Wendy’s is known for their delicious takeout chili. You’re going to love this top-secret recipe.
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.