What kind of meat does Wendy's use in their chili?

Wendy’s is believed to use leftover hamburger patties, which are chopped and added to the chili. At home, use 80/20 ground beef and leave larger chunks for an authentic feel.

Can I make Wendy’s chili in a slow cooker?

Absolutely. Brown the beef and aromatics first, then transfer everything to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours .

Is Wendy’s chili gluten-free?

Yes, generally speaking, Wendy’s chili is gluten-free. This copycat recipe is too—just double-check your canned goods and spice blends for hidden gluten.

How long does homemade Wendy’s chili last in the fridge?

Store it in an airtight container in the fridge for up to 5 days . It also freezes well for up to 3 months .

Wendy’s Chili Recipe – The Best Copycat You’ll Ever Make

Name: Wendy’s Chili
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 tablespoons neutral oil (canola or grapeseed); 1 1/4 pounds ground beef (80/20); 1 1/2 teaspoons kosher salt; 1 medium yellow onion, diced (about 2 cups); 2 stalks celery, chopped (about 1/2 cup); 1 medium jalapeño, seeds removed and finely chopped (about 2 tablespoons); 1 tablespoon ground cumin; 1 tablespoon chili powder; 6 cups water; 1 (15-ounce) can tomato sauce; 2 (15-ounce) cans diced tomatoes, not drained; 1 (10-ounce) can diced tomatoes with green chilis (Ro-Tel), not drained; 2 (15-ounce) cans red kidney beans, drained and rinsed; 1 (15-ounce) can pinto beans, drained and rinsed; 1 (15-ounce) can Great Northern or cannellini beans, drained and rinsed; 1 tablespoon granulated sugar; Crumbled saltines and hot sauce (optional, for serving)

Wendy’s Chili

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A hearty and comforting copycat Wendy’s Chili Recipe made with ground beef, three types of beans, tomatoes, and a perfect blend of spices. Easy to make at home, it’s ideal for weeknight dinners or meal prep.

Author: Catherine
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 6 to 8 servings
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

2 tablespoons neutral oil (canola or grapeseed)
1 1/4 pounds ground beef (80/20)
1 1/2 teaspoons kosher salt
1 medium yellow onion, diced (about 2 cups)
2 stalks celery, chopped (about 1/2 cup)
1 medium jalapeño, seeds removed and finely chopped (about 2 tablespoons)
1 tablespoon ground cumin
1 tablespoon chili powder
6 cups water
1 (15-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes, not drained
1 (10-ounce) can diced tomatoes with green chilis (Ro-Tel), not drained
2 (15-ounce) cans red kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can Great Northern or cannellini beans, drained and rinsed
1 tablespoon granulated sugar
Crumbled saltines and hot sauce (optional, for serving)

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Instructions

Heat oil in a large pot over medium-high heat.
Add ground beef and salt, cook undisturbed for 4–5 minutes.
Break beef into chunks (leave some larger), cook until browned, 8–10 minutes total.
Drain excess fat using a colander and return beef to the pot.
Add onion, celery, and jalapeño; cook until onions are translucent, about 5 minutes.
Stir in cumin and chili powder; cook for 30 seconds until fragrant.
Add water, tomato sauce, diced tomatoes, Ro-Tel, and all three types of beans.
Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes.
Stir in sugar and remove from heat.
Serve hot with crumbled saltines and optional hot sauce.

Notes

Don’t over-stir the beef to maintain chunkier texture.
For extra richness, let the chili rest for 10–15 minutes before serving.
Store in the fridge for up to 5 days or freeze for 3 months.
Use Ro-Tel for the signature spice and tang.
Drain and rinse beans to reduce sodium and improve texture.

Find it online: https://recipeshots.com/wendys-chili-recipe-2025/