fan of one of the beans, you can substitute it with another type, but I recommend sticking with the original combination for the best results.
Spice Level: The spice level of this chili is mild to medium. If you prefer a spicier chili, you can add more cayenne pepper or a pinch of red pepper flakes. You can also use a spicier chili powder blend.
Simmer Time: The longer you simmer the chili, the better it will taste. The flavors will meld and deepen, and the chili will thicken up. I recommend simmering it for at least 1 hour, but you can simmer it for up to 3 hours for an even richer flavor.
Thickening: If your chili is too thin after simmering, you can thicken it by stirring in a tablespoon of cornstarch mixed with a tablespoon of cold water. Bring the chili to a simmer and cook for a few minutes until it thickens. Also, you can remove some of the chili and mash it. That will also help thicken it.
I have also found that if you are in a hurry, you can add a little masa harina to help thicken it up. The taste is fairly subtle, but it also adds a little more dimension of flavor, as well.
Storing and Reheating Tips
Okay, let’s talk about how to store and reheat your leftover Wendy’s Chili. This chili is great for meal prepping because it stores well and tastes even better the next day.
Refrigerator Storage: Store the chili in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before storing it.
Freezer Instructions: For longer storage, you can freeze the chili in an airtight container or freezer bag for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Reheating: To reheat the chili, you can microwave it or heat it on the stovetop. If microwaving, heat it in 1-minute intervals, stirring in between, until heated through. If heating on the stovetop, heat it over medium heat, stirring occasionally, until heated through. You may need to add a splash of beef broth or water if the chili has thickened too much during storage.
If you know you are going to freeze some of the chili, then do not add any of the cheese or sour cream until you are ready to serve. It is much better that way.
Frequently Asked Questions
Final Thoughts
So there you have it: my super-simple, ultra-satisfying Wendy’s Chili Recipe copycat. It’s one of those recipes that just works, every single time. It’s perfect for a chilly night, a casual get-together, or anytime you’re craving a little bit of comfort in a bowl. If you’re looking for other easy and delicious recipes, be sure to check out my other blog posts. I’ve got tons of meal ideas that will make your life easier and your taste buds happier. And most importantly, have fun in the kitchen! Don’t be afraid to experiment and make this recipe your own. Now, I want to hear from you! Have you tried making your own Wendy’s Chili? What are your favorite chili toppings? Share your thoughts and experiences in the comments below. I can’t wait to hear from you!
Wendy's Chili Recipe
Ingredients
Main Ingredients
- 1 lb Ground beef
- 1 cup Chopped onion
- 1 cup Diced green bell pepper
- 1 15 ounce can Kidney beans drained and rinsed
- 1 15 ounce can Pinto beans drained and rinsed
- 1 15 ounce can Tomato sauce
- 2 tbsp Chili powder
- 1 tbsp Cumin
- 1 tsp Oregano
- 0.5 tsp Cayenne pepper
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preparation Steps
- Brown the ground beef in a large pot over medium-high heat. Drain off any excess grease.
- Add the onion and bell pepper and cook until softened, about 5 minutes.
- Stir in the kidney beans, pinto beans, tomato sauce, chili powder, cumin, oregano, cayenne pepper, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for at least 30 minutes, or longer for a richer flavor.
