Wendy’s Copycat Chili Recipe


  • 1 lb lean ground beef
  • 1 small onion diced
  • 1 stalk celery diced
  • 1 small green pepper chopped
  • 1 tablespoon oil
  • 1 can 10 oz, rotel (tomatoes with green chilies)
  • 1 large can 28 oz, stewed tomatoes
  • 1 can 14 oz, kidney beans (do not drain)
  • 1 can 14 oz, pinto beans (do not drain)
  • 1 can 14 oz, tomato sauce
  • 1 packet 1.25 oz, dry chili seasoning
  • 1 tablespoon white vinegar


  • Add ground beef, onion, celery, green pepper and oil in a large stock pot and cook until hamburger is browned, about 8-10 minutes.
  • Season with salt and pepper.
  • Drain grease if necessarily.
  • Add Rotel, stewed tomatoes, kidney and pinto beans, tomato sauce and seasoning and mix well.
  • Heat over medium high heat until boiling.
  • Reduce heat to simmer and cover for 1 hour.
  • Stir in vinegar.
  • Serve topped with shredded cheddar cheese.



Every one likes their chili different and while this recipe is more authentic by itself, its a little too much tomato for me.

I personally enjoy mine like this. Use the recipe above BUT also add (1) can of Wolf Brand Chili (no beans) and 1 extra pound of cooked ground beef.

Add minced garlic while cooking the beef ( I use about 1 tablespoon per one pound of beef). This will make your chili super thick and I love the can of Wolf Brand chili in mine because of the flavors.


If your chili is TOO thick, just add about 1/4th cup of water at a time.


Don’t forget the toppings – diced onions, cheese, sour cream or dip with tortilla chips.


Serving: 1gCalories: 338kcalCarbohydrates: 37gProtein: 27gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 51mgSodium: 736mgFiber: 10gSugar: 7g

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.