Description

Wendy’s Chili Recipe (Copycat) is a comforting and robust dish that brings the same delicious flavors of your favorite fast-food chili right to your kitchen. Perfect for family dinners or cozy nights in, this recipe combines lean ground beef with a savory mix of beans, spices, and tomatoes, creating a hearty meal that warms you from the inside out. Whether enjoyed on its own or served with cornbread and toppings like shredded cheese and jalapeños, this chili is sure to become a staple in your home cooking rotation. Easy to prepare and perfect for meal prep, you can make a big batch to enjoy throughout the week or freeze for later.

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 tablespoon dry chili seasoning
1 tablespoon white vinegar

Instructions

In a large stock pot, heat cooking oil over medium-high heat. Add ground beef, diced onion, celery, and green pepper. Cook until the beef is browned, about 8-10 minutes.
Stir in the Rotel tomatoes, stewed tomatoes, undrained kidney beans, undrained pinto beans, tomato sauce, and dry chili seasoning. Mix well.
Reduce heat to low and cover the pot. Simmer for one hour to allow flavors to meld.
After simmering, stir in white vinegar for added flavor.
Serve hot with desired toppings.

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

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 6g
Sodium: 800mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 24g
Cholesterol: 75mg

Keywords: For a vegetarian version, substitute ground beef with plant-based meat alternatives or extra beans. Customize spice levels by adjusting the amount of dry chili seasoning or adding hot sauce. This chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.