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OMG this chili was gooooood!! Thanks for posting!
Made many a time very good and of course easy!!! Freezes well.
Wasn't exactly like Wendy's, but then again we did make a few changes throughout the recipe. This was the best chili recipe we've tried in a while and we will use this recipe again! Our most notable change was using two serrano peppers and that added a nice heat and flavor to the chili.
Excellent chili - not exactly Wendy's but still very tasty. I reduced the chili powder to 2T and it was still a bit too spicy for my toddler so next time I will reduce even further.
This was very good. I don't remember Wendy's chili because I didn't order it and can't compare. I did add 2 chopped jalapenos and it was pretty hot.....so may add just one next time. I also added chopped onions....can't imagine chili without them. I will definitely make this again. Donna
I wanted to make a chili recipe that didn't require a seasoning mix, and since I like Wendy's chili, I thought to try this. It tasted very similar to the original- instead of using the canned diced green chilis, I substituted it with jalapeno peppers, seeded, and made it in a crockpot, browning the beef first, then draining the fat, and adding it along with the other ingredients. I set the crockpot first on high for 3 hours, stirring every so often, then on low for 4 hours, then eventually changed the setting to warm. It was easy to make and everyone in my family liked this chili well-it is a keeper. Thank you for sharing.
I made this for lunch today. This was good. I didn't use the celery. I added 2 cans of green chilis. I added an onion. I served cornbread with this and we loved it. Thanks for the recipe. I will be making again. Made for PAC Spring 2009.
I love Wendys chili, so I made this & it was excellent. I used the 2 small cans of green chilis, & left out celery (didn't have), but followed everything else to a T. Even my 13 mo old loved it! Still have some in the freezer! Thanks
I made this in a crock pot. I just browned some beef in a skillet, and then added it and all the rest of the ingredients into my crock pot, set it on low for 8 hours and walked away. I suppose it could have been done a lot sooner, but at the 8 hour mark, I was ready to eat. This is a very juicy chili, so it didn't hurt it to cook for a long time. It's a good basic tasting recipe, I can't speak to it's "authentic taste", never having had Wendy's chili, but it's good. I did cut the salt back to 1/2 teaspoon, and it was plenty salty enough for us. I used the fresh tomatoes, and an entire 4 oz can of diced green chiles. Thanks for this recipe, basfishinlady.
This is the best chili! I made a big pot to freeze for those cold winter nights, and half was gone before I got it into the freezer. I will be keeping this recipe at hand for the future. I used one can of black beans in place of the pinto beans. I used 12 oz cans of beans I had on hand.