After trying several Wendy's chili recipe clones and adjusting them to my tastes, I've concocted what I think is the best. Serve it topped with finely diced white onions and/or shredded cheese. Enjoy!
Ingredients
- olive oil: 2 Tbsp
- ground beef: 2 pound
- stalks celery: 2 piece (chopped)
- onion: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- stewed tomatoes: 3 cans (14 ounce cans)
- tomato sauce: 1 can (14 ounce can)
- tomatoes with green Chilis (such as RO*TEL): 1 can (10 ounce can, diced)
- water: 1 cup
- chili seasoning (such as McCormick® Mild Chili Seasoning Mix): 2 packages (1.25 ounce packages)
- kidney beans, undrained: 1 can (14 ounce can)
- pinto beans, undrained: 1 can (14 ounce can)
- salt and ground black pepper: (to taste)
- white vinegar: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes.
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Stir and break browned beef into crumbles. Continue to cook until no longer pink, about 5 minutes longer.
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Stir celery, onion, and bell pepper into beef and cook until onion is translucent, about 5 minutes.
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Pour in stewed tomatoes, tomato sauce, diced tomatoes with green chiles, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning. Stir in kidney and pinto beans. Season with salt and pepper.
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Bring to a boil, then reduce heat to low, and simmer for 1 hour.
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Mix vinegar into chili just before serving. Just Like Wendy's Chili.
