Copycat Wendy’s Chili with Ground Beef and Beans

When the lid comes off this pot, the tomatoes and beef still look a little loose, but the vegetables have softened and the beans are starting to settle into the…

By Riley • October 25, 2026 • Reading time: 9 min

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When the lid comes off this pot, the tomatoes and beef still look a little loose, but the vegetables have softened and the beans are starting to settle into the broth. Give the chili its full simmer before deciding it needs less water; that time is what brings the texture together. This copycat Wendy’s chili has the familiar beef-and-bean heartiness I want from a big Dutch oven, without a fussy list of steps.

I use 85% lean ground beef so the chili has a rich, savory base without leaving too much fat behind. The onion, bell pepper, and celery soften before the tomatoes go in, which gives them time to sweeten and mellow. Then the pot simmers gently, with the lid partly on, until the vegetables are tender and the liquid has thickened around the beans. A short rest off the heat lets everything settle into a hearty bowl of chili.

Why the Chili Starts Looser Than You Expect

The pot begins with more liquid than the finished chili needs: there’s water, tomato juice, and tomato sauce, along with moisture released by the vegetables as they cook. That isn’t a mistake. The beans and vegetables need time in that liquid to soften, and the gentle simmer gives the tomatoes and spices time to come together without scorching the bottom of the pot.

Keep the lid partially on rather than sealing the pot or leaving it wide open. A partly covered pot holds enough moisture for a steady simmer while allowing some liquid to cook off. Stirring every 15 minutes also matters; beans settle, and a quick pass across the bottom helps keep the thickening chili from sticking. If you judge the consistency too early, you may be tempted to change the liquid before the simmer has done its work. By the end, the vegetables should be tender and the chili should cling to the beans instead of pooling like broth.

Why the Beef, Beans, and Tomato Base Work Together

• Ground beef — 85% lean beef gives the chili a savory base with enough fat for browning. The inexpensive grocery-store package works well here; break the meat into small pieces as it cooks so you don’t end up with large clumps.
• Onion, bell pepper, and celery — This trio brings sweetness and a soft vegetable bite to the pot. Dice the pieces fairly evenly so they soften at a similar pace. Fresh vegetables are worth using; they’re doing more than adding color.
• Canned diced tomatoes and tomato sauce — The diced tomatoes bring pieces of tomato and their juices, while tomato sauce gives the broth a smoother base. Use both, and keep the juice from the diced tomatoes. Canned tomatoes are a practical choice here because their liquid is already part of the chili’s balance.
• Kidney and pinto beans — Kidney beans hold their shape, while pinto beans soften more readily and help give the chili a fuller texture. Drain and rinse both types before adding them; the beans go into the pot ready to simmer, not with their canning liquid.
• Chili powder, cumin, and oregano — These dried seasonings build the familiar warm, earthy chili flavor as they simmer with the tomatoes. Use spices that smell aromatic when you open the containers; old, flat spices won’t bring the same character. The small amount of sugar balances the tomato base rather than making the chili taste sweet.

Build the Chili in the Same Pot, Then Let It Simmer

Brown the Beef Until No Pink Remains

Set a 6-quart Dutch oven or heavy pot over medium-high heat and add the ground beef. Break it into small pieces as it cooks, giving it 8–10 minutes to brown. It should reach 160°F before you move on. Drain the excess fat so the finished chili doesn’t carry a greasy layer across the surface.

Soften the Vegetables Before Adding Garlic

Add the diced onion, green bell pepper, and celery to the browned beef. Cook for 5–7 minutes, stirring occasionally, until the vegetables have softened rather than staying crisp. Stir in the minced garlic and cook for 30 seconds. Garlic can turn bitter if it sits too long on the hot pot, so move straight to the next stage once it smells fragrant.

Bring the Tomatoes, Beans, and Seasonings Together

Stir in the diced tomatoes with their juice, tomato sauce, drained and rinsed kidney beans, drained and rinsed pinto beans, water, chili powder, cumin, oregano, sugar, salt, and black pepper. Scrape the bottom as you stir so the browned beef and softened vegetables are distributed through the liquid. Bring the pot to a simmer, then reduce the heat to low and partially cover it. A steady, gentle simmer is what you want; a hard boil can break up the beans and make the chili sputter.

Simmer Until Thick, Then Rest

Let the chili simmer for 60–75 minutes, stirring every 15 minutes. The vegetables should be tender, and the broth should look thicker and more integrated with the beans than it did at the start. If the bottom begins to catch, lower the heat and stir across the base of the pot. Remove the pot from the heat and let it stand for 10 minutes before serving.

Simple Changes for a Different Bean-to-Chili Balance

Questions That Come Up While Making This Chili

Copycat Wendy's Chili with Ground Beef and Beans

Copycat Wendy's chili simmers ground beef, tomatoes, and three kinds of beans into a thick, hearty bowl. The vegetables soften as the chili cooks low and slow, making this a satisfying one-pot dinner.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 23 minutes mins

Resting time 10 minutes mins

Total Time 1 hour hr 48 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 590

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb ground beef 85% lean
• 1 yellow onion medium, diced
• 1 green bell pepper diced
• 2 celery ribs, diced
• 2 cloves garlic minced
• 2 cans (14.5 oz) diced tomatoes with their juice
• 1 can (15 oz) tomato sauce
• 2 cans (15 oz) kidney beans drained and rinsed
• 1 can (15 oz) pinto beans drained and rinsed
• 2 cups water
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp granulated sugar
• 1 tsp kosher salt
• 0.5 tsp black pepper

Equipment

• 1 6-quart Dutch oven

Method

 

1. In a 6-quart Dutch oven or heavy pot over medium-high heat, cook the ground beef, breaking it into small pieces, for 8–10 minutes, until browned and it reaches 160°F. Drain excess fat.
2. Add the onion, bell pepper, and celery; cook for 5–7 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
3. Stir in the diced tomatoes, tomato sauce, kidney beans, pinto beans, water, chili powder, cumin, oregano, sugar, salt, and black pepper.
4. Bring the chili to a simmer, then reduce the heat to low and partially cover the pot. Simmer for 60–75 minutes, stirring every 15 minutes, until the vegetables are tender and the chili has thickened.
5. Remove the pot from the heat and let the chili stand for 10 minutes before serving.

Notes

For the best texture, break the beef into small pieces as it browns. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. For a lighter variation, replace the ground beef with lean ground turkey.