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, 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 chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.
Brown the ground beef in a skillet over medium heat; drain off the fat.
Using a fork, crumble the cooked beef into pea-size pieces.
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.
Tidbits 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.
I LOVE THIS RECIPE! IT'S VERY EASY TO MAKE AND TASTES GREAT!BEEN MAKING THIS FOR A FEW YEARS NOW. I ALWAYS ADD MORE CHILI POWDER THOUGH.
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 104 (59%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 51.4mg||16 %|
|Sodium 54.9mg||2 %|
|Potassium 337.9mg||9 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 2.2g|
|Protein 14.6g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 177
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