Wendy’s Chili is a classic recipe that many people love. Wendy’s chili is made fresh everyday and you can do the same. Tomato juice really adds enhanced flavor to Wendy’s chili. 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.
Please note: While Wendy’s may use grilled hamburger patties, I suggest that home cooks use ground meat for convenience. You can start by grilling patties first and then incorporating them into your chili if you desire.
You can make this mild-flavored Wendy’s chili anytime. This is easy to make, and makes enough that everyone can go back for a second bowl.
- 2 pounds fresh ground beef
- 1 quart tomato juice
- 1 (29-ounce) can tomato puree
- 1 (15-ounce) can red beans, drained
- 1 (15-ounce) can pinto beans, drained
- 1 large onion, chopped (about 1 1/2 cups)
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 cup chili powder (you may want to use less, as some people find this is too much)
- 1 teaspoon ground cumin (if you like real flavor, add more)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
In a skillet, brown the ground beef; drain. Put the drained beef and the remaining ingredients in a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.Print Recipe