Can I use ground turkey instead of beef?

Yes! Ground turkey works well in this Wendy's chili recipe, though the flavor will be slightly different. Use 85/15 ground turkey for the best texture and add an extra ½ teaspoon of salt to compensate for the milder flavor.

How can I make this chili spicier?

Increase the cayenne pepper to ¼ teaspoon or add diced jalapeños with the other vegetables. You can also use hot chili powder instead of regular chili powder for more heat in your copycat Wendy's chili.

Why does my chili taste different from Wendy's?

The most common issue is not simmering long enough. The homemade Wendy's chili needs the full cooking time to develop proper flavors. Also, make sure you're using the correct ratio of tomato juice to tomato purée.

Can I make this in an Instant Pot?

Absolutely! Brown the beef using the sauté function, then add all ingredients and cook on high pressure for 20 minutes with natural release. This easy Wendy's chili method saves time while delivering great results.

How do I prevent the chili from burning?

Keep the heat on low and stir every 15 minutes. If your Wendy's chili copycat starts sticking, reduce heat further and add a little water. Using a heavy-bottomed pot helps distribute heat evenly.

Wendy’s Chili Recipe – The Perfect Copycat Version |

Name: Wendy’s Chili Recipe – The Perfect Copycat Version
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Cuisine: American

Description

This Wendy’s chili recipe delivers all the hearty, comforting flavors of the famous fast-food chain’s beloved chili right in your own kitchen. With its rich tomato base, tender ground beef, and perfect blend of beans and spices, this copycat Wendy’s chili tastes remarkably close to the original that millions of people crave.

Ingredients

Scale

2 pounds fresh ground beef
1 quart tomato juice
1 29-ounce can tomato purée
1 15-ounce can red kidney beans, drained
1 15-ounce can pinto beans, drained
1 medium-large onion, chopped (about 1½ cups)
½ cup diced celery
¼ cup diced green bell pepper
¼ cup chili powder (adjust for spice level)
1 teaspoon ground cumin
1½ teaspoons garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon sugar
⅛ teaspoon cayenne pepper (optional for heat)

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Instructions

Brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks. Cook until completely browned and no pink remains, about 8-10 minutes. Drain excess fat thoroughly.
Transfer the cooked ground beef to a 6-quart pot or large Dutch oven.
Add the tomato juice and tomato purée to create the signature broth consistency.
Add drained kidney beans, pinto beans, chopped onion, diced celery, and green bell pepper. Mix everything together thoroughly.
Season the chili by adding chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper if using. Stir well to distribute all seasonings evenly.
Bring the mixture to a gentle boil, then reduce heat to low. Cover and let simmer for 1 to 1½ hours, stirring every 15 minutes to prevent sticking.
Taste and adjust seasonings as needed during the last 30 minutes of cooking.
Serve hot with your favorite toppings like shredded cheese, sour cream, or crusty bread.

Notes

The key to authentic Wendy’s chili flavor lies in the long, slow simmer that develops deep flavors. Don’t rush this process. Alternative slow cooker method: transfer everything to a slow cooker and cook on low for 3-4 hours. The chili keeps in the refrigerator for up to 5 days and freezes beautifully for up to 6 months.

Prep Time: 15 minutes
Cook Time: 1.5 hours
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 8g
Sodium: 850mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 7g
Protein: 28g
Cholesterol: 75mg