Wendy's Copycat Chili Recipe in the Slow Cooker

This easy, hands-off Wendy's Copycat Chili in the slow cooker is hearty and filled with rich flavor. It's the perfect comfort food dinner for the whole family, without leaving your kitchen. Stovetop and Instant Pot instructions are included too!

My wife has always been a big fan of Wendy's chili. I love a good comfort food meal, so I wanted to recreate their famous chili right at home. My no-fuss homemade Wendy's Copycat Chili is made right in the slow cooker to keep preparation super simple. Plus, it will fill your kitchen with mouthwatering smells all day long.

After tweaking the recipe a handful of times, it's finally received the golden stamp of approval from my wife (now she prefers my version over Wendy's!). Hearty, meaty, and packed with beans and vegetables, this Wendy's Copycat Chili is simple to make, foolproof, and rivals the restaurant version. Make this, and skip the drive-thru!

And if you prefer to make this on the stovetop or in the Instant Pot, I give you those instructions too. If you like the flavors in this dish, try some of our other chili recipes, like our Chili Cheese Hot Dogs and this Crockpot Chicken Chili.

Reader Review: "Best chili ever!" - Phyllis

Ingredients

• Ground Beef - browned first for the best flavor and texture - don't skip this step, or the chili can turn out with a sandy texture.
• Chili Seasoning - added in two stages - half while browning the beef, half in the crockpot.
• Onion, bell pepper, and celery - diced fresh for texture and classic chili flavor.
• Canned tomatoes and kidney beans - only the kidney beans are drained and rinsed before adding. Roughly processing or blending the tomatoes gets the chili closer to Wendy's smoother texture.
• Apple cider vinegar or white vinegar - a small addition that balances and rounds out the chili's flavor.
• Sugar and liquid smoke - optional, for an even closer match to the original Wendy's taste.
• Toppings - freshly shredded cheddar cheese, sour cream, diced onion, chives, and saltine crackers are all delicious options.

See recipe card for quantities.

How to make Wendy's copycat chili in the slow cooker

1. Step 1: In a large skillet on medium-high heat, brown the ground beef. When it's 80% fully cooked, add in half of the chili seasoning.
2. Step 2: Dice onion, bell pepper, and celery stalks. Open all canned ingredients and strain only the kidney beans.

Expert Tips

• Don't skip browning the beef - it adds a deeper, caramelized flavor. And adding it raw to the slow cooker leads to a soft, unpleasant texture.
• Only drain and rinse the kidney beans - leave the tomatoes and their liquid as-is (or blend them) for the right chili consistency.
• Add a splash of apple cider vinegar - to balance and round out the flavors.
• Use a 6-quart or larger crockpot - and double the recipe for a crowd or game day.
• Cook low and slow - the longer the chili simmers, the more the flavors develop, so low and slow is worth the wait.

STovetop instructions

You can easily make this Wendy's copycat chili on the stovetop if preferred. Brown and drain the meat, then add all of the ingredients to the pot per the recipe, and bring to a boil.

Lower the heat to a simmer and cook on very low for 45-60 minutes, until the flavor melds and the desired consistency is reached. Remove the lid and let the chili reduce and thicken, if needed.

Instant Pot Instructions

It's simple to adapt this recipe to an Instant Pot method. Brown the meat, add the veggies, and the remaining ingredients as per the recipe, then cook on high for 10-15 minutes. This is a great way to make the slow-cooked version in just minutes.

variations & substitutions

• Add optional sugar and liquid smoke - for a deep smoky flavor even closer to the original Wendy's chili. Smoked paprika, ancho chile powder, and chipotles in adobo sauce would also do the trick.
• Serve as a topping or mix-in - over a baked potato, for chili dogs, on loaded nachos, or chili mac.
• Add diced onion and chives - on top, to serve, along with the classic cheese and sour cream.
• Mix in other beans - halve the kidney beans with black beans for a different variation. Any beans you have on hand work.
• Swap in ground turkey - or ground chicken for a lighter version.
• Use a poblano pepper in place of the bell pepper, for extra heat. Try adding cayenne powder or chili flakes for even more kick.

Storage

Store cooled leftovers in an airtight container in the refrigerator up to 4-5 days. To reheat, warm on the stovetop over medium-low heat with a splash of broth or water, if needed, until warm throughout.

This chili freezes well in a freezer-safe container for up to 3 months. Thaw in the freezer overnight before reheating on the stove as instructed above.

This is a great make-ahead meal - in fact, as it sits for 3-4 days, the flavors continue to meld, making it taste even better. Prep and cook it in advance, allow it to cool, then store in the fridge until you're ready to reheat and serve.

Ways to serve Wendy's chili

• Toppings to Serve
  • Dairy Options - Freshly shredded cheeses and sour cream (or Greek yogurt)
  • Sauces - We like to line up different hot sauces. Our guests have so much fun with this!
  • Greens - Serving chopped onions, diced avocado, cilantro, jalapeños, bacon, and lime wedges will make for some colorful bowls of chili.
• For Dipping and Crunch
  • Fritos are our top favorite, and we always run out of those first! Throw in some tortilla chips, oyster crackers, saltine crackers, or croutons for more options.
• What to Serve Chili In/On
  • Mugs - Great for events where people are standing a lot and eating on the move. They're easy to hold and thick and sturdy.
  • Over-baked potatoes, fries, or Tater Tots
  • Serving chili with hot dogs is always a hit as well!

frequently asked questions

More COMFORTING SLOW COOKER RECIPES

• Crock Pot Buffalo Chicken
• Crock Pot Marry Me Chicken
• Crock Pot Buffalo Chicken Mac and Cheese
• Slow Cooker Beef Tacos

Video of Recipe