Wendy's Chili Recipe

5 from 116 votes

This copycat Wendy's chili recipe captures the bold spices and hearty comfort of the fast-food favorite, for a hearty bowl-full at home!!

Prep Time5

Cook Time10

Simmer1

Total Time1 15

Course: Soup

Cuisine: American

Servings:

2 tablespoons olive oil
2 pounds ground beef
2 stalks celery, chopped, optional
1 green bell pepper, chopped
3 (14-ounce) cans stewed tomatoes, chop them up a little more
1 (10-ounce) can diced tomatoes with green chilies, such as RO*TEL
1 (14-ounce) can tomato sauce
1 cup water
2 (1.25-ounce) packages chili seasoning, such as McCormick® Mild Chili Seasoning Mix
1 (14-ounce) can kidney beans, undrained
1 (14-ounce) can pinto beans, undrained
salt and black pepper to taste
1 tablespoon white vinegar, or more to taste

Heat olive oil in a large pot over medium-high heat. Cook meat until no longer pink.
Stir celery and green bell pepper into ground beef for 4-5 minutes.
Pour in chopped stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil.
Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.