WENDYS FROSTY RECIPE RECIPES

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WENDY'S COPYCAT CHILI RECIPE | HOW TO MAKE WENDY'S CHILI



Wendy's Copycat Chili Recipe | How to Make Wendy's Chili image

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 Wendy's copycat chili recipe is a great version of the one served in the early 90s. Try topping it with some chopped onion and Cheddar cheese, just as you can request in the restaurant. Now, on to the Wendy's Hot Chili Seasoning copycat recipe. Source: Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 40 minutes0S

Prep Time 20 minutes0S

Cook Time 20 minutes0S

Number Of Ingredients 13

Nutrition Facts : Calories 237 calories

WENDY'S CHILI RECIPE - HOW TO MAKE WENDY'S COPYCAT CHILI ...



Wendy's Chili Recipe - How To Make Wendy's Copycat Chili ... image

This is not only the perfect copycat recipe. It's the perfect chili recipe. If you're impatient, you don't have to simmer for a full 40 minutes. Just know that the flavor gets better the longer it goes.

Provided by Rian Handler

Categories     weeknight meals    winter    dinner

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 16

2 tbsp.

extra-virgin olive oil

1

medium onion, chopped

1

medium green bell pepper, chopped

2

stalks celery, chopped

1 tbsp.

tomato paste

1 1/2 lb.

ground beef

3 tbsp.

chili powder

2 tsp.

ground cumin

1 tsp.

garlic powder

Kosher salt

Freshly ground black pepper

1

(28-oz.) can crushed tomatoes

1

(15-oz.) can kidney beans, with liquid

1

(15-oz.) can pinto beans, with liquid

Shredded cheddar, for serving

Green onions, sliced, for serving

Steps:

  • In a large pot over medium heat, heat oil. Add onion, pepper, and celery and cook until softened, 5 minutes. Add in tomato paste, stirring constantly until darker in color, about 2 minutes more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes more. Drain fat and return to heat. Add chili powder, cumin, and garlic powder, and season generously with salt and pepper. Pour in crushed tomatoes, then fill can halfway with water, swirling to catch any remaining tomato, and add to pot. Add beans and their liquid and stir to combine. Bring chili to a boil then reduce heat to low and let simmer until flavors meld and liquid is slightly reduced, about 40 minutes. Taste and adjust seasonings as necessary. Serve chili topped with cheddar and green onions.

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