Wendy’s Chili

Got it! Here’s a homemade version of Wendy’s Chili that’s close to the real deal—hearty, mild, and perfect for a cozy meal 🍲:

Wendy’s Chili – Copycat Recipe

Ingredients (Serves 4–6)

• 1 lb ground beef

• 1 medium onion, finely chopped

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) pinto beans, drained and rinsed

• 1 can (14–15 oz) diced tomatoes

• 1 can (8 oz) tomato sauce

• 2 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp garlic powder

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tbsp brown sugar (optional, balances acidity)

• Optional toppings: shredded cheddar, diced onions, saltine crackers

Instructions

1. Brown the beef

   • In a large pot, cook the ground beef over medium-high heat until browned. Drain excess fat.

2. Cook the aromatics

   • Add the chopped onion and cook 3–4 minutes until softened.

3. Add the seasonings and liquids

   • Stir in chili powder, cumin, garlic powder, salt, and pepper.

   • Add diced tomatoes, tomato sauce, kidney beans, and pinto beans. Mix well.

4. Simmer the chili

   • Bring to a gentle boil, then reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally.

5. Adjust flavor

   • Stir in brown sugar if desired for a touch of sweetness. Taste and adjust salt or spices as needed.

6. Serve

   • Serve hot with shredded cheddar, diced onions, and saltine crackers if you like — just like Wendy’s!

Tips for Authentic Wendy’s Flavor

• Simmer uncovered so the chili thickens like the restaurant version.

• Use a mix of tomato sauce and diced tomatoes for the right texture.

• Chili often tastes better the next day after flavors meld.

If you want, I can also give a slow cooker version that lets you dump everything in and have ready-to-eat Wendy’s-style chili after a few hours.