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Wendy’s Chili Recipe (Copycat)

Wendy's Chili Recipe (Copycat)

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Wendy’s Chili Recipe (Copycat) brings the warmth and comfort of a classic chili right to your kitchen. This easy-to-follow recipe uses lean ground beef and a medley of beans, creating a hearty dish that’s perfect for cold evenings or game day gatherings. With its rich flavors and satisfying texture, you’ll feel as though you’re enjoying a bowl straight from the restaurant. Versatile enough to be served with cornbread or over rice, you can also customize it with your favorite toppings. Whether you’re meal prepping or feeding a crowd, this chili is sure to become a family favorite.

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 (undrained)
  • 14 oz pinto beans (undrained)
  • 14 oz tomato sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon cooking oil
  • 1.25 oz dry chili seasoning

Instructions

  1. In a large stock pot, heat cooking oil over medium-high heat. Add ground beef, onion, celery, and green pepper. Cook until beef is browned (8–10 minutes) and season with salt and pepper. Drain excess grease if necessary.
  2. Stir in Rotel, stewed tomatoes, undrained kidney beans, undrained pinto beans, tomato sauce, and dry chili seasoning. Mix well.
  3. Reduce heat to low, cover the pot, and let simmer for about 1 hour.
  4. After simmering, stir in white vinegar for added tanginess.
  5. Serve hot with optional toppings like shredded cheese or sour cream.

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