Copy Cat Wendy's Chili

Ingredients

2 Tablespoon(s) Olive Oil
2 Pound(s) Ground Beef
2 Celery stalks, chopped
1 Onion chopped
1 Green Bell Pepper chopped
3 Can(s) Stewed Tomatoes (14 ounces each)
1 Can(s) Tomato Sauce (14 ounces)
1 Can(s) Diced Tomatoes with green chiles (such as RO*TEL) (10 ounces)
1 Cup(s) Water
2 Package(s) Chili Seasoning (1.25 ounces each) (such as McCormick® Mild Chili Seasoning Mix)
1 Can(s) Kidney Bean (14 ounces) undrained
1 Can(s) Pinto Beans (14 ounces) undrained
1 Pinch(es) Salt (to taste)
1 Pinch(es) Ground Black Pepper (to taste)
1 Tablespoon(s) White Vinegar or more to taste

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Nutrition

• Calories 326
• Protein 22.6g
• Carbohydrates 28.8g
• Fat 14.8g
• Cholesterol 55.1mg
• Sodium 1521mg

How to make Copy Cat Wendy's Chili

• 01
  Heat olive oil in a Large Pot over medium-high heat, and press ground beef into the hot oil to form one large patty.
• 02
  Let the bottom brown for 8-10 minutes & stir to break it into crumbles.
• 03
  Add celery, onion, & bell pepper and cook until onion is translucent.
• 04
  Pour in stewed tomatoes, tomato sauce, diced tomatoes with green chiles, & water, breaking apart the large chunks of stewed tomatoes.
• 05
  Stir in chili seasoning, kidney & pinto beans, and season with salt & pepper. Bring to a boil & reduce heat to low, simmering for 1 hour.
• 06
  Before serving, mix vinegar into chili for an extra kick!
• 07
  To adjust the heat, feel free to add cayenne pepper, & if you prefer more beans, double the amount of beans in the recipe!