Wendy’s Chili
This is a classic recipe that many people love. Wendy’s makes this up fresh everyday and you can do the same. Tomato juice really adds enhanced flavor to this chili, and you may want to start off with a little less chili powder, but we really do find the whole 1/4 cup isn’t too hot, but very flavorful.
2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
1/4 C. chili powder (you may want to use less, some people find this is too much)
1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
1/4 C. chili powder (you may want to use less, some people find this is too much)
1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. 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.
(12 votes, average: 3.25 out of 5)
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. ![\"Quantcast\"/](\"http://pixel.quantserve.com/pixel/p-7ba8-nx0AzeM6.gif\")
The last time I bought chili at Wendy’s it had chopped tomatoes in it, which I like. Looks like this recipe post fails to include diced or roughly chopped tomatoes and used "tomato puree" instead. My guess: if you did it the way this CopyKat recipe calls for, there would WAY too much liquid for the amount of solid ingredients. I’m guessing substitute three coarsely chopped medium tomatoes for the tomato puree. THEN if it seems to need a bit more liquid add just enough of tomato puree.
Also I can’t remember if Wendy’s chili contains celery (this is a minor point) since I haven’t ordered it at Wendy’s since last Winter.
Haha, I work at Wendy’s. Our store doesn’t make chili anything like this. It’s a bag of seasoning, a can of base which includes tomato paste, water and a few mashed up tomatoes, two bags of frozen vegetables (onions and flavorless green peppers), one gallon small chili beans, and half gallon dark red kidney beans. Talk about simplicity.