Wendy’s Copycat Chili Recipe

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When our family craves comfort food but wants to stay on budget, this copycat Wendy’s chili recipe hits the spot perfectly. I’ve tweaked the original recipe to work beautifully in a slow cooker, making it even more convenient for busy weeknights. My kids actually prefer this version to the restaurant’s – and at a fraction of the cost!

Wendy’s Copycat Chili Recipe

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Author: Penny Pinchin Mom

Ingredients

2 pounds ground beef
29 ounce can tomato sauce
29 ounce canned kidney beans with liquid
29 ounce canned pinto beans with liquid
1 cup medium diced onion
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
1 1/2 teaspoons black pepper
2 teaspoons salt
2 teaspoons cumin powder
3 tablespoons chili powder
2 cups water

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Instructions

Brown the ground beef in a large skillet over medium heat. Drain excess fat.
Add the browned beef to your slow cooker.
Add onions, celery, chilies, and tomatoes.
Pour in the tomato sauce, kidney beans, and pinto beans (with their liquid).
Season with salt, pepper, cumin, and chili powder.
Add water and stir to combine all ingredients.
Cover and cook on low for 6-8 hours or on high for 4 hours.

Notes

This recipe makes plenty for leftovers, which taste even better the next day. I often freeze portions for quick meals on busy nights. Serve with shredded cheese, sour cream, or diced onions – just like at Wendy’s!

Money-Saving Tip: Watch for sales on ground beef and stock up on canned beans when they’re discounted. I’ve found these ingredients often go on sale during the cooler months when chili season is in full swing.