Saute onions and celery for 2 -3 minutes in olive oil. Then, add ground beef and minced garlic.
Stir in cumin, coriander, chili, salt, black pepper, and cayenne pepper.
Cook for 5 minutes to brown the ground beef.
Add pinto beans, kidney beans, crushed tomatoes, c beef broth, olive oil, coriander, pepper, and oregano to the pot.
Cover the pot and wait while it simmers for 35 minutes stirring every 10 minutes. Your Wendy's chili will be ready.
Put 6 ounces of lettuce on each plate. Add 1 cup of warm chili on top of lettuce.
Garnish the salad with shredded cheddar cheese, sliced beefsteak tomatoes, tortilla chips, sour cream, and 2 teaspoons of salsa.
Serve and enjoy!