Better-Than-Wendy’s Copycat Chili with Diced Celery and Onions

The beef breaks into small crumbles as it browns, and the celery and onion soften into the tomato base instead of disappearing completely. That mix of tender vegetables, two kinds…

By Willow • October 25, 2026 • Reading time: 8 min

Save Recipe Print Recipe

Tip: save now, cook later.

The beef breaks into small crumbles as it browns, and the celery and onion soften into the tomato base instead of disappearing completely. That mix of tender vegetables, two kinds of beans, and a long, gentle simmer is what makes this Better-Than-Wendy’s Copycat Chili with Diced Celery and Onions feel hearty without turning into a pot of plain ground beef and sauce.

I use both tomato sauce and diced tomatoes so the chili has a smooth, full-bodied base with little pieces of tomato throughout. The white vinegar goes in close to the end, after the long simmer, where it gives the tomatoes a brighter finish. Take your time with the low simmer; the chili thickens gradually, and the flavors have room to settle together. The finished bowl is rich, gently spiced, and full of beans and softened vegetables.

Why the White Vinegar Waits Until the Very End

Tomatoes mellow as they cook, and a long simmer turns their sharp edge into a rounder, deeper taste. White vinegar stirred in near the finish brings a little of that brightness back, so the chili tastes lively rather than heavy. Add it at the end, not at the beginning; it’s there to balance the finished pot, not to dominate it.

That last addition is subtle, but it helps the beef, beans, and tomato base taste distinct from one another. The vinegar doesn’t make the chili taste sour when you use the listed amount and give it a few minutes to settle in. If you’re tasting as you cook, wait until after that brief final simmer before deciding the pot needs any adjustment. The chili’s overall balance changes as the tomatoes reduce, so tasting too early can lead you to add more than you need.

Why the Beef, Two Tomatoes, and Two Beans Belong Together

• 85% lean ground beef — This gives the chili a beefy taste while leaving enough fat to brown the crumbles. A standard grocery-store package is fine; you don’t need specialty beef for a pot that simmers this long.
• Celery, onion, and green bell pepper — Together, these diced vegetables give the base its savory, gently sweet foundation. Choose firm vegetables, and cut them into similarly sized pieces so they soften at roughly the same pace. The celery is part of the chili’s character, so leaving it out will make the base less savory.
• Tomato sauce and diced tomatoes — The sauce gives the chili a smooth body, while diced tomatoes leave small, soft pieces in each spoonful. Regular canned versions work well here; use both forms rather than replacing them with just one if you want that combination of smooth and chunky texture.
• Kidney beans and pinto beans — Kidney beans hold their shape, while pinto beans are softer and blend into the thicker parts of the chili. Canned beans keep the prep simple. Drain and rinse them so their canning liquid doesn’t carry into the pot.
• Chili powder, cumin, and oregano — These pantry spices build a familiar, warm chili seasoning without a complicated spice blend. Ground cumin and dried oregano are both fine from an everyday grocery-store jar; their freshness matters more than buying a premium brand.
• Granulated sugar — The small amount rounds the tomato flavor without making the chili taste sweet. It’s a useful balance for canned tomatoes, so I wouldn’t leave it out unless you prefer a sharper tomato taste.

Building This Chili in the Dutch Oven Without Losing Its Texture

Brown the Beef Into Small Crumbles

Set a 6-quart Dutch oven over medium-high heat and cook the ground beef, breaking it into small crumbles as it browns. It takes about 8 minutes; look for no pink remaining and confirm the beef reaches 160°F. Drain the excess fat before moving on, so it doesn’t pool on top of the chili later.

Soften the Vegetables Before Adding Garlic

Add the diced onion, celery, and green bell pepper, then cook over medium heat for about 6 minutes, stirring occasionally. They should look softened, with the onion turning translucent rather than browned. Stir in the minced garlic for 30 seconds; garlic needs only that short time here, so keep it moving and don’t let it darken.

Bring the Tomatoes, Beans, and Seasoning Together

Stir in the tomato sauce, diced tomatoes, drained kidney beans, drained pinto beans, water, chili powder, cumin, oregano, sugar, kosher salt, and black pepper. Scrape along the bottom as you stir so the browned beef and softened vegetables are mixed through the liquid. Bring the pot to a gentle boil, watching for steady bubbles rather than a hard, splashing boil.

Simmer Slowly, Then Finish With Vinegar

Reduce the heat to low and simmer the chili uncovered for 1 1/2 to 2 hours, stirring occasionally. It should gradually thicken, and the tomatoes and spices should taste blended rather than separate; if the bottom catches, lower the heat and stir more often. Stir in the white vinegar and simmer for 5 minutes before serving.

Two Ways to Adjust the Seasoning or Make a Lower-Sodium Pot

Questions That Come Up When Making This Copycat Chili

Better-Than-Wendy's Copycat Chili with Diced Celery and Onions

Copycat Wendy's chili simmers ground beef, beans, tomatoes, celery, and onions uncovered until thick and flavorful. A splash of white vinegar stirred in at the end adds a bright finish to this hearty stovetop chili.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb ground beef 85% lean
• 1 yellow onion medium, diced
• 2 celery ribs diced
• 1 green bell pepper medium, diced
• 2 cloves garlic minced
• 2 can (15 oz) tomato sauce
• 2 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans drained and rinsed
• 1 can (15 oz) pinto beans drained and rinsed
• 1 cup water
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp granulated sugar
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp white vinegar

Equipment

• 1 6-quart Dutch oven

Method

 

1. In a 6-quart Dutch oven over medium-high heat, cook the ground beef, breaking it into small crumbles, until no pink remains and it reaches 160°F, about 8 minutes.
2. Drain excess fat.
3. Add the onion, celery, and bell pepper and cook over medium heat, stirring occasionally, until softened, about 6 minutes.
4. Stir in the garlic for 30 seconds.
5. Stir in the tomato sauce, diced tomatoes, kidney beans, pinto beans, water, chili powder, cumin, oregano, sugar, salt, and black pepper.
6. Bring the chili to a gentle boil.
7. Reduce the heat to low and simmer uncovered, stirring occasionally, until thickened and the flavors have melded, 1 1/2 to 2 hours.
8. Stir in the white vinegar.
9. Simmer for 5 minutes before serving.

Notes

For the thickest texture, keep the chili uncovered as it simmers and stir occasionally. Refrigerate leftovers for up to 4 days or freeze them; for a leaner variation, ground turkey can replace the beef.