Wendy's Chili
This copycat recipe brings the iconic flavors of Wendy's Chili to your kitchen. Discover the secrets behind this ultimate comfort food.
Servings: 8
Calories: 459kcal
Ingredients
- 2 ½ pounds ground beef
- 1 cup diced celery
- 2 cups diced white onion
- 1 large green bell pepper, diced
- 1 tablespooon minced garlic
- 1 cup water
- 1 cup tomato juice
- 1 (28-ounce) can stewed tomatoes
- 1 (10-ounce) can RO*TEL Diced Tomatoes & Green Chilies
- 1 ½ (1.25-ounce) packets McCormick Mild Chili Seasoning Mix 3-4 tablespoons
- 1 (14-ounce) can red kidney beans, undrained
- 1 (15-ounce) can Ranch Style Original Beans, undrained
- 1 teaspoon salt
- ½ teaspoon pepper
- shredded cheese for garnish
Instructions
- In a large pot, brown beef. Drain off excess fat.
- Add celery, onion, green bell pepper, and garlic. Cook on medium-high for 3-5 minutes, until vegetables are softened.
- Add all remaining ingredients. Cover and simmer for 2-3 hours, stirring occasionally, until it reaches desired thickness.
Video
Notes
- Spice your chili up with red pepper flakes or Tabasco sauce.
- Have a full Wendy's inspired meal and serve this chili with a baked potato topped with butter and sour cream.
- Store leftovers in an airtight container in the fridge.
Nutrition
Calories: 459kcal | Carbohydrates: 41g | Protein: 40g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 881mg | Potassium: 1439mg | Fiber: 13g | Sugar: 10g | Vitamin A: 2166IU | Vitamin C: 41mg | Calcium: 131mg | Iron: 8mg