Wendy’s® makes this classic recipe fresh every day, and you can do the same. Tomato juice really enhances the flavor of this chili, as does the chili powder, though you may want to start off with a little less chili powder. I find that 1/4 cup isn’t too hot, but is very flavorful.
Now it is said that Wendy’s Chili is made from grilled hamburger patties that didn’t make it into their burgers. We don’t have you start out with hamburger patties, but the ground beef. We think it is easier to start out this way when you make your own chili this way. If you like, we suggest that you brown this hamburger very throroughly before making your chili.
Now you can make Wendy's chili at home!
- 2 pounds freshly ground beef
- 4 cups (1 quart) tomato juice
- 1 (29-ounce) can tomato purée
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can pinto beans, drained ** note new addition
- 1 medium onion, chopped (about 1 1/2 cups)
- 1/2 cup celery, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup chili powder (you may want to use less)
- 1 teaspoon cumin (if you like real flavor, add more)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
In a frying pan, brown the ground beef, and then drain off the fat. Put the beef and the remaining ingredients into a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also put this in the crock pot on low for 3 to 4 hours while the chili simmers.
You can find this recipe in my book CopyKat.com's Dining Out in the HomePrint Recipe