Wendy’s Chili clone prepared of kidney beans, onions, chilis, bell peppers, and tomatoes, seasoned with chili powder and cumin. The ideal imitator!
Wendy’s Chili is a no-brainer given that the weather is rapidly cooling down. When I attempted this imitation recipe on an unsuspecting family member who likes it, she exclaimed, “If you got Wendy’s, where is my FROSTY!!”
Unfortunately, I had not created a Wendy’s Frosty for her, but the chili is a dead ringer. I also like to serve it with my Jalapeno Popper Cornbread Muffins.
Wendy’s Chili appears to be a difficult meal to make, but the most difficult aspect is waiting for it to cook low and slow. In fact, here are some pointers to make this the PERFECT chili recipe.
At the conclusion of cooking, add a tablespoon of butter. It aids in mellowing flavors and providing the greatest texture. It adds richness with few calories (just 1 tablespoon for the entire pot!).
Cook on a “simmer” setting, which is lower than “low” in most cases. Simmering produces only the tiniest bubbles.
If your chili does not resemble the one shown below, the heat may be set too high, causing too much water to evaporate, or too low, causing too much water to stay.
If you’re worried about cooking it uncovered, simply stir it more regularly. If any of the chili is adhering to the pot, you’ll be able to tell.
Next Page: Ingredients and Instructions
Ingredients:
2 lbs. fresh ground beef
1 gallon tomato juice
1 can tomato purée (29 oz.)
1 (15-ounce) can drained red kidney beans
1 (15-ounce) can drained pinto beans
1 medium onion, diced (about 1 1/2 cups)
1/2 cup celery, chopped
1/4 cup green bell pepper, chopped
1/4 cup chili powder (less if you want a milder chili)
1 teaspoon cumin powder (add more for additional flavor)
a half teaspoon garlic powder
1/2 teaspoon ground black pepper 1 teaspoon salt
a half teaspoon dried oregano
1 teaspoon of sugar
a quarter teaspoon cayenne pepper
Instructions:
Brown the ground beef in a large skillet over medium heat. Remove the fat. In a 6-quart pot, combine the meat and the additional ingredients. Allow the chili to boil for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this on low in a slow cooker for 3 to 4 hours.
