Step 3: Stir in Tomatoes and Beans
Pour in the diced tomatoes, tomato sauce, and diced tomatoes with green chilies. Add the kidney beans and pinto beans, then stir to combine. This mixture forms the flavorful and chunky chili base.
Step 4: Add Liquids and Seasoning
Add the beef broth (or water) to help thin the chili slightly and bring everything together. Then stir in all your seasonings:
- Chili powder
- Cumin
- Garlic powder
- Paprika
- Salt and black pepper
Add the white vinegar and sugar (if using). These ingredients balance the acidity and enhance the flavor.
Step 5: Simmer Slowly
Bring the chili to a gentle boil over medium heat. Once bubbling, reduce the heat to low, cover the pot loosely, and simmer for at least 45 minutes to 1 hour, stirring occasionally.
The longer it simmers, the better the flavor develops. For best results, let it cook slowly for up to 2 hours on low heat.
Step 6: Taste and Adjust
Before serving, taste your chili and adjust seasoning if needed. Add more salt, pepper, or chili powder to your preference.
🥣 Serving Suggestions
Serve your copycat Wendy’s chili hot in a bowl, garnished with:
- Shredded cheddar cheese
- Chopped green onions
- A dollop of sour cream
- Saltine crackers or warm cornbread on the side
This chili also makes a great topping for baked potatoes, nachos, or even chili cheese fries!
❄️ Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze in zip-top bags or containers for up to 3 months. Reheat gently on the stove or in the microwave.
✅ Final Thoughts
This Copycat Wendy’s Chili delivers a perfect balance of spice, savoriness, and slow-cooked comfort. Whether you’re feeding a family, prepping meals for the week, or just craving a bowl of nostalgia, this recipe hits the mark. Try it once, and it may become your go-to chili recipe forever.
Enjoy your homemade fast-food favorite—without the drive-thru!
