This is not only the perfect copycat recipe. It’s the perfect chili recipe. If you’re impatient, you don’t have to simmer for a full 40 minutes.
Next time a craving for Wendy’s chili strikes, forget about a trip to the restaurant. Head to the grocery store and make a Wendy’s copycat instead! Cooking up a big batch of this Classic Chili gives you plenty of leftovers and you’ll skip hard-to-pronounce ingredients like Xanthum Gum and Disodium Inosinate in the real thing.
How to Make Copycat Wendy’s Chili
The ingredients here are mostly pantry and refrigerator staples. Make sure to use “fresh never frozen” beef for authentic Wendy’s flavor.
How to make it?
The ingredients here are mostly pantry and refrigerator staples. Make sure to use “fresh never frozen” beef for authentic Wendy’s flavor. What you need: 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 it :
How to make it :
In 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. WW SP per recipe = 75 (10servings, 7.5sp) (8servings, 9sp)