Description

Wendy’s Chili Recipe (Copycat) is a heartwarming dish that brings comfort to chilly days and gatherings. This easy-to-make chili is packed with robust flavors, making it a perfect option for family dinners or game day festivities. Combining lean ground beef, a medley of beans, and a blend of spices, this recipe captures the essence of the original while being simple to prepare at home. Whether you choose to serve it on its own, over rice, or as a topping for nachos, this chili is sure to satisfy your cravings for a hearty meal.

Ingredients

Scale

1 lb lean ground beef
1 small onion, diced
1 stalk celery, diced
1 small green pepper, chopped
10 oz Rotel (tomatoes with green chilies)
28 oz stewed tomatoes
14 oz kidney beans (do not drain)
14 oz pinto beans (do not drain)
14 oz tomato sauce
1.25 oz dry chili seasoning
1 tablespoon white vinegar

Instructions

In a large stock pot over medium-high heat, add the ground beef, diced onion, celery, green pepper, and cooking oil. Cook until the beef is browned (about 8–10 minutes), seasoning with salt and black pepper. Drain grease if needed.
Add the canned Rotel, stewed tomatoes, kidney beans (with juice), pinto beans (with juice), tomato sauce, and chili seasoning to the pot. Stir well to combine.
Reduce heat to low and cover the pot; let simmer for about one hour, stirring occasionally.
After an hour, stir in the white vinegar for an extra flavor boost.
Serve hot and enjoy!

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (245g)
Calories: 320
Sugar: 6g
Sodium: 680mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 20g
Cholesterol: 60mg

Keywords: For added spice, include diced jalapeños or increase the chili seasoning. Allowing the chili to simmer longer enhances its flavors—up to two hours if time permits. Experiment with different bean varieties like black beans or chickpeas for unique twists.