Wendy's Chili Clone Recipe

Recreate the legendary chili recipe featured on the April 8, 1993, Phil Donahue Show with Gloria Pitzer! This easy-to-make recipe has been a family staple for nine years, perfect for everything from casual weeknight dinners to camping adventures. Enjoy it classic style with cornbread, on hot dogs, Cincinnati-style over spaghetti, or as a vibrant taco salad. Get ready for a flavor explosion!

Prep Time 15 mins
Cook Time 40 mins
Calories 432.9 kcal
Protein 66g
Rating 4.5 (21 Reviews)
Wendy's Chili Clone 66

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Wendy's Chili Clone

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How to Make Wendy's Chili Clone

  1. In a large saucepan or Dutch oven, over medium-high heat, brown 1 lb of ground beef, breaking it up with a spoon. Drain off any excess grease.
  2. In a blender, puree 1 (10.75 ounce) can of condensed French onion soup until smooth. Pour the pureed soup over the cooked beef.
  3. Cook and stir until the mixture thickens to the consistency of rice, about 5-7 minutes.
  4. Stir in 1 tbsp chili powder, 1 tsp cumin, 1 tsp oregano, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper (optional).
  5. Add 1 (15 ounce) can of undrained kidney beans, 2 tbsp tomato paste, and 1 (28 ounce) can of crushed tomatoes. Stir well to combine.
  6. Reduce heat to low, cover, and simmer for 20 minutes, or until the chili is piping hot and the flavors have melded.
  7. Season with salt, black pepper, and Tabasco sauce to taste.

Nutrition Information (Approximate per serving)

Sodium

45 g

Sugar

27g

Fat

34g

Carbs

11g