Wendy’s Chili Recipe

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WENDY’S CHILI RECIPE, a delectable and simple copycat chili recipe for when you can’t make the trip to Wendy’s. This Wendy’s Chili Recipe is full of hearty and tasty beef and beans, and it’s perfect for the winter months.

I believe that if you live in the South as I do, you become accustomed to eating chili all year. In our house, my spouse makes the chili. He makes an outstanding sweet spicy chili that everyone likes, and he recently brought home a new dish from his boy scout days that was equally delicious.

When you live in the South, as I do, you grow used to eating chili all year. In our family, my spouse makes the chili. He makes an excellent sweet hot chili that everyone likes, and he recently brought home a new dish he discovered while in the boy scouts that was equally great.

Ingredients

• 2 tablespoons olive oil
• 2 pounds ground beef preferably 80/20
• 2 stalks celery finely chopped
• 1 medium yellow onion diced
• 1 green bell pepper diced
• Three 14-ounce cans stewed tomatoes
• One 14-ounce can tomato sauce
• One 10-ounce can diced tomatoes with green chiles (e.g., RO*TEL)
• 1 cup water
• Two 1.25-ounce packets mild chili seasoning mix (such as McCormick®)
• One 14-ounce can kidney beans, undrained
• One 14-ounce can pinto beans, undrained
• Salt and ground black pepper to taste
• 1 tablespoon white vinegar plus more to taste, if desired

Optional toppings:

• shredded cheddar, diced onion, sour cream, crushed tortilla chips, jalapeños, avocado, hot sauce.

1. Prepare the cooking base: In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef, pressing it into the bottom of the pot to form a single large patty. Allow it to brown undisturbed for 8 to 10 minutes, developing a flavorful crust on the underside.
2. Break down and cook the beef: Using a wooden spoon or spatula, break the browned beef into crumbles and continue cooking for an additional 5 minutes, or until no longer pink.
3. Add aromatics: Stir in the chopped celery, diced onion, and bell pepper. Sauté for approximately 5 minutes, or until the onions are translucent and the vegetables begin to soften.
4. Incorporate the tomato components: Pour in the stewed tomatoes, tomato sauce, diced tomatoes with green chiles, and water. Using your spoon, gently break apart any large tomato chunks to create a more uniform consistency.
5. Season and add beans: Stir in the chili seasoning mix. Add both the kidney beans and pinto beans, including their liquid. Season with salt and ground black pepper to taste. Mix thoroughly to combine all ingredients.
6. Simmer the chili: Bring the chili to a gentle boil, then reduce the heat to low. Cover partially and allow the mixture to simmer for 1 hour, stirring occasionally to prevent sticking and to develop deeper flavors.
7. Finish with vinegar: Just before serving, stir in the white vinegar. Adjust seasoning as needed, adding more vinegar, salt, or pepper based on personal preference.

Notes

To ensure this chili is gluten-free, carefully select a certified gluten-free chili seasoning mix, as some pre-packaged blends may contain wheat derivatives or be processed in facilities that handle gluten. Additionally, verify that all canned products (beans, tomatoes, and RO*TEL) are labeled gluten-free to avoid any hidden gluten in thickeners or additives. This simple adjustment makes the recipe suitable for individuals with celiac disease or gluten sensitivities while preserving its full, hearty flavor.