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Wendy's Chili

By Todd Wilbur


Score: 4.88. Votes: 210
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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: 210
Rating of votes (210)
5
 
 
196 customers
4
 
 
8 customers
3
 
 
3 customers
2
 
 
1 customers
1
 
 
2 customers
 
Rick Simon
Aug 13, 2018, 15:13

Do exactly what the recipe says and it will be almost indistinguishable from Wendy's. Only thing I did slightly different is I used canned green chili's because the grocery store didn't have fresh ones. Fresh ones would probably only make it better.

Michelle Wortman
Jun 18, 2018, 14:10

Bang! So right. Todd, you are a genius once again...

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