I would like a recipe for Wendy's style chili.
Jackie from Clarion, PA
I have not tried this recipe yet. My sister emailed me today with a file of supposedly restaurant recipes and this was among them. Hope it is what you are looking for.
1 pound ground chuck
1 15-ounce can of diced tomatoes (liquid included)
1 15-ounce can of red kidney beans (liquid drained)
1 15-ounce can of pinto beans (liquid drained)
1 8-ounce can Hunt's tomato sauce
1/2 medium white onion, diced
1 4-ounce diced green chilies (with liquid)
2 Tablespoons chopped celery
2 Tablespoons chili powder
1/2 Tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 cup water
1. Brown the ground chuck over medium heat, breaking into small pieces with the spatula. Add a dash of salt and pepper while cooking.
2. Empty the cooked meat into a spaghetti strainer, and rinse well under very hot water. This removes the bulk of the fat.
3. Transfer the beef into a ducth oven, and add the remaining ingredients. Stir together to combine thoroughly.
4. Over mdeium heat, bring to a simmer. Reduce the burner to low, and continue simmering 50-60 minutes stirring occasionally.
Todd Wilbur does a good job at cloning recipes. The one at his site TOP SECRET RECIPES got great reviews and that one in particular is free:
Otherwise there are a lot listed on Google:
This is a "copycat" recipe from www.30daygourmet.com
I googled it and this was what I came up with at Recipezaar
SERVES 12 (change servings and units)
Change to: Servings US Metri
1 onion, chopped
1 bell pepper, chopped
1 (14 ounce) can stewed tomatoes
4 (8 ounce) cans tomato sauce
1 (14 ounce) can ranch style beans
1 (14 ounce) can pinto beans
1 (14 ounce) can kidney beans
1 (10 ounce) can Rotel diced tomatoes
1 (1 1/4 ounce) package McCormick mild chili seasoning
2 lbs ground chuck
Brown Ground Chuck. Add all canned items, including juice, into large pot.
Cook until onion and pepper are tender.
Serves 4 Freezes nicely!
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