I'll be honest folks, I've never been to Wendy's, even though they are plentiful here north of Philly. ~But~ I am aware that their chili is quite popular. We just had a chilly rainy weekend, so I decided to test out a Copycat Wendy's Chili recipe. It's very good! This is a nice middle of the road, flavorful chili, that will probably be liked by most (which is probably why a restaurant makes it:@) Perfect for crowds, and leftovers are great... Serve with hot sauce on the side for heat lovers.
I made a half batch,
so only used one can of kidney beans.
The recipe calls for pintos too.
Serve with a ladle to get lot's of broth.
I just spooned mine out for the pic.
Copycat Wendy's Chili-from Taste of Home
1 medium green pepper, chopped
2 medium onions, chopped
1/2 C celery, chopped
1 Tblsp oil-I didn't use this
2 lb ground beef, low fat
2 (28 oz) cans diced tomatoes, with juice-petite diced ideally
8 oz can tomato sauce
1 C water
2 Tblsp Worcestershire sauce
1-2 Tblsp chili powder-I used full amount
1 tsp garlic powder
1 tsp oregano
1 tsp salt
1/2 tsp ground pepper
16 oz can kidney beans, drained and rinsed
16 oz can pinto beans, drained and rinsed
- Sauté peppers, onion, celery and ground beef.
- Add everything else, bring to boil, reduce to light simmer. Cook for 1 1/2 hours.
Eat well and have a happy day:@)
