Chili is my favorite cold weather meal. It's hearty and comforting and most recipes make enough for days of leftovers. This simple recipe is a copycat of the famous Wendy's fast food chain recipe. It's packed full of ground beef, vegetables and beans. Then I topped it with lots of shredded cheese and chopped green onions. The chili is on the mild side, but I always like to serve mine with mini bottles of Tabasco sauce just in case someone likes things a little more spicy.
Wendy's copycat chili recipe
Adapted from All Recipes
- 2 tablespoons olive oil
- 2 pounds ground beef
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 (14 ounce) cans Mexican stewed tomatoes
- 1 (14 ounce) can tomato sauce
- 2 (4 ounce) cans diced green chilies
- 1 cup vegetable stock
- 2 (1-1/4 ounce) packages mild chili seasoning
- 2 (14 ounce) cans red kidney beans
- Salt and pepper, to taste
- 1 tablespoon apple cider vinegar
- In a large soup pot, add olive oil and set over medium heat.
- Once the oil is hot, add ground beef and cook until browned.
- Add in onion and bell pepper and cook until the vegetables are soft.
- Pour in Mexican stewed tomatoes, tomato sauce, green chilies, vegetable stock, chili seasoning, kidney beans, salt and pepper. Stir together.
- Bring to a boil, lower the heat to low and simmer uncovered for 1 hour. Stir in vinegar and simmer for another 20 minutes.
- If the chili starts to get too thick while simmering, simply thin out with more vegetable stock.
More chili recipes
Individual chili casseroles topped with cornbread
Spicy sweet potato turkey chili
White bean and corn chili