A hearty and savory dish made with a beautiful blend of herbs, spices, beans, and beef that will warm you up from the inside out on even the chilliest days.
There’s nothing quite like the feeling of a warm bowl of chili on a cold or damp day, when the world seems to slow and all you want is comfort. This version of Wendy’s Copycat Chili is built to deliver—hearty, beefy, bean‑rich, and scented with spices that remind you of cozy kitchens and family dinners. The aroma of onions, bell pepper, garlic, and chili powder mingling together will draw everyone into the kitchen. And when the pot simmers, the flavor deepens—each ingredient relaxes into the next, giving you that classic chili taste you remember from fast food but made fresh and nourishing at home.
What makes this chili especially rewarding is how forgiving it is. You can adjust spice levels, vary the bean types, demand more tomato tang or more broth or more vegetables as you like. Yet the core remains the same: ground beef browned to release its savory richness, beans that carry texture and substance, tomatoes that bring brightness, and a perfect balance of herbs and spices that tie it all together. Whether you’re making a big pot to feed your family, planning for leftovers, or craving something slow‑cooked and satisfying, this chili is exactly what you want.
Why You’ll Love This Recipe
- Bold, satisfying flavor from beef, beans, and tomato that hits the spot every time
- Deeply comforting with layers of flavor thanks to the long simmer
- Versatile: you can make it mild or spicy, bean‑heavy or more meat, chunky or smooth as you like
- Great for making ahead—taste gets even better after resting or the next day
- Feeds well: enough for leftovers, easy to double up, freezes nicely
Ingredients
(Servings: 6)
- 2 lbs ground beef
- 1 bell pepper, chopped
- 1 onion, chopped
- ⅓ cup celery, chopped
- 1 jalapeño, deseeded and finely chopped (optional, for heat)
- 1 large can tomato sauce
- 1 small can diced tomatoes
- 2 cans pinto beans, not drained
- 2 cans kidney beans, not drained
- 3 Tbsp chili powder
- 3 tsp cumin
- 1 tsp oregano
- 2 tsp minced garlic
- 2‑3 Tbsp oil or butter for browning
- Salt and black pepper to taste
Instructions
1. Brown the Beef & Vegetables
In a large heavy‑bottom pot or Dutch oven, heat a tablespoon or two of oil over medium‑high heat. Add the ground beef and break it apart with a spatula or wooden spoon. Cook until the beef is no longer pink, letting it brown well to build flavor. Drain off any excess fat if the beef is very greasy.
Add chopped bell pepper, onion, celery, jalapeño (if using), and minced garlic. Sauté together until the vegetables are softened—onions becoming translucent, peppers and celery losing their raw edge. This step builds the foundation of flavor.
2. Combine Tomatoes & Beans
Once the beef and veggies are well cooked, stir in the tomato sauce and diced tomatoes. Then add both cans of beans (pinto and kidney), with their liquid. The liquid gives body and texture. Stir everything together so the sauce coats the meat and beans evenly.
3. Add Seasoning
Sprinkle in the chili powder, cumin, oregano, salt, and black pepper. Stir thoroughly to distribute the spices. Let the pot come up to a low boil, then immediately reduce the heat so the chili is gently simmering.
4. Simmer Slowly
Cover the pot, leaving a slight gap so steam can escape. Let the chili simmer on low heat for at least 2 hours, stirring occasionally to prevent sticking and to help the flavors meld. Taste and adjust: add more salt, pepper, or chili powder if needed. If the chili seems too thick, you can add a splash of water or beef broth; if too thin, simmer with the lid off a bit to reduce.
5. Finish & Serve
After simmering, once the beef is tender, beans are soft, and sauce is rich and flavorful, remove from heat. Let it rest for a few minutes before serving. Ladle into bowls, offer toppings like shredded cheese, chopped onion, sour cream, or jalapeños depending on your mood.
Tips for Success
- Always brown the beef well: those caramelized bits add a lot of flavor that you’ll taste in the finished chili
- Don’t skimp on the simmer time—much of the magic happens during the slow cook
- Beans make for great texture contrast; if you prefer one type (pinto or kidney), you can adjust, but both bring something special
- If you like chili deeper and richer, make a day ahead and reheat—it improves overnight
- Use fresh garlic rather than garlic powder if possible for more vibrant taste
Final Thoughts
Wendy’s Copycat Chili isn’t just a recipe—it’s a pot of comfort. It’s the kind of meal that warms you from the inside out, soothes you when you’re tired, and feeds you soul and body. Every spoonful gives texture, depth, and a satisfying mix of meat, beans, and sauce. Whether you’re pairing with cornbread, chips, or just a crusty piece of bread, this chili rises to the occasion.
What’s beautiful is how adaptable it is. Want it smokier? Add smoked paprika or chipotle. Want it more herby? Add fresh thyme or a bay leaf. Want more heat? Toss in chopped fresh chilies or hot sauce. But even in its simplest form, this chili feels substantial, comforting, and full of heart.
Share Your Creations
Tried this chili?
Leave a comment and tell me how it turned out!
Did you tune up the spice, switch up the beans, or top it with cheddar or sour cream? I can’t wait to see your version!
Wendy’s Copycat Chili
Ingredients
- 2 lbs ground beef
- 1 bell pepper chopped
- 1 onion chopped
- ⅓ cup celery chopped
- 1 jalapeño deseeded and finely chopped (optional, for heat)
- 1 large can tomato sauce
- 1 small can diced tomatoes
- 2 cans pinto beans not drained
- 2 cans kidney beans not drained
- 3 Tbsp chili powder
- 3 tsp cumin
- 1 tsp oregano
- 2 tsp minced garlic
- 2 ‑3 Tbsp oil or butter for browning
- Salt and black pepper to taste
Instructions
Brown the Beef & Vegetables
- In a large heavy‑bottom pot or Dutch oven, heat a tablespoon or two of oil over medium‑high heat. Add the ground beef and break it apart with a spatula or wooden spoon. Cook until the beef is no longer pink, letting it brown well to build flavor. Drain off any excess fat if the beef is very greasy.
- Add chopped bell pepper, onion, celery, jalapeño (if using), and minced garlic. Sauté together until the vegetables are softened—onions becoming translucent, peppers and celery losing their raw edge. This step builds the foundation of flavor.
Combine Tomatoes & Beans
- Once the beef and veggies are well cooked, stir in the tomato sauce and diced tomatoes. Then add both cans of beans (pinto and kidney), with their liquid. The liquid gives body and texture. Stir everything together so the sauce coats the meat and beans evenly.
Add Seasoning
- Sprinkle in the chili powder, cumin, oregano, salt, and black pepper. Stir thoroughly to distribute the spices. Let the pot come up to a low boil, then immediately reduce the heat so the chili is gently simmering.
Simmer Slowly
- Cover the pot, leaving a slight gap so steam can escape. Let the chili simmer on low heat for at least 2 hours, stirring occasionally to prevent sticking and to help the flavors meld. Taste and adjust: add more salt, pepper, or chili powder if needed. If the chili seems too thick, you can add a splash of water or beef broth; if too thin, simmer with the lid off a bit to reduce.
Finish & Serve
- After simmering, once the beef is tender, beans are soft, and sauce is rich and flavorful, remove from heat. Let it rest for a few minutes before serving. Ladle into bowls, offer toppings like shredded cheese, chopped onion, sour cream, or jalapeños depending on your mood.
Leave a Comment