If you’re a fan of Wendy’s chili but want to enjoy it in the comfort of your home without breaking the bank, this Copy Cat Chili Recipe is the perfect solution! Crafted to be incredibly close to the real deal, this hearty and flavorful chili will satisfy your cravings and impress your taste buds.

WENDY’S CopyCat Chili Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8-10

Ingredients:

• 1 onion, chopped
• 1 bell pepper, chopped
• 1 (14 ounce) can stewed tomatoes
• 4 (8 ounce) cans tomato sauce
• 1 (14 ounce) can ranch style beans
• 1 (14 ounce) can pinto beans
• 1 (14 ounce) can kidney beans
• 1 (10 ounce) can diced tomatoes
• 1 (1-1/4 ounce) package McCormick mild chili seasoning
• 2 lbs ground beef

How to Make CopyCat Wendy’s Chili Recipe

1. Brown the Ground Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it into small pieces as it cooks. Drain any excess fat.
2. Add Chopped Onion and Bell Pepper: Add the chopped onion and bell pepper to the pot with the browned ground beef. Cook and stir until the onion and pepper are tender, approximately 5 minutes.
3. Incorporate Canned Ingredients: Pour the stewed tomatoes, tomato sauce, ranch style beans, pinto beans, kidney beans, and diced tomatoes (with their juices) into the pot with the cooked meat, onion, and pepper.
4. Add Chili Seasoning: Sprinkle the McCormick mild chili seasoning over the mixture in the pot. Stir well to combine all the ingredients.
5. Simmer the Chili: Bring the chili to a simmer over medium-low heat. Let it cook, uncovered, for about 30-40 minutes, allowing the flavors to meld together beautifully. Stir occasionally to prevent sticking.
6. Serve and Enjoy: Once the chili has reached the desired consistency and the flavors have developed, it’s ready to serve. Ladle the Copy Cat Wendy’s Chili into bowls, and feel free to garnish with your favorite toppings like shredded cheese, sour cream, chopped green onions, or jalapeño slices.

Storage Tips: This chili recipe also freezes nicely, making it ideal for meal prep or stocking up for future cravings. Allow the chili to cool completely before transferring it to airtight containers or freezer bags. Label the containers with the date and freeze for up to 3 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

Note: Experiment and make it your own! Feel free to adjust the spice level by using a hotter chili seasoning or adding extra jalapeños. You can also throw in some corn kernels or diced carrots for added texture and sweetness.

Now, grab your apron and get ready to delight your taste buds with this sensational Wendy’s Copy Cat Chili Recipe. Enjoy!

Frequently Asked Questions (FAQs) – Wendy’s Copy Cat Chili Recipe 

1. Can I use ground turkey or chicken instead of ground beef? Absolutely! You can substitute ground beef with ground turkey or chicken for a leaner option. Keep in mind that the flavor may vary slightly, but it will still be delicious.

2. Is this chili recipe spicy? The McCormick mild chili seasoning provides a balanced level of spiciness. However, if you prefer a milder or spicier chili, feel free to adjust the seasoning to your taste by using a different chili blend or adding more chili powder.

3. Can I use dried beans instead of canned beans? Yes, you can use dried beans, but they will require pre-soaking and longer cooking times. Follow the instructions on the dried bean packaging for proper soaking and cooking before adding them to the chili.

4. Can I make this chili in a slow cooker? Absolutely! To make this chili in a slow cooker, follow the browning step for the ground beef in a separate skillet. Then, transfer the browned beef along with all the ingredients (except the chili seasoning) to the slow cooker. Stir well and cook on low for 6-8 hours or on high for 3-4 hours. Add the chili seasoning in the last hour of cooking.

5. Can I freeze the chili after cooking? Yes, this chili recipe freezes beautifully. Allow the chili to cool completely before transferring it to airtight containers or freezer bags. Label the containers with the date and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave when you’re ready to enjoy it again.

6. What toppings go well with this chili? You can get creative with toppings! Some popular choices include shredded cheddar cheese, diced onions, sour cream, chopped green onions, jalapeño slices, or a squeeze of fresh lime juice. Customize it to your liking!

7. How many servings does this recipe make? This recipe makes approximately 8-10 servings, depending on the portion size.

8. Can I make this chili ahead of time for a party or gathering? Absolutely! This chili is perfect for preparing in advance. Make it a day ahead, let it cool, and refrigerate it overnight. Reheat on the stovetop before serving. The flavors will have even more time to meld together, making it even more delicious.

9. Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes. Chop them into small pieces and use them in place of the canned tomatoes. Keep in mind that canned tomatoes provide a slightly different texture and consistency to the chili.

10. Is this recipe suitable for vegetarians? The original recipe includes ground beef, but you can easily make it vegetarian-friendly by omitting the meat and doubling up on the beans. Add some extra veggies like zucchini or mushrooms for added texture and flavor.

Enjoy your homemade Wendy’s Copy Cat Chili, and feel free to experiment to make it uniquely yours!