Wendy's Copycat Chili




  • 2 tablespoons olive oil
  • 2 pounds ground beef
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 (14 ounce) can stewed tomatoes

  • 2 (14 ounce) cans of chopped tomatoes
  • 1 (14 ounce) can tomato sauce

  • 1 (10 ounce) can of Rotel

  • 1 cup water
  • 1 (14 ounce) can kidney beans, undrained
  • 2 (14 ounce) cans pinto beans, undrained
  • 1 tablespoon white vinegar, or more to taste


  1. Over medium-high heat, add olive oil in a large pot . Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes.

  2. Stir and break browned beef into crumbles. Continue to cook until no longer pink or for 5 minutes.

  3. Stir celery, onion, and bell pepper into beef and cook until onion is translucent.

  4. Pour in stewed tomatoes, chopped tomatoes, tomato sauce, rotel, and water. Break apart large chunks of stewed tomatoes. Stir in Uncle Dibbz Big Chili Style seasoning. Stir in kidney and pinto beans.

  5. Bring chili to a boil, then reduce heat to low, and simmer for 1 hour.

  6. Mix vinegar into chili just before serving. Serve with your favorite toppings such as shredded cheddar cheese, sour cream, green onion and crackers. That's good Shawty!


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