WENDY’S CHILI RECIPE, a delectable and simple copycat chili recipe for when you can’t make the trip to Wendy’s. This Wendy’s Chili Recipe is full of hearty and tasty beef and beans, and it’s perfect for the winter months.
I believe that if you live in the South as I do, you become accustomed to eating chili all year. In our house, my spouse makes the chili. He makes an outstanding sweet spicy chili that everyone likes, and he recently brought home a new dish from his boy scout days that was equally delicious.
When you live in the South, as I do, you grow used to eating chili all year. In our family, my spouse makes the chili. He makes an excellent sweet hot chili that everyone likes, and he recently brought home a new dish he discovered while in the boy scouts that was equally great.
Ingredients
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
How To Make Wendy’s Chili Recipe:
1. n a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.
