Some scents feel like time travel. For me, the savory steam of chili bubbling away on the stove is pure memory—windows fogged, family gathered, and that familiar chorus of “Is it ready yet?” My mom’s chili nights were a ritual, each spoonful like a hug you could taste.

Years later, Wendy’s chili became my grown-up comfort food. After long drives, late nights, or hectic workdays, I’d find myself pulling into the drive-thru just for that rich, beefy, bean-filled cup. Eventually, I realized I could bring that same cozy flavor home—and this recipe was born.

This homemade version nails the balance: hearty ground beef, tender beans, tomato richness, and just the right kick of spice. It’s thick, satisfying, and even better the next day. Perfect for weeknight dinners, lazy Sundays, game days, or whenever you want comfort without fuss.

Wendy’s Copycat Chili

Ingredients

Instructions

1. Brown the Beef

• In a large pot over medium heat, cook ground beef until fully browned.
• Drain excess grease if needed.

2. Sauté the Veggies

• Add onion, bell pepper, and celery. Cook 5–7 minutes until softened.
• Stir in garlic and cook for 30 seconds until fragrant.

3. Build the Base

• Add crushed tomatoes, beef broth, tomato paste, kidney beans, and pinto beans. Stir well.

4. Season Generously

• Sprinkle in chili powder, cumin, paprika, oregano, salt, pepper, sugar, and cayenne (if using). Mix thoroughly.

5. Simmer to Perfection

• Bring to a gentle boil, then reduce heat to low.
• Simmer uncovered for 30–40 minutes, stirring occasionally, until thick and rich.

6. Taste & Serve

• Adjust seasoning if needed.
• Ladle into bowls and serve hot.

Notes

• Even better the next day—make ahead if you can.
• Freezes beautifully for quick meals later.
• Top with shredded cheese, sour cream, or green onions for extra flair.