Why You'll Love This Recipe

• Rich, Hearty Flavor: A slow simmer creates a thick, savory chili that's loaded with beef, beans, and tomatoes.
• Easy One-Pot Meal: Simple ingredients and minimal cleanup make this a family favorite.
• Great for Meal Prep: Tastes even better the next day.
• Budget-Friendly: Uses pantry staples to feed a crowd.
• Customizable: Easily adjust the spice level and toppings to suit your taste.

Ingredients

• 2 pounds ground beef
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 2 (14.5-ounce) cans stewed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (10-ounce) can diced tomatoes with green chiles
• 1 (15-ounce) can kidney beans, undrained
• 1 (15-ounce) can pinto beans, undrained
• 1 packet chili seasoning mix (about 2–3 tablespoons)
• 2 cups water or beef broth
• 1 tablespoon white vinegar
• Salt and black pepper, to taste

Optional Toppings

• Shredded cheddar cheese
• Sour cream
• Diced onion
• Jalapeño slices
• Tortilla chips or crackers
• Green onions
• Avocado
• Hot sauce

Instructions

Step 1: Brown the Beef

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.

Add the ground beef, pressing it into one large layer. Let it cook undisturbed for several minutes to develop a rich brown crust before breaking it into crumbles.

Drain excess grease if needed.

Step 2: Cook the Vegetables

Add the onion, bell pepper, and celery to the pot.

Cook for about 5–7 minutes, stirring occasionally, until the vegetables soften.

Step 3: Add the Tomatoes

Stir in the stewed tomatoes, tomato sauce, and diced tomatoes with green chiles.

Use a spoon to gently break up the larger tomato pieces.

Step 4: Add the Beans and Seasoning

Add the kidney beans, pinto beans (with their liquid), chili seasoning, and water or beef broth.

Stir well to combine.

Step 5: Simmer

Bring the chili to a gentle boil.

Reduce the heat to low, cover partially, and simmer for 1½ to 2 hours, stirring occasionally.

If the chili becomes too thick, add a little extra broth or water.

Step 6: Finish

Stir in the vinegar during the last few minutes of cooking.

Taste and adjust the seasoning with salt and black pepper if needed.

Step 7: Serve

Ladle into bowls and serve hot with your favorite toppings.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: About 2 hours
• Servings: 8

Storage

Refrigerator

Store cooled chili in an airtight container for up to 4 days.

Freezer

Freeze in airtight containers or freezer bags for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Reheating

• Stovetop: Warm over medium-low heat, stirring occasionally. Add a splash of broth or water if needed.
• Microwave: Heat in 1-minute intervals, stirring between each interval until hot.

Variations

Lean Version

Use lean ground beef or ground turkey. If using turkey, add 1 tablespoon of olive oil for extra richness.

Spicy Chili

Use hot chili seasoning, add diced jalapeños, or stir in your favorite hot sauce.

Smoky Flavor

Add 1 teaspoon smoked paprika or ½ teaspoon chipotle powder.

Thick Chili

Simmer uncovered during the final 20–30 minutes to reduce excess liquid.

No-Bean Chili

Replace the beans with an additional pound of ground beef or chopped vegetables.

Tips for the Best Chili

• Brown the beef well before breaking it apart for maximum flavor.
• Leave the liquid from the canned beans to naturally thicken the chili.
• Simmer slowly—longer cooking develops a richer taste.
• Add the vinegar at the end to brighten the flavors without overpowering the chili.
• This chili tastes even better after resting overnight in the refrigerator.

Frequently Asked Questions

Can I make this in a slow cooker?
Yes. Brown the beef first, then transfer everything except the vinegar to the slow cooker. Cook on Low for 6–8 hours or High for 3–4 hours. Stir in the vinegar just before serving.

Can I make it ahead of time?
Absolutely. The flavors continue to develop overnight, making it an excellent make-ahead meal.

Why add vinegar at the end?
A small amount of vinegar brightens the rich tomato and beef flavors and balances the chili without making it taste sour.

Can I use different beans?
Yes. Black beans, chili beans, or cannellini beans can be substituted for either the kidney or pinto beans.

Serving Suggestions

This hearty chili is delicious served with:

• Cornbread
• Crackers
• Tortilla chips
• Baked potatoes
• Steamed rice
• Cinnamon rolls (a classic chili pairing in some regions)
• Grilled cheese sandwiches
• A crisp green salad

This Wendy's Copycat Chili is a comforting, flavorful one-pot meal that's easy to prepare and perfect for feeding a family or stocking your freezer. Loaded with beef, beans, vegetables, and bold chili flavor, it's a recipe you'll want to make again and again.