Wendy's Chili - Faker Recipe
Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, he 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 chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.
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|2 poundGround beef|
|1 29-oz cantomato sauce|
|1 29-oz cankidney beans|
|29-oz canpinto beans|
|1 cuponion; (1 medium onion), diced|
|1/2 cupgreen chili; (2 chilies), diced|
|1/4 cupcelery; (1 stalk), diced|
|3 mediumTomatoes; chopped|
|2 teaspoonscumin powder|
|3 tablespoonsChili powder|
|1 1/2 teaspoonsBlack pepper|
Wendy's Chili - Faker Recipe Preparation
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. Cook, stirring every 15 minutes, for 2 to 3 hours.
For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
Leftovers can be frozen for several months
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