Go Back
–+ servings
Chili topped with onions and cheese in white bowl and oyster crackers
Print Recipe
5 from 1 vote

Copycat Wendy's Chili

Hearty chili made like Wendy's.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Main Dish, Soups and Stews
Cuisine: American
Servings: 30 Cups
Calories: 198kcal
Author: Beth Mueller

Equipment

Ingredients

  • 5 pounds ground beef
  • 4 stalks celery thinly sliced
  • 1 large onion chopped
  • 2 bell peppers green, red, or yellow, finely chopped
  • 2 cloves garlic finely minced, optional
  • 2 28-ounce cans stewed tomatoes broken up into bite-size pieces
  • 1 28-ounce can original Rotel tomatoes
  • 1 28-ounce can tomato sauce
  • 4 chili seasoning mix packets
  • 2 14-ounce cans dark red kidney beans do not drain, optional
  • 2 14-ounce cans pinto beans do not drain, optional

Instructions

  • Brown ground beef in a large skillet over medium-high heat until some has turned dark brown. Transfer to a large pot.
  • Add celery, onion, bell peppers, garlic, canned tomatoes, and chili seasoning to the pot.
  • Simmer for an hour or two over low heat. The longer it simmers, the thicker it gets.
  • Add the beans with the liquid from the can. Simmer another 30 minutes or until beans are heated through.

Notes

Two medium to large bell peppers should yield about 3 cups of diced bell pepper.
One large onion should yield about 2 to 2 ½ cups of diced onions.
4 large stalks of celery should yield about 1 cup of thinly sliced celery.

Nutrition

Serving: 1cup | Sodium: 56mg | Calcium: 18mg | Vitamin C: 11mg | Vitamin A: 338IU | Sugar: 1g | Fiber: 1g | Potassium: 245mg | Cholesterol: 54mg | Calories: 198kcal | Saturated Fat: 6g | Fat: 15g | Protein: 13g | Carbohydrates: 1g | Iron: 2mg