In this comprehensive post, we’ll explore what makes Wendy’s chili recipe so delicious, uncover the top-secret ingredients, and learn the tips and tricks for making a great copycat Wendy’s chili recipe at home.
I am going to share a few key secrets to making chili, just like Wendy’s restaurant. Be sure to read through this post before printing the recipe card. I have shared many tips to make this Wendy’s.
It’s a terrific beef chili to prepare to feed a crowd or when hosting folks in your home and you want to serve them a warm bowl of something special. Stovetop and crockpot instructions are provided.
Wendy’s chili is a crowd-pleasing, hearty beef chili perfect for any occasion. Whether you’re tailgating for the big game, hosting friends and family at home, or simply preparing a cozy weeknight dinner, everyone will want again and again.
It’s warm, satisfying, and special enough to make your guests feel right at home. Plus, you can easily adapt the recipe to your cooking style—whether you prefer the stovetop or crockpot method, we’ve got you covered with simple instructions for both!
I wanted a fool proof recipe for chili and this recipe turned out perfectly. It is so delicious! And easy. Lots of meat too.
— Shirley W.
How I Found What Is Really in Wendy’s Chili Recipe
This recipe started when I checked out a cookbook with restaurant recipes from the library. I was newly married (1982) and was trying to find the perfect chili recipe that tasted like our favorite take-out chili. We were on a newlywed budget, so creating a less expensive chili just like Wendy’s was my goal.
I copied the recipe on the small index card, minus the beans. It took a few years to convince my husband that beans are good in chili. Over time, I had to glue the small card onto a bigger one, and we made a few changes, like using stewed tomatoes and canned green chilis.
It didn’t start as the perfect recipe; it sort of evolved over the course of 20 or so years. You can tell by our recipe card. Many pots of chili have been made using this recipe card.
Why This Chili Recipe Tastes Like Wendy’s
I changed the recipe from when I originally published this post by looking carefully at the ingredients listed on the Wendy’s website. Then I checked the restaurant’s website recently, and Wendy’s changed their beans, which is also reflected in this newer updated version.
What Is The Secret Ingredient In Wendy’s Chili?
There are really several things that make a Wendy’s copycat pot of chili amazing. I have carefully researched and broken down the ingredients to give you the most authentic Wendy’s chili recipe top secret tips.
- This first secret might surprise you, but time is the key! It’s all about the cooked beef patties they put in the chili. I’ll teach you how to create this flavor at home, read on.
- There is a touch of sweetness with the 6 grams of sugar per cup.
- Wendy’s chili has two kinds of beans in the recipe.
Ingredients: What’s in Wendy’s chili?
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
What type of meat is in Wendy’s Chili?
Wendy’s takes leftover char-grilled patties and puts them in the fridge for the next batch of chili. When ready to make chili, they put the patties in a pot of boiling water. Boiling the burgers reduces the fat content, so the chili will not be greasy. Also, boiling brings back some of the moisture to the meat after sitting in the fridge.
For my recipe, I start with a fresh hamburger. After it is cooked, I drain it and use paper towels to remove the excess grease. However, if you have hamburgers for dinner, I suggest frying a few extra pounds and keeping them in the fridge to make Wendy’s chili the next day.
What kind of beans does Wendy’s put in their chili?
I originally got this recipe in the early 1980s. I am updating this post in 2024, so I checked back on the restaurant website, and they have changed their beans in the ingredients list. They did have kidney beans and pink beans listed. However, now they have chili beans listed as prepared pinto beans and kidney beans.
Does Wendy’s put sugar in their chili?
Again, I referred to the restaurant’s ingredient list on their website. Each serving of chili contains 6 grams of sugar.
How To Make Wendy’s Chili Recipe
Cook Hamburger Meat
- Cook hamburger in a large pot over medium heat. Break apart the hamburger as you stir it. You will want your hamburger to be pea-size pieces. Cook until there is no pink left in the meat.
- Drain off the fat. I like to tip the pan and then spoon off any grease. Then, I blot the meat with paper towels to remove the last bit of fat.
Gina’s Pro Tip: How To Cook Crumbled Meat For Chili
One of my favorite kitchen tools is my simple meat chopper. The curved 5-blade design makes cooking hamburger quicker and easier when I need to be a fine crumble.
Add Some Veggies
- Next, add onions, green peppers, and celery to the cooked hamburger. Cook on medium heat for 5 minutes to tenderize the vegetables. This step infuses the veggies and meat’s flavors together.
Add Ingredients and Simmer
- Add tomatoes, beans, seasonings, and water.
- Bring to a boil, turn the heat low, and simmer covered for 1 hour.
Gina’s Tips For Recipe Sucess
What if my chili seems watery?
If you find that your chili is too runny, be sure to visit my post Tips For How To Thicken Chili In A Slow Cooker.
Can I Make Wendy’s Chili In A Slow Cooker
If you would like to use this recipe in a slow cooker, then cook your hamburger as instructed. Place the hamburger and all the other ingredients in your crock pot, stir, and cover. Cook on low for 4-5 hours.
Topping Ideas For Serving On Chili
This chili recipe is great served with toppings. If serving a crowd, fill bowls with these topping ideas so guests can pick and choose their favorites.
- shredded cheddar cheese
- chopped raw onions
- sour cream
- Pickled jalapeños (Cowboy Candy)
- oyster or saltine crackers
- hot sauce
How to make Wendy’s Chili Cheese Baked Potato
If you like Wendy’s fluffy potatoes topped with their signature chili, then I have good news!
You can make baked potatoes like Wendy’s at home with my Air Fryer Baked Potatoes Recipe. The potatoes turn out perfect every time, with a creamy center and crisp, salty skins.
This would be a great way to make a meal using your leftover Wendy’s copycat chili recipe. Top with shredded cheese and some hot sauce.
What To Do With Leftover Chili
Here is the best part about leftover chili, it tastes even better the next day.
Refrigerating Chili
- Allow the chili to cool down to room temperature, but don’t leave it out for more than 2 hours (or 1 hour if the room temperature is above 90°F).
- Once cooled, transfer the chili into airtight containers or resealable plastic bags. Ensure the containers are food-grade and close tightly to keep out air and moisture. For larger batches, divide the chili into smaller portions to make reheating easier and to ensure it cools and stores properly.
- Use a marker or sticky label to write the date on the containers so you’ll know how long the chili has been stored. This will help you track when the chili needs to be eaten or discarded.
- Place the containers of chili in the back of the refrigerator where the temperature is coldest, typically at or below 40°F (4°C).
How To Reheat Chili
When you’re ready to eat the leftover chili, be sure to reheat it thoroughly to a temperature of 165°F (74°C). You can use the stovetop, microwave, or oven to reheat, making sure the chili is hot all the way through. Stir it occasionally to ensure even heating.
Freezing Chili
- Allow the chili to cool down to room temperature, but don’t leave it out for more than 2 hours (or 1 hour if the room temperature is above 90°F).
- Use thick, durable freezer bags or airtight freezer containers. Label and date your freezer bags.
- Lay the bags flat on a cookie sheet and freeze for 24 hours. Then remove it from the cookie sheet and stack in your freezer.
To reheat, defrost in the fridge overnight. Or, to defrost quickly, use the defrost setting on a microwave. Be careful not to overheat the chili in the bag when defrosting in a microwave. It is best to put the chili in a sauce pot and heat it on your stove to 165 degrees.
Canning Chili
Make a double batch of Wendy’s Copycat Chili according to the recipe card at the bottom of this post. Then visit my post, How To Make Canned Chili, for complete canning instructions. Canning soup and stew is easy and safe using a few basic canning safety tips. In minutes, you can quickly heat and eat dinner on a cold winter night.
Host A Chili Bar Dinner Party
This Wend’s chili recipe, along with my Texas Roadhouse Copycat Chili Recipe, Ground Turkey Chili, Copycat Zippy’s Chili and Cincinnati Chili, are great to serve when hosting a large crowd for the big game or an easy get-together with friends. All these chili recipes can be easy slow cooker recipes to feed a crowd.
Make your next gathering easy with my How To Host A Chili Bar. There are great chili dinner ideas, make-ahead tips, decor ideas, and topping recipes. By setting up a chili food bar, you create a customizable experience where guests can build their own bowls of chili with various toppings and sides.
Chili and Soup Recipes To Make
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question?
Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.
Secrets Revealed For Wendy’s Chili Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 2 pounds ground beef, 90% extra lean
- 1 cup onions, diced small
- 1/3 cup green pepper, diced smal
- 1 cup celery, diced very small
- 1 20 ounce tomato sauce
- 1 14 oz stewed tomatoes, canned, slightly purred with a blender
- 1 14 oz kidney beans, canned, rinsed, and drained
- 1 14 oz pinto beans, canned, rinsed, and drained
- 2 teaspoons cumin, I believe this is what they call "spices" in their list of ingredients.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoon chili powder, mild
- 2 teaspoons salt
- 2 tablespoons sugar
- 2 cups water
Instructions
- Cook hamburger in a large pot over medium heat. Break apart the hamburger as you stir it. You will want your hamburger to be pea-size pieces. Cook until there is no pink left in the meat.2 pounds ground beef
- Remove from heat. Drain off the fat. I like to tip the pan and then spoon off any grease. Then, blot the meat with paper towels to get the last bit of fat from the meat.
- Over medium heat, add onions, green peppers, and celery to the cooked hamburger. Cook on medium heat for 3 minutes to tenderize the vegetables.1 cup onions, 1/3 cup green pepper, 1 cup celery
- Add tomatoes, beans, seasonings, and water. Stir well to incorporate the ingredients.1 20 ounce tomato sauce, 1 14 oz stewed tomatoes, 1 14 oz kidney beans, 1 14 oz pinto beans, 2 teaspoons cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 1/2 teaspoon chili powder, 2 teaspoons salt, 2 tablespoons sugar, 2 cups water
- Bring to a boil, then turn the heat to low and simmer covered for 1 hour. Stir every 15 minutes to be sure the chili is not sticking to the bottom of the pan.
Notes
- Allow the chili to cool down to room temperature, but don’t leave it out for more than 2 hours (or 1 hour if the room temperature is above 90°F).
- Once cooled, transfer the chili into airtight containers or resealable plastic bags. Ensure the containers are food-grade and close tightly to keep out air and moisture. For larger batches, divide the chili into smaller portions to make reheating easier and to ensure it cools and stores properly.
- Use a marker or sticky label to write the date on the containers so you’ll know how long the chili has been stored. This will help you track when the chili needs to be eaten or discarded.
- Place the containers of chili in the back of the refrigerator where the temperature is coldest, typically at or below 40°F (4°C).
- Allow the chili to cool down to room temperature, but don’t leave it out for more than 2 hours (or 1 hour if the room temperature is above 90°F).
- Use thick, durable freezer bags or airtight freezer containers. Label and date your freezer bags.
- Lay the bags flat on a cookie sheet and freeze for 24 hours. Then remove it from the cookie sheet and stack in your freezer.
Sounds like a great chili recipe. I make a vegetable chili I make where I add in hominy, black beans, chopped red pepper and diced squash. I like to make a big batch and freeze it in small containers for quick lunches. Hope your family has a Happy Thanksgiving.
Blessings,
Victoria
Victoria,
What a great idea adding hominy, black beans, red pepper and squash. I will try doing that next week, after all our Thanksgiving left overs are gone. :)
I have eaten Wendy’s Chili and it is awesome! I’m saving this and want to make it soon
This was a family favorite recipe when my kids were little. It’s our go-to chili recipe for that first GA cold snap.
I’ve never found celery in any bowl of chili I’ve ever eaten from Wendy’s
You will find a list of all the ingredients, including celery on the Wendy’s website nutrition page. However, my copycat recipe does not include items such as Citric Acid, Disodium Inosinate, Disodium Guanylate, Xanthan gum since this is adapted to home cookes who do not need items found in commercially produced foods.
Wendy’s Website: chili nutrition
I will need to try absolutely love wendys chili
I hope you like this copycat recipe. We had 6 kids and this was a much more grocery budget frindly way to serve them great chili.
I wish people would not rate recipes 5 stars when have not tried yet. It’s misleading:(
Agreed!
It’s frustrating for bloggers to have people do this too. I want to know what people think after they make the recipe. Is there something that was hard to follow that I could go in and change. I have made a few changes over the years to recipes because of tips my readers have given me that made it easier or better for them.
I wanted a fool proof recipe for chili and this recipe turned out perfectly. It is so delicious! And easy. Lots of meat too. The only thing I changed was adding twice the amount of chili powder. Very good!!
Thanks for commenting Shirley, I have added your review to the top of the post to let others know how much you enjoyed this recipe.