Wendy's Copycat Chili

Wendy’s Copycat Chili starts with whole hamburger patties instead of loose ground beef. Brown the patties hard, mash them into small crumbles, then let everything simmer low until the tomato rich, bean forward chili comes together.

Texas Steak Rub seasons the burgers, while Delta Dust builds the flavor in the pot. It is a one pot chili made for a bowl of shredded cheddar and saltines.

Recipe at a Glance

• Serves: 6 to 8
• Total time: About 1 hour 20 minutes
• Equipment: Large Dutch oven or heavy bottomed pot

Shop the Seasonings

Shop Texas Steak Rub

This goes directly on the burger patties.

Shop Delta Dust

This seasons the chili base.

Ingredients

• 4 thick 80/20 hamburger patties, about 1½ pounds total
• 1 tablespoon Uncle Dibbz Texas Steak Rub
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 teaspoons Uncle Dibbz Delta Dust
• 1½ teaspoons ground cumin
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
• 1 can (14.5 ounces) petite diced tomatoes
• 1½ cups beef broth
• 1 cup water
• 1 tablespoon Worcestershire sauce
• 1 can (15 ounces) chili beans in chili sauce
• 1 can (15 ounces) kidney beans, undrained
• 1 tablespoon white vinegar
• Shredded cheddar cheese and saltines, for serving

Instructions

1. Brown the burger patties. Heat a large Dutch oven over medium high heat. Add the patties and leave them alone for 4 to 5 minutes so a hard brown crust can form. Flip, season the browned side with the Texas Steak Rub, and cook 2 minutes more.
2. Mash the burgers into chili crumbles. Use a sturdy spatula or meat masher to break the patties into small crumbles. Keep cooking until the beef is fully browned. Leave about 1 tablespoon of the drippings in the pot.
3. Build the base. Add the onion and bell pepper. Cook for 5 minutes, stirring occasionally, until softened.
4. Bloom the seasonings. Add the garlic, Delta Dust, cumin, and tomato paste. Cook for 2 minutes, stirring often, until the tomato paste turns deep red and fragrant.
5. Build the chili. Stir in the crushed tomatoes, petite diced tomatoes, beef broth, water, Worcestershire sauce, chili beans, and kidney beans. Bring the pot to a light boil for 2 to 3 minutes.
6. Simmer low. Reduce the heat to low and cover the pot slightly ajar. Simmer for 1 hour, stirring every 10 to 15 minutes so the bottom does not catch.
7. Finish and serve. Take the pot off the heat, stir in the white vinegar, and let the chili rest for 5 minutes. Ladle into bowls and top with cheddar and saltines.

Uncle Dibbz Tip

The whole patty to crumble move is the hook. It gives this chili that familiar burger meat texture while letting people see they can make it with the patties already in their fridge.

Texas on the beef. Delta in the pot.