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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 Wendy's copycat chili recipe is a great version of the one 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)
  • 2 cups water
  • 3 medium tomatoes, chopped
  • 1 cup diced onion (1 medium onion)
  • 1/2 cup diced green chili (2 chilies)
  • 1/4 cup diced celery (1 stalk)
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 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, 16:13

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, 15:10

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

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