Tulo

Copycat Wendy's Chili Recipe

A bowl of thick beef and bean chili topped with shredded cheddar and diced onion, served with a spoon resting on the rim.
Photo by Markus Spiske on Pexels

Simmering the beef in the tomato-chili base for a long stretch (instead of just browning and serving) breaks the meat down into the same fine, crumbly texture Wendy's chili is known for, and a touch of masa harina or flour at the end thickens it without needing to reduce the liquid for hours.

Prep
15 min
Cook
2 hr
Total
2 hr 15 min
Servings
6

Ingredients

Servings6
  • 1 cup yellow onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup green bell pepper, diced
  • 29 oz canned diced tomatoes, with juice
  • 15 oz tomato sauce
  • 15 oz can kidney beans, drained and rinsed
  • 15 oz can pinto beans, drained and rinsed
  • 3 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 2 tbsp sugar
  • 1 1/2 cups beef broth or water
  • 2 tbsp masa harina or all-purpose flour
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper

Nutrition per serving

Calories
3302
Protein
198g
Carbs
505g
Fat
61g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a large pot or Dutch oven over medium heat, break up the ground beef with a wooden spoon and cook until no pink remains, about 8 minutes. Do not drain the fat fully, leave a couple of tablespoons in the pot for flavor.
  2. 2Add the onion, celery, and green pepper to the beef and cook, stirring occasionally, until softened, about 5 minutes.
  3. 3Stir in the diced tomatoes with their juice, tomato sauce, kidney beans, pinto beans, chili powder, cumin, sugar, salt, and pepper.
  4. 4Pour in the beef broth, stir well, and bring to a gentle simmer.
  5. 5Reduce the heat to low, partially cover, and simmer for 90 minutes to 2 hours, stirring every 20 minutes or so and breaking up any large clumps of meat with the spoon as it cooks.
  6. 6In a small bowl, whisk the masa harina with 3 tablespoons of the hot chili liquid until smooth, then stir this slurry back into the pot. Simmer uncovered for another 10-15 minutes, until the chili thickens to a scoopable, not soupy, consistency.
  7. 7Taste and adjust salt, chili powder, or a pinch more sugar as needed, then ladle into bowls.
How to Thicken Chili

Tips & variations

  • Chop the ground beef with a potato masher or pastry cutter partway through browning for a finer, more Wendy's-like crumble instead of larger meat chunks.
  • A tablespoon of cocoa powder or a square of unsweetened chocolate stirred in during the last 20 minutes deepens the color and rounds out the tomato acidity without tasting like chocolate.
  • For a spicier version, add a diced jalapeño with the onions or a pinch of cayenne with the chili powder.
  • This chili tastes noticeably better the next day once the spices have had time to meld, so it's a good make-ahead dish.

Storage & reheating

Refrigerate cooled chili in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often and adding a splash of water or broth if it has thickened too much. Freeze in portioned containers for up to 3 months; thaw overnight in the refrigerator before reheating.

Tips from the Tulo kitchen

  • Rinsing the canned beans well before adding them keeps the chili from turning cloudy or overly starchy.
  • Letting the chili rest off heat for 10 minutes before serving lets it thicken slightly more and makes it easier to portion.

FAQ

What makes this taste like Wendy's chili specifically?

The combination of both kidney and pinto beans, a simple tomato sauce and diced tomato base, and finely crumbled beef simmered until it loses its distinct ground texture is what gives it that familiar fast-food flavor and consistency.

Can I make this in a slow cooker?

Yes. Brown the beef and soften the vegetables on the stovetop first, then transfer everything except the masa harina slurry to a slow cooker and cook on low for 6 to 7 hours. Stir in the slurry during the last 20 minutes to thicken.

Why is my chili too thin?

Ground beef and canned tomatoes release extra liquid as they simmer, so if the chili still looks soupy after 90 minutes, whisk in the masa harina or flour slurry and simmer uncovered a bit longer; simmering uncovered also helps some liquid evaporate.

Can I use ground turkey instead of beef?

Yes, though the chili will taste leaner and less rich; adding an extra tablespoon of oil when browning helps compensate for the lower fat content.

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