Wendy's Chili Recipe

Wendy's Chili Recipe

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(R) 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
Directions

• 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.
• 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.
• 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.