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Wendy's Chili

By Todd Wilbur


Score: 4.88. Votes: 208
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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 version here is an great copy of the version of chili served in the early 90s. Try topping it with some chopped onion and Cheddar cheese, just as you can request in the restaurant.

Source: Top Secret Recipes by Todd Wilbur.

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  • 2 pounds ground beef
  • One 29-ounce can tomato sauce
  • One 29-ounce can kidney beans (with liquid)
  • One 29-ounce can pinto beans (with liquid)
  • 1 cup diced onion (1 medium onion)
  • 1/2 cup diced green chili (2 chilies)
  • 1/4 cup diced celery (1 stalk)
  • 3 medium tomatoes, chopped
  • 2 teaspoons ground cumin
  • 3 tablespoons chili powder
  • 1 1/2 teaspoons ground black pepper
  • 2 teaspoons salt
  • 2 cups water
  • Do This
    • Restaurant/Brand
      Wendy's
    • Instructions

      1. Brown the ground beef in a skillet over medium heat, drain off the fat.

      2. Using a fork or potato masher, 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. Cook, stirring every 15 minutes, for 2 to 3 hours.

      Makes about 12 servings.

Reviews
Average rating:

Score: 4.88. Votes: 208
Rating of votes (208)
5
 
 
194 customers
4
 
 
8 customers
3
 
 
3 customers
2
 
 
1 customers
1
 
 
2 customers
 
Lou Carey
Jan 9, 2018, 21:14

I only used 1 cup of water and added an extra 15 oz. can of tomato sauce to this recipe. My husband loves Wendy's Chili and he thought it was great.

Mary
Apr 29, 2016, 22:00

This chili is just like Wendy's chili. I add I cup water, not 2, and add Northern New Mexico Chimayo red chile, as well as a bit of Cayenne red pepper for some extra kick. Just awesome to serve on a cold day, and even better for leftovers!!

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