Dad's Chili (Wendy's Copycat)
photo by FLKeysJen
- Ready In:
- 1hr 50mins
- Ingredients:
- 16
- Serves:
-
15
ingredients
- 2 lbs fresh ground beef
- 1 quart tomato juice
- 1 (29 ounce) can tomato puree
- 1 (15 ounce) can red kidney beans, drained
- 1 (15 ounce) can pinto beans, drained
- 1 medium-large onion, chopped
- 1⁄2 cup celery, diced
- 1⁄4 cup green pepper, diced
- 1⁄4 cup chili powder
- 1 teaspoon cumin (if you like real flavor, add more)
- 1 1⁄2 teaspoons garlic powder
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon sugar
- 1⁄8 teaspoon cayenne pepper
directions
- In a frying pan, brown the ground beef; drain.
- Put the drained beef and the remaining ingredients into a 6-quart pot.
- Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
- Serve over fresh rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I also found this recipe on copykat.com. I think it tastes terrific. Although I don't follow it exactly, I use a small can of tomato sauce instead of tomato puree, I hate red beans and green peppers so sometimes I use a couple handfuls of macaroni in its place. I use between 1/8 -1/4 cup of chili powder and usually add more the next day after reheating. I skip the cayenne pepper. But the other ingredients I used as instructed. At first I was leery about using that much chili powder but its not really that hot. This chili gets better and better the more its reheated up, it freezes great and deserves a 5 star. I love the cumin in it. Never had cumin before now I use it a lot. I do not serve this over rice.
-
I gave this recipe 3 stars. I got mixed reviews on this recipe in my house. While 5 yr & 6 yr old newphews really liked and my future hubby said this kinda taste like Wendy's chili also really liked it. I didn't care for it. It didn't taste like Wendy's to me and I eat alot of Wendy's chili. I for the most part followed the directions as listed. I didn't have tomato puree so I used crushed tomatoes. I added 1 can of pink beans and 1 can of kidney beans to bump up my protein. I browned my meat along my onion, celery (I used 2 1/2 stalks), and green pepper. I followed the rest of the recipe as drected. I tried this recipe before serving and the flavor just wasn't there. I even doubled the dry ingredients and this was to much cumin. I did add 1 can of diced green chilies and this didn't help. Overall even though I thought this chili had the best texture the flavor was lcking. Thanks for posting (internetnut)
-
This recipe is very similar to the way I always make my chili, the only difference is the addition of green peppers and celary, and adding the beans so early in the cooking. I enjoyed the extra veggies, but couldn't bring myself to add the beans until about 15 minutes before serving, as I worried they would turn to mush with 1 1/2 hours simmering. I halved the recipe, but still used the same size can of beans.
Tweaks
-
I also found this recipe on copykat.com. I think it tastes terrific. Although I don't follow it exactly, I use a small can of tomato sauce instead of tomato puree, I hate red beans and green peppers so sometimes I use a couple handfuls of macaroni in its place. I use between 1/8 -1/4 cup of chili powder and usually add more the next day after reheating. I skip the cayenne pepper. But the other ingredients I used as instructed. At first I was leery about using that much chili powder but its not really that hot. This chili gets better and better the more its reheated up, it freezes great and deserves a 5 star. I love the cumin in it. Never had cumin before now I use it a lot. I do not serve this over rice.
RECIPE SUBMITTED BY
Mike McCarthy
United States