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Wendy's Chili (copycat) Recipe

   
 

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     Wendy's Chili (copycat)

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   12

Ingredients
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons ground cumin
 
3 tablespoons chili powder
1 1/2 teaspoons ground black pepper
2 teaspoons salt
2 cups water

Instructions
1. Brown the ground beef in a skillet over medium heat, drain off the fat. 2. Using a forkor 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 chiliin 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 Recipesby Todd Wilbur.


Originally Submitted
10/14/2017





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