Loaded with beans, veggies, and mouthwatering seasoning, this Wendy's chili copycat recipe has hit it out of the park! When the fast food cravings hit, you now have the recipe to make it at home!
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour20 minutesminutes
Total Time: 1 hourhour35 minutesminutes
Servings: 6
Ingredients
1poundground beef
1onion, chopped
2stalkscelery, chopped
1green bell pepper, chopped
2(10-ounce) cansdiced tomatoes with green chiles, I use Rotel or Hunt's Seasoned Diced Tomatoes in Sauce for Chili
1(14-ounce) cantomato sauce
¼cupwater, plus more as needed
1(1.25-ounce) packagechili seasoning(such as McCormick® Mild Chili Seasoning Mix)
1(15-ounce) cankidney beans, undrained
1(15-ounce) canpinto beans, undrained
Kosher salt, to taste
Ground black pepper, to taste
½Tablespoonwhite vinegar, or to taste
Optional toppings: Cheese, Sour cream, Tortilla chips, Cilantro, Green onions
Instructions
In a large pot over medium heat, cook the beef, breaking into crumbles, 8 to 10 minutes, or until browned and no longer pink. Drain any grease. Stir in the onion, celery, and bell pepper and cook 5 minutes, or until onion is translucent.
Pour in tomatoes, tomato sauce, and water. Add more water (up to 1/2 cup) if there isn't enough liquid. Stir in chili seasoning, kidney beans, and pinto beans. Season with salt and pepper.
Bring to a boil and then reduce heat to low. Simmer 1 hour.
Mix in vinegar right before serving. Enjoy with your favorite toppings, such as cheese and sour cream.
Notes
Heat: For a little heat, use medium Rotel. For mild, use plain diced tomatoes or mild Rotel. If you'd like even more heat, add in 1 teaspoon chili powder or cayenne pepper.Crockpot: You could also combine in a crock pot and cook on low 3 to 4 hours.Storage: Leftovers will keep in an airtight container in the refrigerator up to 5 days.