Here's a favorite recipe for Wendy's chili that clones the dish served at the chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, the year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of Wendy's chili served in the early 90's. Try topping this recipe with some chopped onion and cheddar cheese, as you can request in the restaurant.
2 pounds ground beef
One 29 ounce can tomato sauce
One 29 ounce can kidney beans, with liquid
One 29 ounce can pinto beans, with liquid
1 cup diced onion (1 medium onion)
½ cup diced green chili (2 chilies)
¼ cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 Tablespoons chili powder
1 ½ teaspoons black pepper
2 teaspoons salt
2 cups water
1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
4. Cook, stirring every 15 minutes, for 2 to 3 hours.
5. For spicier chili, add ½ teaspoon more black pepper. For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper. For super hot spicy, add 5 or 6 sliced jalapeño peppers to the pot.
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