Wendy's Copycat Recipes

[Julie]

Wendy's Chili

2 pounds ground beef
1 can tomato sauce(29 oz)
1 can kidney beans(29 oz) -- (with liquid)
1 can pinto beans(29 oz) -- (with liquid)
1 cup diced onion
1/2 cup diced green chili
1/4 cup diced celery
3 medium tomatoes, -- chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water


Brown the ground beef in a skillet over medium heat; drain off the fat. Using a fork, crumble the cooked beef into pea-size pieces. 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.

For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper. For a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot

[NancyRogers]

WENDY'S CHILI
Post by chief_cook or Sweetpea_mama on Dec 29th, 2002, 6:54pm


1 1/2 lb. ground beef (small grind)
2 tsp. vegetable oil
1 can onion soup
2 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. pepper
2 tsp. cocoa powder
2 cans kidney beans, undrained
6 tsp. tomato paste
15 tsp. tomato sauce
2 tsp. brown sugar
1 tsp. vinegar
6 C. V8 juice

Brown beef in oil. Break meat into tiny pieces. Place onion soup and half of cooked
beef into a blender and process on high speed. Place with unblended beef into 2 1/2 quart saucepan. Add remaining ingredients and simmer until flavors are blended.

Moved to Wendy's Copycat Section