After trying several Wendy’s chili recipe clones and adjusting them to my tastes, I’ve concocted what I think is the best. Serve it topped with finely diced white onions and/or shredded cheese. Enjoy!
Just Like Wendy’s Chili
After trying several Wendy's chili recipe clones and adjusting them to my tastes, I've concocted what I think is the best. Serve it topped with finely diced white onions and/or shredded cheese. Enjoy!
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef
- 2 stalks celery chopped
- 1 onion chopped
- 1 green bell pepper chopped
- 14 ounce cans stewed tomatoes
- 14 ounce can tomato sauce
- 10 ounce can diced tomatoes with green chiles such as RO*TEL
- 1 cup water
- 1.25 ounce packages chili seasoning such as McCormick® Mild Chili Seasoning Mix
- 14 ounce can kidney beans undrained
- 14 ounce can pinto beans undrained
- salt and ground black pepper to taste
- 1 tablespoon white vinegar or more to taste
Instructions
- Gather all ingredients.
- Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes.
- Stir and break browned beef into crumbles. Continue to cook until no longer pink, about 5 minutes longer.
- Stir celery, onion, and bell pepper into beef and cook until onion is translucent, about 5 minutes.
- Pour in stewed tomatoes, tomato sauce, diced tomatoes with green chiles, and water.
- Break apart large chunks of stewed tomatoes.
- Stir in chili seasoning. Stir in kidney and pinto beans. Season with salt and pepper.
- Bring to a boil, then reduce heat to low, and simmer for 1 hour.
- Mix vinegar into chili just before serving.
Notes
Recipe Tips
To increase the heat, feel free to add cayenne pepper.
The original Wendy’s chili has more beans in it, so you could double the amount above if you prefer that style.
