Tsr's Wendy's Chili - Copycat |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
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I LOVE THIS RECIPE! IT'S VERY EASY TO MAKE AND TASTES GREAT!BEEN MAKING THIS FOR A FEW YEARS NOW. I ALWAYS ADD MORE CHILI POWDER THOUGH. Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, the year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant. Ingredients:
2 lbs ground beef |
1 (29 ounce) can tomato sauce |
1 (29 ounce) can kidney beans (with liquid) |
1 (29 ounce) can pinto beans (with liquid) |
1 cup diced onion (1 medium onion) |
1/2 cup diced green chili pepper (2 chilies) |
1/4 cup diced celery (1 stalk) |
3 medium tomatoes, chopped |
2 teaspoons cumin powder |
3 tablespoons chili powder |
1 1/2 teaspoons black pepper |
2 teaspoons salt |
2 cups water |
Directions:
1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
4. Cook, stirring every 15 minutes, for 2 to 3 hours.
5. Tidbits For spicier chili, add 1/2 teaspoon more black pepper.
6. For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
7. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
8. Leftovers can be frozen for several months.
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