Easy Copycat Wendy's Chili Recipe (Famous Homemade Version)
This easy copycat Wendy’s chili nails the hearty texture and bold, zesty flavor you love—chunky ground beef, beans, tomatoes with green chiles, and a secret splash of white vinegar for that signature tang.
Equipment
- Large pot or Dutch oven
- Wooden spoon
Ingredients
Chili
- 1 lb ground beef (80/20)
- 1 large onion, finely chopped yellow or white
- 2 stalks celery, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 10-oz cans diced tomatoes with green chiles (e.g., Rotel)
- 1 14-oz can tomato sauce
- 1/4 cup water plus up to 1/4 cup more as needed
- 1 1.25-oz packet chili seasoning (mild)
- 1 15-oz can kidney beans, undrained do not rinse
- 1 15-oz can pinto beans, undrained do not rinse
- kosher salt to taste
- ground black pepper to taste
- 1/2 tbsp white vinegar secret tang
Optional Toppings
- shredded cheddar cheese
- sour cream
- green onions, chopped
- oyster crackers
Instructions
- Brown the ground beef: Heat a large pot or Dutch oven over medium-high. Add ground beef and cook 8–10 minutes, breaking into large chunks. Drain excess grease.
- Sauté aromatics: Add onion, celery, and green bell pepper. Cook 5–7 minutes until softened and onion is translucent.
- Combine chili ingredients: Stir in diced tomatoes with green chiles, tomato sauce, and 1/4 cup water. Add chili seasoning, kidney beans, and pinto beans (all undrained).
- Simmer: Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer at least 1 hour, stirring occasionally. Add up to an additional 1/4 cup water if needed.
- Finish with vinegar: Turn off heat and stir in white vinegar to brighten the flavors.
- Serve: Ladle into bowls and top with cheddar, sour cream, and green onions, if desired.
Notes
Copycat tip: The undrained beans add body and that classic texture—don’t rinse them. For milder heat, use mild tomatoes with green chiles.