Wendy’s Copycat Chili Recipe
In my humble opinion, Wendy’s fast food restaurants do chili right. There’s nothing wrong with swinging through the Wendy’s drive through and grabbing a bowl of chili, a frosty and a small fry. Nothing wrong, nope. It feels all too right. Especially in the dead of a cold Iowa winter. Which is why I pressed on to make my very own Wendy’s chili recipe. You see, the budget couldn’t handle my daily trips and I needed an unlimited supply in the fridge for those snow days. 😉
And, I think I nailed it. This recipe is thick and has a little tang just like Wendy’s popular version. See my recipe below and please come back and let me know what you think after you whip up a batch for yourself.
- 1 lb. ground beef, browned (with my favorite tool here) & drained
1 29 oz. can tomato sauce
1 can dark kidney beans drained & rinsed
1 can pinto beans drained & rinsed
1 can light red kidney beans drained & rinsed
1 can red beans drained & rinsed
1 large (29 oz.) can stewed tomatoes
2 cups chicken broth
1/2 c. diced celery
1/4 c. diced green pepper
1 1/2 Tbsp chili powder
1 teaspoon ground cumin (use more for real Wendy’s flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper (more for spicier chili)
Open cans, drain and rinse all of the beans and mix all ingredients together and let simmer for atleast an hour. That’s it! Yum!
See more easy dinner ideas.