Description

Wendy’s Chili Recipe (Copycat) is the ultimate comfort food, perfect for chilly evenings or gatherings with family and friends. This hearty chili boasts a rich blend of flavors, featuring tender ground beef and an array of beans, making it satisfying enough to stand on its own as a meal. With its easy preparation and customizable spice levels, this copycat recipe is sure to become a go-to favorite in your kitchen. Plus, it’s great for meal prep—make a big batch and enjoy delicious leftovers throughout the week. Serve it up with cornbread, cheese, or fresh toppings for an even more delightful experience.

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
1.25 oz. dry chili seasoning
1 tablespoon white vinegar

Instructions

In a large stock pot over medium-high heat, brown the ground beef with the diced onion, celery, and green pepper until cooked through.
Drain excess grease if necessary; season with salt and black pepper.
Add canned Rotel, stewed tomatoes, undrained kidney beans, pinto beans, tomato sauce, and dry chili seasoning to the pot.
Stir well to combine; reduce heat to a simmer and cover. Cook for one hour.
After simmering, stir in white vinegar before serving hot.

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

Nutrition

Serving Size: 1 cup (240g)
Calories: 300
Sugar: 6g
Sodium: 680mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 10g
Protein: 20g
Cholesterol: 60mg

Keywords: For added nutrition, consider incorporating diced carrots or zucchini during cooking. Adjust chili seasoning to control heat based on your preference. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.