Homemade Wendy's Chili: Super Delish!

Kristy Still | Mommy Hates Cooking

This Wendy's Chili recipe is just like you'd find at the restaurant. Only better!

Wendy's Chili Recipe Photo

A while back my dad was enjoying a bowl of my chili when he said, “This taste like Wendy’s chili, only it’s better.” At first, I wasn’t sure if I should take that as a compliment? I mean I was being compared to $1 chili at Wendy’s; mine was made with love and homemade in my kitchen.

Then, I realized for him it was the ultimate compliment because he absolutely loves Wendy’s chili. Seriously though, who doesn’t? I love having mine topped over a baked potato with chives and a little sour cream and cheese on top. It’s one of my favorite meals on a cold day.

Wendy's Chili Recipe Picture

Now though, I can easily make that same delicious chili at home and control what is going in it too. I like to make ours in the slow cooker; it makes it much easier on me with the hectic days during the week. My husband will typically request this particular chili or my Slow Cooker Pumpkin Chili.

One thing that is noticeably different in Wendy’s chili recipe is the lack of Chili Beans. The beans in the chili are Kidney and Pinto Beans. I also mix mine up a bit and add a can of Ro-Tel too. I happen to love the flavors it gives to the chili. If you wanted to opt out of using Ro-Tel, you can also simply dice a green chili and a few tomatoes.

Wendy's Chili Recipe Image

Along with using Ro-Tel, I like to use beef broth instead of water. I think the beef broth gives the chili additional flavor. This chili is bursting with flavor and although it is extremely similar to the Wendy’s Chili, I think it actually taste better!

Now, are you ready for a delicious bowl of chili? Do you top it over a baked potato; eat it with Fritos as a Frito Pie, or simply with cornbread?

It'd be great with a simple salad, like Lisa's strawberry spinach salad, or even as a side to a great sandwich, like The Rachel.

    6 Servings


  • 1 pound ground beef, cooked and drained
  • 16 ounces tomato sauce, 2 8 ounce cans
  • 15 ounces red kidney beans, 1 can
  • 15 ounces pinto beans, 1 can
  • 1/2 onion, diced
  • 1 stalk celery, diced
  • 1 can mild ro-tel
  • 2 cups beef broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder, or to taste
  • salt and pepper, to taste
  • cheese
  • sour cream
  • chives


  1. Combine all ingredients into a 5-quart slow cooker. Cover and cook on low for 6-8 hours. 


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About Kristy

Kristy turned her hatred of cooking into a new outlet for creativity. Now that's the kind of attitude we're fanatical about! She blogs about all sorts of good food on Mommy Hates Cooking. On Food Fanatic, she's tackling all things Gluten Free.

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