Prep 20 mins
Cook 1 hr 30 mins
This recipe was found on copykat.com as Wendy's Chili, but it is the exact same recipe my dad made for us when growing up
- 907.18 g fresh ground beef
- 946.0 ml tomato juice
- 822.13 g can tomato puree
- 425.24 g can red beans, drained
- 1 medium onion, chopped
- 118.29 ml celery, diced
- 59.14 ml green pepper, diced
- 59.14 ml chili powder
- 4.92 ml cumin (if you like real flavor, add more)
- 7.39 ml garlic powder
- 4.92 ml salt
- 2.46 ml black pepper
- 2.46 ml oregano
- 2.46 ml sugar
- 0.59 ml cayenne pepper
- 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.
Very good! It does taste just like Wendy's. Love the tomato flavor and crunchy onions. This isn't spicy as it is, but perfect with some Tabasco added to your serving bowl!
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)