As you all know by now, my husband loves beef, and especially chili food! This Wendy’s chili is so delicious! Yes it takes time to cook, but it’s worth every minute. Check it out.
Wendy’s Chili Copycat Made With Kidney Beans, Onions, Chilis, Bell Peppers And Tomatoes With A Spicy Chili Powder And Cumin Spices. The Perfect Copycat!
Wendy’s Chili is a no-brainer now that the weather is cooling down in a hurry. This copycat recipe is actually so spot on that when I tested it on an unsuspecting family member who loves it she replied, “If you got Wendy’s where is my FROSTY!!”
Sadly, I had not made a Wendy’s Frosty for her, but the chili is in fact a very spot-on copycat. Plus I love serving it with my Jalapeno Popper Cornbread Muffins.
Wendy’s Chili seems like it would be a tough recipe to make, but honestly, the most difficult part is waiting for it to cook low and slow.
2 pounds of fresh ground beef.
1-quart tomato juice.
1 (29 ounces) can of tomato purée.
1 (15 ounce) can of drained kidney beans.
1 (15 ounce) can of drained pinto beans.
1 chopped medium large onion.
½ cup of diced celery.
¼ cup of diced green bell pepper.
¼ cup of chili powder.
1 tsp of ground cumin.
1 ½ tsps of garlic powder.
1 tsp of salt.
½ tsp of ground black pepper.
½ tsp of dried oregano.
½ tsp of sugar.
⅛ tsp of cayenne pepper.
Brown the ground beef in a large skillet then drain it of the fat.
In a 6 quart pot, place the beef and all the other ingredients. Simmer covered for 1 to 1 ½ hour stirring every 15 minutes. Or you can cook for 3 to 4 hours in slow cooker on low.