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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.
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Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
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.