Wendy’s Chili Recipe

This Copycat Wendys Chili Recipe is inspired by the famous chili from the fast food restaurant. A simple but flavorful stove-top chili recipe that takes about 45 minutes to make. Perfect for game-day, parties or an easy dinner. Cook this chili on the stovetop, in a slow cooker or instant pot.

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Stovetop Chili

Wendy’s Chili has such a reputation. Love it or hate it, most everybody has heard of the famous chili at Wendy’s. Like most things fast food, I used to enjoy the chili at Wendy’s but over the years either the chili or my taste buds have changed.

This hearty Wendys chili recipe is inspired by the Wendy’s chili I remember from years ago. Thick, rich, flavorful chili that is great alone or with other dishes. This chili is perfect for Super Bowl parties or any game-day get-togethers.

GROUND BEEF:

I prefer to use a lean ground beef that way I don’t have much (if any) fat to drain off. But any ground beef you have on hand will work, just be sure to drain off any excess grease.

SPICE LEVEL OF CHILI:

If you are sensitive to spice, you can go ahead and reduce the chili powder. For an added kick, include ¼ teaspoon cayenne pepper.

BEAN OPTIONS: 

Wendy’s Chili uses a combo of kidney beans and pink beans. This recipe calls for a can of kidney beans and a can of pinto beans. Pinto or Pink beans can be used. Or you can omit the pinto beans altogether and just use kidney beans.

COOK TIME:

The simmer time is about 30 minutes on this chili. If you happen to have more time, any additional simmering will deepen the flavors.

SLOW COOKER INSTRUCTIONS:

In a large pot over medium high heat, warm the olive oil. Add the onions and saute for 2 minutes. Add the diced green peppers to the pot and saute the vegetables for another 2-3 minutes until tender.

Add the ground beef to the sauteed vegetables and cook until brown and crumbled. Drain any excess grease.

Stir in the sugar and spices until well mixed.

Add the meat mixture and remaining ingredients to a 5 quart or large slow cooker, stir well to combine.  Cook on high for 3-4 hours or low for 6-8. Adjust salt and pepper to taste and serve with your favorite toppings, enjoy!

INSTANT POT INSTRUCTIONS:

Set the Instant Pot to the saute feature and warm the olive oil. Add the onions and saute for 2 minutes. Add the diced green peppers to the pot and saute the vegetables for another 2-3 minutes until tender.

Add the ground beef to the sauteed vegetables and cook until brown and crumbled. Drain any excess grease.

Stir in the sugar and spices until well mixed.

Add the remaining ingredients to the Instant Pot and lock the lid on top. Adjust the steam valve to sealed and set to cook on manual high pressure for 15 minutes (it will take 10-15 minutes for the IP to come to pressure). Once the Instant Pot has finished cooking it will beep. Do a natural release for 15 minutes and then turn the steam valve to release any remaining steam. Once the pin pressure indicator has dropped, remove the lid. Stir the chili well, adjust salt and pepper to taste and serve with your favorite toppings, enjoy!

CHILI STORAGE AND REHEATING INSTRUCTIONS: 

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

More Fast Food Copycat Recipes:

Spicy Chicken Sandwich – Big Mac Salad – Taco Bell Mexican Pizza – Copycat White Castle Burgers – Beef Meximelts – Arby’s Sauce Recipe – Iced Pineapple Matcha Latte

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