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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 onionand cheddar cheese, as you can request in the restaurant.

Wendys Chili ingredients

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)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Wendys Chili instructions

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.

Makes about 12 servings.

Wendys Chili 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.

Categories: Copycat, Beans
Yield: 6 servings

14 c Dry chopped onions; reconstitute in 1/4 c hot water 5 minutes
24 oz Jar great northern beans; drain, rinse and drain
28 oz Can Campbell’s Pork & Beans
1 c Hunt’s Ketchup
1/2 c Open Pit hickory flavored BBQ sauce
3 sl Boiled ham; chopped fine

While onions are softening, empty jar of northern
beans into a 4-quart baking dish or pan. Add pork and
beans to northern beans. Stir in onion, ketchup, BBQ
sauce and ham. Bake, uncovered at 350~ about 30-35
minutes or until piping hot. Stir 2-3 times during
baking. Refrigerate covered, to use in 1 week.

Freeze to use in 4 months.

1 cup shortening
1 cup sugar
1 cup mashed potatoes
1 quart milk
1 cake yeast
10 to 12 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder

Preheat oven to 400ºF. Cream shortening and sugar until light
and fluffy. Add potatoes and cream again. In separate pot,
heat milk to lukewarm, and dissolve yeast. Pour milk mixture
into shortening, sugar and potatoes. Add enough flour (about 4 cups)
to make like cake dough consistency. Stir in salt. Cover. Let rise
2 hours, stir in balance of flour (about 6 to 7 cups), baking soda
and baking powder to make like biscuit dough–knead. Cover and
refrigerate 1/2 hour, make into rolls. Let rise until double in
size. Bake about 15-20 minutes. Refrigerate and use over 5 or 6
days. Makes 24 rolls.

Serving Size : 6 Preparation Time :0:00
Categories : Beans/Red

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Uncle ben’s long grain rice
- cooked
2 cn Red chili beans in chili
- gravy–1 lb each
1 t Chili powder
1/4 t Cumin
1 Dash garlic salt

In saucepan heat beans without letting it boil and
stir in chili powder, cumin and garlic salt. When
piping hot, spoon chili mixture into 6 small dishes,
adding a few tb of hot, cooked rice to each serving.
Season with Chili Seasoning Mix, if desired. 270 cal,
5.9 gr fat, 60% fat.

Serving Size : 1 Preparation Time :0:00
Categories : Breads Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box corn muffin mix — (9 oz)
1 box yellow cake mix — (9 oz)

Prepare corn muffin mix per directions on box and cake mix per directions
on box in separate bowl. Pour prepared yellow cake mix into prepared corn
muffin mix and stir well. Pour into greased 9×12x2 pan and bake 350F for
30 to 35 min until toothpick comes out clean.

3 cups milk
1 teaspoon salt
1 Tablespoon sugar
1 1/4 cups corn meal
3 eggs
1 Tablespoon baking powder
2 Tablespoons cold water
2 Tablespoons butter

Preheat oven to 400ºF. In pan, heat milk, salt and sugar to
a moderate temperature. Add corn meal and cook as mush
(about 5 minutes). Beat together eggs, baking powder, water
and butter. Add to corn meal mixture. Pour into buttered
1 1/2 quart baking dish. Bake for 25 to 30 minutes.

Ingredients
3 cups milk
1 teaspoon salt
1 Tablespoon sugar
1 1/4 cups corn meal
3 eggs
1 Tablespoon baking powder
2 Tablespoons cold water
2 Tablespoons butter

Directions
Preheat oven to 400ºF. In pan, heat milk, salt and sugar to
a moderate temperature. Add corn meal and cook as mush
(about 5 minutes). Beat together eggs, baking powder, water
and butter. Add to corn meal mixture. Pour into buttered
1 1/2 quart baking dish. Bake for 25 to 30 minutes.

Serving Size : 10 Preparation Time :0:00
Categories : Salads Copycat

Ingredients
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mild honey
1/2 c Chopped onions
1 t Celery seed
1 c Diced green pepper
1 c Diced celery
1 c Wine vinegar
1 t Salt
1 lg Head cabbage, chopped fine

Directions
Combine honey, vinegar, onion, salt, celery seed in
small saucepan. Bring to boil, reduce heat, simmer 5
minutes; cool. Pour cooled dressing over prepared
vegetables; toss lightly. Cover, chill several hours,
or overnight. Stir several times while chilling.

Ingredients
1 16-oz can green beans (Blue Lake or some good quality)
1 16-oz can wax beans
1 16-oz can kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Directions
Drain and rinse kidney beans well. Drain additional beans
and combine all ingredients together. Marinate and refrigerate
overnight. Bean salad tastes better after 3 or 4 days. Makes
about 7 cups.

Recipe By : Greg Young of El Pollo Loco via LA Times
Serving Size : 6 Preparation Time :0:30
Categories : Beans and Legumes California
Mexican Side Dishes
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1 whole serrano chile
1/4 teaspoon serrano chiles — ground
1 28-oz. can pinto beans
1/3 cup water

Heat oil and whole chile in sauce pan. When chile is tender, add ground
chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10
to 15 minutes.