Wendy’s Inspired Chili Recipe

Wendy's Chili Recipe, Knockoff, copycat, inspired, copy
  • Servings : 14
  • Prep Time : 15m
  • Cook Time : 1:40 h
  • Ready In : 0m


2 tablespoons olive oil

2 pounds ground beef

2 stalks celery, chopped

1 onion, chopped

1 green bell pepper, chopped

3 (14 ounce) cans stewed tomatoes

1 (10 ounce) can diced tomatoes with green chiles (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 Mix)

1 (14 ounce) can kidney beans, undrained

1 (14 ounce) can pinto beans, undrained

salt and ground black pepper to taste

1 tablespoon white vinegar, or more to taste

1. Heat olive oil in a large pot or Ninja over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Once the bottom is browned, break the ground beef into crumbles and cook until no longer pink, about 5 more minutes. Drain Grease.
2. Stir in celery, onion, and green bell pepper. Cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
3. 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.  I recommend setting it to slow cook LOW for at least 1 hour.  Longer wont hurt..Mix vinegar into chili.Serve and top with cheese or more chopped onions.Enjoy!
Recipe Type: , Tags: , , , , ,
Average Member Rating

(4 / 5)

4 5 6
Rate this recipe

6 people rated this recipe

Related Recipes:
  • Lemon Garlic Chicken

    Lemon Garlic Chicken

  • Hard Rock Chicken Noodle Soup

    Hard Rock Chunky Chicken Noodle Soup

  • prime rib

    Prime Rib Au Jus

  • Salsa Corn Soup with Chicken

  • Pita Steak Pockets


Recipe Comments

Comments (3)

  1. posted by vera on September 15, 2015

    If I want to halve this recipe, what adjustments, if any should be made? Lots of recipes servings are more than I need. I assume that the larger servings can be frozen and thats okay.

    • posted by mcox on September 15, 2015

      Hey Vera, You could absolutely cut this recipe in half. Although I think i would cook the whole thing and freeze the rest. That would make for an easy reheated dinner sometime in the future. 🙂


Leave a Reply

Your email address will not be published. Required fields are marked *


Sign up for new Recipes!

Join our mailing list to receive the latest news and recipes from our site.

You have Successfully Subscribed!