In my very own opinion, this tasted just like Wendy's chili (or even better). This recipe makes a very flavorful Chili that my family and friends enjoyed. Whenever that first chilly wind blowing in around September October, I'm making this Chili LOL
1 tablespoons olive oil
2 pounds ground beef
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
3 (14 ounce) cans stewed tomatoes
1 (14 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
1/2 - 3/4 cup water; depend on how thick you want your Chili to be.
2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Seasoning Mix)
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste
Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes.
Stir and break browned beef into crumbles. Continue to cook about 8 minutes or longer.
Add celery, onion, and bell pepper into the pot and cook until onion is translucent, about 5 minutes.
Pour the stewed tomatoes, tomato sauce, diced tomatoes with green chiles, and water. Break apart the large chunks of stewed tomatoes.
Add the chili seasoning
Mix in the kidney and pinto beans.
Season with salt and pepper.
Bring to a boil, then reduce heat to low, and simmer for 1 hour.
Mix vinegar into chili just before serving.