Ingredients
Equipment
Method
How to Make Authentic Wendy's Copycat Chili
- Grab your Food Processor and finely mince or grate your celery and green bell pepper. Heat your Large Stock Pot over medium-high heat. Add the ground beef and begin to brown it, breaking it up with a wooden spoon, until the Maillard Reaction starts to develop.
- Once the ground beef is about halfway browned, add in your finely minced celery and bell pepper. Cook together until the beef is fully browned and vegetables are tender and fragrant (about 5-7 minutes). Drain off any excess grease from the pot.
- Add all remaining ingredients into the Large Stock Pot, except for the Cheddar Cheese and Saltine Crackers. This includes undrained Pinto Beans, Kidney Beans, Worcestershire Sauce, Tomato Sauce, Diced Tomatoes, Chili Powder, Cumin, Salt, and Black Pepper. Stir thoroughly to combine. Bring the mixture to a gentle boil, then immediately reduce heat to a low simmer. Cover and simmer for approximately 30 minutes, allowing flavors to meld and deepen.
- After simmering, ladle generous servings into bowls. Top each serving with plenty of freshly shredded Cheddar Cheese and serve alongside crisp Saltine Crackers.
Slow Cooker (Crock Pot) Method
- In a separate skillet, brown your ground beef as directed in Step 1 and Step 2 of the stove-top instructions, finely mincing the celery and green bell pepper with a Food Processor and sautéing them with the beef. Drain off any excess grease.
- Transfer the browned beef and sautéed vegetables to your Crock Pot. Add all remaining ingredients (except cheese and crackers) to the Slow Cooker. Stir well to combine everything.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chili is heated through and flavors have melded.
- Stir thoroughly before serving, then top with Cheddar Cheese and Saltine Crackers.
Instant Pot Method
- Use the Sauté Function on your Instant Pot. Brown the ground beef directly in the pot, breaking it up. Halfway through, add your finely minced celery and green bell pepper (prepped with the Food Processor) and continue to cook until beef is browned and vegetables are tender.
- Cancel the Sauté function and carefully drain off any excess grease from the pot.
- Return the pot to the Instant Pot base. Add all remaining ingredients (except cheese and crackers). Stir well to combine.
- Secure the lid and make sure the venting knob is sealed. Select Manual or Pressure Cook on High for 20-25 minutes.
- Once cooking is complete, allow for a natural Pressure Release for at least 10 minutes, then manually quick release any remaining pressure. Stir well before serving, then top with Cheddar Cheese and Saltine Crackers.
Nutrition
Notes
For the best Wendy's Chili, finely mince celery and bell pepper with a food processor for that signature smooth texture. Do not drain the pinto or kidney beans; their liquid is key for authentic body and flavor. This chili tastes even better the next day, making it ideal for meal prep. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop. Nutrition information is estimated based on common ingredients and serving sizes and may vary.