Copycat Wendy’s Chili with Beef and Beans

Why You’ll Love This Recipe

• Chunky, tomato-forward chili that mirrors the fast-food favorite but tastes fresher.
• Mild, family-friendly spice blend with just enough warmth.
• Thick, spoon-coating finish that gets even better as it rests.
• All pantry-friendly ingredients—easy on weeknights, great for make-ahead and freezing.

Grocery List

• Produce: 1 large yellow onion, 2 ribs celery, 4 cloves garlic
• Dairy: Shredded cheddar (optional for serving), sour cream (optional)
• Pantry: Ground beef, mild diced green chiles, kidney beans, crushed tomatoes, diced tomatoes, tomato sauce, tomato paste, beef broth (low-sodium), mild chili powder, ground cumin, sweet paprika, dried oregano, kosher salt, black pepper, cayenne (optional), sugar, apple cider vinegar, neutral oil, saltine crackers (optional)

Full Ingredients

For the Chili

• 1 tbsp neutral oil (canola or vegetable)
• 2 lb (900 g) 80/20 ground beef
• 1 large yellow onion, diced (about 2 cups)
• 2 ribs celery, diced (about 1 cup)
• 4 cloves garlic, minced
• 1 (4 oz/113 g) can mild diced green chiles, undrained
• 2 (15 oz/425 g each) cans dark red kidney beans, drained and rinsed
• 1 (28 oz/794 g) can crushed tomatoes
• 1 (14.5 oz/411 g) can petite diced tomatoes
• 1 (8 oz/227 g) can tomato sauce
• 2 tbsp tomato paste
• 1 1/2 cups (355 ml) low-sodium beef broth
• 2 tsp kosher salt, plus more to taste
• 1 tsp granulated sugar
• 1 tbsp apple cider vinegar (or distilled white vinegar)

Mild Chili-Spice Blend

• 3 tbsp mild chili powder (such as ancho-forward blend)
• 2 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp dried oregano
• 1 tsp freshly ground black pepper
• Pinch cayenne (optional, for gentle warmth)

Optional Garnishes & Sides

• Shredded mild or medium cheddar
• Finely diced white onion
• Sour cream
• Saltine crackers or cornbread

Step-by-Step Instructions

Step 1: Prep your veggies and pot

Dice the onion and celery into small, even pieces and mince the garlic. Set a heavy 5- to 6-quart Dutch oven or soup pot over medium-high heat. Have a bowl and a slotted spoon ready for draining the beef later.

Step 2: Brown the beef deeply

Add the oil and the ground beef to the hot pot. Cook, breaking the meat into small crumbles, until no longer pink and well browned with crispy bits at the edges, 6–8 minutes. Drain excess fat, leaving about 1 tablespoon in the pot for flavor. Tip: pressing the beef with a potato masher toward the end gives that classic fine, even crumble.

Step 3: Soften aromatics

Stir in the diced onion and celery with a pinch of salt. Cook until the vegetables turn translucent and soft, 5–6 minutes, scraping up browned bits from the bottom. Add the garlic and cook until fragrant, about 30 seconds.

Step 4: Bloom spices and paste

Sprinkle in the chili powder, cumin, sweet paprika, oregano, black pepper, and optional cayenne. Add the tomato paste. Cook, stirring constantly, for 60 seconds. This step wakes up the spices and toasts the paste, building a deep, mild chili flavor.

Step 5: Add tomatoes, beans, and chiles

Stir in the crushed tomatoes, petite diced tomatoes, tomato sauce, green chiles with their juices, kidney beans, beef broth, sugar, and 2 teaspoons kosher salt. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer.

Step 6: Simmer to a spoon-coating finish

Simmer uncovered for 60–75 minutes, stirring every 10–15 minutes and adjusting the heat to maintain a gentle bubbling simmer of about 190–200°F. The chili should reduce to a thick, glossy consistency that clings to a spoon; if it gets too thick, add a splash of broth or water.

Step 7: Brighten and serve

Stir in the vinegar and taste, adjusting salt as needed. Let the chili rest off heat for 5–10 minutes to settle and thicken further. Ladle into bowls and garnish with diced onion and shredded cheddar. Serve with saltine crackers or cornbread.

Pro Tips

• For that signature texture, crumble beef finely and mash lightly as it browns.
• Keep it mild by using a mild chili powder and skipping cayenne; add cayenne or hot sauce at the table for heat-lovers.
• Simmer uncovered to concentrate flavors; cover loosely only if it reduces too fast.
• A teaspoon of sugar and a splash of vinegar balance tomato acidity without making the chili sweet.
• Chill overnight for “day two” flavor—everything melds and the chili thickens beautifully.

Variations

• Slow Cooker: Brown beef and aromatics on the stovetop. Transfer to a slow cooker with remaining ingredients (hold vinegar). Cook on Low 6–8 hours or High 3–4 hours. Stir in vinegar at the end.
• Lighten It Up: Use 93% lean ground turkey and chicken broth; add 1 tbsp olive oil when blooming spices to keep body.
• Bean Swap: Mix kidney beans with pinto beans for a softer, creamier bite while keeping the chili mild.

Storage & Make-Ahead

Cool quickly, then refrigerate in airtight containers up to 4 days. Reheat gently on the stovetop over medium-low, adding a splash of broth or water if needed. Freeze up to 3 months; thaw overnight in the fridge, then reheat. This chili tastes even better the next day.

Nutrition (per serving)

Approximate values for 1 of 8 servings: 400 calories; 24 g protein; 26 g carbohydrates; 20 g fat; 7 g fiber; 830 mg sodium. Values will vary with brands and garnishes.