Wendy's Chili

I found this recipe in one of those emails with a pdf file of copycat recipes. They claim it as the Wendy’s Chili recipe. It is really close to the chain’s recipe, maybe better. I have changed it a little over the years. They used ground chuck, half an onion and 2 tablespoon of celery. I use lean beef and whole vegetables. I really dis-like left over nubbins of veggies left around. It is a really great recipe. I have made it with beef, turkey and venison all wonderful. I even used this recipe as the base for my Smokey Beef and Vegetable Chili. Growing up we always used a chili seasoning packet. I don’t think I could ever go back. This recipe is just as easy and so very good. I hope you will give it a try one day.

Wendy's Chili

Serves 4

Ingredients

Drizzle of olive oil (about 1 Tbsp.)

1 lb. lean ground beef

1 (15 oz.) can of diced tomatoes (liquid included)

1 (15 oz.) can of red kidney beans (liquid drained)

1 (15 oz.) can of pinto beans (liquid drained)

1 (8 oz.) can tomato sauce

1 small onion, diced

1 (4 oz.) can diced green chilies (with liquid)

1 rib celery, chopped

2 Tbsp. chili powder

1/2 Tbsp. ground cumin

1 tsp. kosher salt, or to taste

1/2 tsp. ground black pepper

1/8 tsp. red pepper flakes

1/4 tsp. garlic powder

1 cup water

Directions

Heat a Dutch oven to medium high heat. Drizzle with olive oil and crumbled ground beef into the pot. Brown beef over medium heat breaking into small pieces with a spoon. When beef is brown, add the remaining ingredients stirring to combine thoroughly. Over medium heat, bring to a simmer. Reduce the heat to low, and continue simmering covered 50−60 minutes, stirring occasionally. Serve and enjoy!

Linking to:

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