Recipe by Cookin In Texas
Wendy's Original Chili before they changes the recipe.
Top Review by Grimm's Restaurant Tales
I'm giving this recipe 4 stars bc I made it twice and I had to sort of beat it into tasting like Wendy's chili. Here is the changes I made... 2 big handfuls of salt (recipe contains no salt), up the brown sugar to 1/4 c., added garlic powder, either leave out 1 cup of the v8 or boil it down to where you evaporate quite a bit of the juice. Add more vinegar. Also the Wendy's chili had tiny diced onions so I will add that next time in the beginning. I cant remember if it had green bell peppers or if I am just remembering that from the current chili. Overall, a very good jumping off point, but you do have to play with the recipe a little. I would also go ahead and include finely shredded cheddar and white onions for the garnish on the ingredients bc I got home and only had mozzerella cheese! Don't forget the toppings!!!
- 1 1⁄2 lbs ground beef (twice ground)
- 2 teaspoons vegetable oil
- 1 (10 ounce) can onion soup or 3 tablespoons onion powder
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1⁄2 teaspoon pepper
- 2 teaspoons cocoa powder
- 2 (15 ounce) cans kidney beans, undrained
- 6 teaspoons tomato paste
- 15 teaspoons tomato sauce
- 2 teaspoons brown sugar
- 1 teaspoon vinegar
- 6 cups v 8 vegetable juice
Directions See How It's Made
- Brown beef inches.
- Break meat into tiny pieces.
- Place onion soup and half of cooked beef into a blender and process.
- on high speed.
- Place blended beef with unblended beef into a large saucepan.
- Add remaining ingredients and simmer on low for 20-30 minutes.