Last updated on July 4th, 2024 at 11:43 pm
Make this Wendy’s copycat chili recipe at home in less than an hour. Easy and delicious with just the right amount of heat. Most of us know Wendy’s for their fast-food burgers and fries. However, there is another side to the restaurant, their chili recipe.
We all know that Wendy’s chili is delicious, but there are some days when we don’t feel like going to the drive thru. With this recipe you can make it at home and enjoy it with your family or friends. The best time to enjoy your favorite food is when it’s fresh out of the pot.
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This Wendy’s copycat chili recipe is sure to please any fan of Wendy’s Chili. It is easy to make and tastes just like the original dish. So, if you’re looking for a new dinner idea or craving some good old fashioned comfort food, this might be one way to go.
Ever wonder what’s in that delicious chili you’re about to eat? For years, I have enjoyed chili from this fast food chain. It is the perfect chili recipe to fill me up and keep me fueled throughout the day.
Copycat Version Recipe
There are many different types of chili, and they all vary in ingredients. However, there is one thing that every good bowl of chili should have. That would be meat and a perfect blend of spices. Meat is a great source of protein and iron. It can also provide you with antioxidants like vitamin A and zinc which help fight off viruses and infection. Plus, it’s delicious.
Is Wendy’s Chili Gluten Free?
Yes, it is. This is a delicious fast-food item that can be enjoyed without worry. It is gluten free.
Here are a few gluten-free topping ideas for your chili too.
Sour Cream. I love a dollop of this on chili sometimes. It adds a delicious creamy taste.
Cheddar Cheese. You can ask Wendy’s to add a sprinkling of cheese on top of your chili. For me, all cheese that gets melty and gooey works for this chili.
Salsa. If you like a bit more of the spicy and tomato flavor, add a dollop of salsa on top. https://patternprincess.com/?s=salsa
Onions or Fresh Chives. This adds a nice crunch and a bit of mild heat without adding glutens.
Hot Sauce. If you really what to kick it up a notch, add some extra hot sauce.
Cayenne Pepper. Just a pinch will add the perfect spicy flavor.
Carbs in Wendys Chili
Wendy’s chili contains approximately 16 grams of carbohydrates per serving. Keep in mind that nutritional information can vary over time and may differ based on specific ingredients or regional variations.
For the most accurate and up-to-date nutritional information, I recommend checking Wendy’s official website or contacting them directly. Additionally, serving sizes may also affect the total carb count, so be mindful of portion sizes when considering carbohydrate intake.
What to Serve with a Cup of Chili?
Easy additions to a cup of chili for the perfect lunch or dinner include:
- Corn chips
- Saltine Crackers
- Corn Bread
- Bread Sticks
- Baked Potatoes
- Onion Rings
- Grilled Cheese
- Coleslaw
- Mojito
- Fresh Salad
Copycat Wendy’s Chili Sauce Recipe
If you have ever added a bit of Wendy’s hot sauce to your chili, I have a surprise for you. Here are the ingredients in the sauce. This chili sauce can be added to anything you want to kick up the heat a notch. It just takes a few minutes to put this together and it stores well too.
- 1 teaspoon salt
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 cup hot water
- 1 teaspoon unflavored gelatin
- 2 tablespoons corn syrup
- 1 tablespoon white vinegar
Stir all ingredients well together and store in a bottle with tight cap.
Store at room temperature and use within 6 months.
Ingredients in This Delicious Chili
This warm and hearty chili is made with just a few ingredients, but it tastes amazing. It is a signature recipe that includes ingredients you probably have on hand and in your pantry.
- Olive Oil
- Ground Beef
- Yellow Onion
- Green Bell Pepper
- Celery
- Stewed Tomatoes
- Tomato Sauce
- Tomatoes with Green Chiles
- Water
- Kidney Beans
- Pinto Beans
- Chili Seasoning Mix
- White Vinegar
- Salt to taste
- Black Pepper to taste
Secret Blend of Spices Ingredient List
If you prefer to make your own chili spice mix, it can be done in just a few minutes. These spices add just the right amount of heat and flavor.
How to Make Wendy’s Chili Copycat Recipe
Add olive oil to a large pot and brown the ground beef on medium-high heat on the stove top until the meat is cooked through. Approximately 5 minutes.
Add the onion, celery, and bell pepper to the ground beef mixture and cook until the onions are translucent.
Pour in the stewed tomatoes, diced tomatoes with green chiles, tomato sauce water, chili seasoning mix, salt and black pepper, kidney beans, and pinto beans. Stir to combine and break up any chunks of the stewed tomatoes.
If you would like a bit more heat, add hot sauce or ground cayenne pepper.
Simmer 45 minutes. Add the vinegar into the chili mixture.
Serve with your favorite toppings.
Make This Spicy Chili in the Slow Cooker
Brown the ground beef in a large skillet and transfer to the slow cooker. Add the remaining ingredients and cook on high for 2 hours or low for 4 hours. When it is hot and bubbly, it is ready to serve with your favorite toppings.
Time Saving Tip: If you want to save a bit of cooking time, when browning the beef, add the diced onion, celery and green bell pepper to the mixture and cook until the onions are translucent. That way, the chili mixture just has to heat up in the slow cooker.
How to Freeze Chili
Make a double batch and freeze this chili in smaller airtight containers. Freezing chili is a great way to preserve its delicious flavors and enjoy it later. It is a perfect recipe to make ahead, and meal prep. Keep this in the freezer for up to 6 months.
Here is how to do it:
Cool the Chili.
Allow the cooked chili to cool completely before freezing. It’s essential to cool it down to room temperature to prevent condensation and ice crystals from forming during the freezing process.
Choose Freezer-Safe Containers.
Select appropriate containers or resealable freezer bags for freezing the chili. Ensure they are made for freezer storage to prevent freezer burn and maintain the quality of the chili.
Portion the Chili.
Decide on the portion sizes that you’d like to have when serving the chili later. It’s often best to freeze chili in individual or family-sized portions, depending on your needs.
Fill the Containers or Bags.
Spoon the cooled chili into the freezer-safe containers or resealable bags, leaving some space at the top for expansion during freezing. Be sure to remove any excess air from the bags before sealing to minimize the risk of freezer burn.
Label the Containers.
Use labels and markers to write the date and contents on each container or bag. This will help you keep track of how long the chili has been in the freezer and avoid confusion with other frozen items.
Freeze the Chili.
Place the labeled containers or bags of chili in the freezer. Ensure they are laid flat initially to allow for more efficient freezing and easy stacking.
Freezing Duration.
Chili can typically be stored in the freezer for up to 4-6 months without a significant loss in quality. For longer storage, consider using a vacuum sealer to remove all the air from the freezer bags.
Thaw and Reheat.
When you’re ready to enjoy the chili, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, reheat the chili on the stovetop or in the microwave until it reaches a safe serving temperature (above 165°F or 74°C).
Optional: Add Fresh Toppings: Before serving, you can add fresh toppings like shredded cheese, sour cream, chopped cilantro, or diced onions to enhance the flavors and textures.
How Long Does Leftover Chili Last?
The shelf life of chili in the refrigerator depends on various factors such as the ingredients used, how it was cooked, and how it has been stored. In general, homemade chili can last for about 4 to 5 days in the refrigerator.
To maximize the shelf life of your chili, follow these guidelines:
Cool Quickly: After cooking, allow the chili to cool down quickly by transferring it to a shallow container. This helps prevent bacteria growth.
Refrigerate Right Away: Place the cooled chili in an airtight container or cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator within 2 hours of cooking.
Check for Signs of Spoilage: Before consuming leftover chili, always check for any signs of spoilage, such as off smells, unusual texture, or mold growth. If you notice any of these, discard the chili immediately.
If you know you won’t be able to consume the chili within 3 to 4 days, consider freezing it instead. Frozen chili can last for several months without compromising its quality. Just follow the freezing instructions mentioned in the previous response.
Wendy’s Copycat Chili Recipe
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Kitchen Essentials
Ingredients
- 2 Tablespoons Olive Oil
- 2 Pounds Ground Beef
- 2 Stalks Celery Diced
- 1 Medium Onion Diced
- 1 Medium Green Bell Pepper Diced
- 14 Ounces Stewed Tomatoes 1 Can
- 10 Ounces Tomatoes with Green Chiles Diced, 1 Can
- 14 Ounces Tomato Sauce 1 can
- 1 Cup Water
- 2.5 Ounces Chili Seasoning Mix 2 Packages McCormick Milk Chili Seasoning Mix
- 14 Ounces Kidney Beans 1 Can undrained
- 14 Ounces Pinto Beans 1 Can undrained
- Salt to taste
- Black Pepper to taste
- 1 Tablespoon White Vinegar
text ingredients
Instructions
- Add olive oil to a large pot and brown the ground beef on medium-high heat on the stove top until the meat is cooked through. Approximately 5 minutes.2 Tablespoons Olive Oil, 2 Pounds Ground Beef
- Add the onion, celery, and bell pepper to the ground beef mixture and cook until the onions are translucent.2 Stalks Celery, 1 Medium Onion, 1 Medium Green Bell Pepper
- Pour in the stewed tomatoes, diced tomatoes with green chilies, tomato sauce, water, chili seasoning mix, salt and black pepper, kidney beans, white vinegar, and pinto beans. Stir to combine and break up any chunks of the stewed tomatoes.14 Ounces Stewed Tomatoes, 10 Ounces Tomatoes with Green Chiles, 14 Ounces Tomato Sauce, 1 Cup Water, 2.5 Ounces Chili Seasoning Mix, 14 Ounces Kidney Beans, 14 Ounces Pinto Beans, Salt, Black Pepper, 1 Tablespoon White Vinegar
- If you would like a bit more heat, add hot sauce or ground cayenne pepper.
- Simmer 45 minutes. Add the vinegar into the chili mixture.
- Serve with your favorite toppings.
Your Own Private Notes
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Notes
Make This Spicy Chili in the Slow Cooker
Brown the ground beef in a large skillet and transfer to the slow cooker. Add the remaining ingredients and cook on high for 2 hours or low for 4 hours. When it is hot and bubbly, it is ready to serve with your favorite toppings.Time Saving Tip:
If you want to save a bit of cooking time, when browning the beef, add the diced onion, celery and green bell pepper to the mixture and cook until the onions are translucent. That way, the chili mixture just has to heat up in the slow cooker.Storing and Freezing this Chili
Make a double batch and freeze this chili in smaller airtight containers. It is a perfect recipe to make ahead, and meal prep. Keep this in the freezer for up to 6 months. It also stores well in the refrigerator for up to 5 days. Just take out of the freezer, thaw, and reheat. Add your favorite toppings and enjoy a quick and hearty bowl of the best chili.Nutrition
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You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.