Thursday, April 17, 2014

Just like Wendy's Chili

I found this recipe on and I have to say that it really lives up to its name and tastes just like Wendy's Chili!  My family really liked this too.  I made it a little healthier by substituting ground chicken in place of ground beef and I only used one package of chili seasoning mix.  It was still pretty spicy with just using one spice mix.

Here is what is needed to make this delicious chili.

Brown the meat in a large skillet.  I like to use a pastry blender to break it up into small pieces.

Add the onions, peppers and celery and simmer until tender.

Add all the other ingredients and simmer for about an hour.  Serve with some shredded cheddar cheese or add some sour cream on top. Enjoy!


  • 2 tablespoons olive oil
  • 2 pounds ground beef
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 (14 ounce) cans stewed tomatoes
  • 1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
  • 1 (14 ounce) can tomato sauce
  • 1 cup water
  • 2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Seasoning Mix)
  • 1 (14 ounce) can kidney beans, undrained
  • 1 (14 ounce) can pinto beans, undrained
  • salt and ground black pepper to taste
  • 1 tablespoon white vinegar, or more to taste
1.  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. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
2.  Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
3.  Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.