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.
Melissa Hall says
great recipe
Bradley Tjapkes says
This is a good recipe for Wendy’s chili.
However, when Wendy’s preps their chili, the kidney beans and pinto beans are rinsed to remove the liquid in the cans. More water is added.
The chili is cooked on a stove set for about 350 degrees and cooked for 4 hours stirring every 15 minutes. At 4 hours, the temperature is lowered to about 250 degrees and allowed to remain on stove 2 hours before it must be served or removed and stored under refrigeration.
Don In Alabama says
Here you go, Donna!
Wendy’S Chili Seasoning
Ingredients
2 tb red pepper flakes
1 tb seasoned salt
1 tb dry minced onions — hammer very fine
1 ts dry parsley flakes — rubbed into fine dust
1 ts granulated garlic — hammer to bits
1 envelope taco sauce mix
1/2 cup vinegar
Instructions
Stir all ingredients well together and store in a bottle with tight
cap. Keep at room temp and use within 6 months.
bajune says
Where in the recipe does it say to add this Chili Seasoning or is it just for people that want to add extra to the above chili?
Donna zapp says
What is in the gold packet, “Hot Chili Seasoning” sauce that you add to the Wendy’s chili? That’s what I’d like the recipe for.
Matt says
Your recipes are amazing! I have made a couple of them and they are soooo tasty 🙂
Please keep them coming. I wish there were more but I love the ones you have already.