Wendy’s Chili Recipe

Heat a splash of oil in a large Dutch oven or stockpot over medium-high heat. Add the ground beef. As it cooks, use a wooden spoon or a potato masher to aggressively break the meat apart into a very fine texture. Cook for 8–10 minutes until completely browned, then drain off the excess grease.

Return the pot to the stove over medium heat. Stir the finely diced onion, celery, green bell pepper, and garlic directly into the beef. Sauté for about 5 minutes until the vegetables begin to soften and become fragrant.

Pour in the tomato sauce, diced tomatoes, your choice of water or beef broth, and all of your dry spices. Finally, add the kidney and pinto beans. Give everything a thorough stir to marry the ingredients together.

Bring the chili up to a gentle boil, then immediately drop the heat to low. Cover the pot and let it simmer for at least 1 hour (stretching it to 2 hours on low makes it even closer to the original). Stir occasionally to prevent the bottom from scorching.

Just before turning off the heat, stir in the 1 tablespoon of white vinegar. Let it sit for 2 minutes to meld. Ladle into bowls and serve alongside a handful of saltine crackers and a generous sprinkle of shredded cheddar cheese.