1. Brown the ground beef in a skillet over
medium heat, drain off the fat.
2. Using a fork or potato masher, crumble the
cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the
remaining ingredients, and bring to a simmer
over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.
I only used 1 tsp salt and it was salty enough
for me. I used dried celery flakes and 1 4
oz can of mild green chilies and 1 15 1/2 oz can diced tomatoes.
You can also use
tomato juice in place of water.
Dave Thomas, Wendy's late founder, started
serving this chili in 1969, the year the first
Wendy's opened its doors. Over the years the
recipe has changed a bit, but this version here
is an great copy of the version of chili served
in the early 90s. Try topping it with some
chopped onion and Cheddar cheese, just as you
can request in the restaurant.
Source- Top Secret Recipes by Todd Wilbur.
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