WENDY’S CHILI RECIPE
Prep: 15 mins
Cook: 1 hr 20 mins
Total: 1 hr 35 mins
Servings: 10
Yield: 10 servings
Although this recipe is very good, I have decided to share my favorite Wendy’s chili recipe. It’s the perfect dish for any winter or fall season, and it can be made all year round. After trying many different recipes, I came up with the best one. It’s topped with shredded cheese and finely diced white onions.
INGREDIENETS :
° 2 pounds beef fresh ground
° 1 liter tomato juice 1 (29 oz) …
° 1 can tomato (15 ounces)
° can red kidney beans, drained 1 (15 ounce)
° can beans, drainer 1
° 1 onion, chop (about 1 1/2 cups)
° 1/2 cup celery cut into cubes
° 1/4 cup green pepper, cut into cubes
° 1/4 cup chili powder (use less for mild chili)
° 1 teaspoon ground cumin (use more for true flavor)
° 1 1/2 teaspoon garlic powder
° 1 teaspoon salt
° 1/2 teaspoon ground black pepper
° 1/2 teaspoon dried oregano
° 1/2 teaspoon sugar
° 1/8 teaspoon cayenne pepper
Directions
- In a large pot, heat the olive oil. Press the ground beef into the oil to form one large patty. Let it brown in the oil for 8 to 10 minutes.
- Break the beef into crumbles and continue to cook it until it’s no longer pink, about five minutes.
- Add the celery, bell pepper, and onion into the beef and cook until the onion is translucent. Add the tomatoes, water, and green chiles and break apart the large chunks of tomatoes. In a separate bowl, combine the pinto beans and kidney. Add the spices and salt and pepper to the mixture.
- Reduce the heat to low and cook the beef until it’s tender, about 1 hour. Then, add the vinegar and stir well.
Note :
To adjust the heat, feel free to add cayenne pepper. The real chili has more beans in it, so you could just double the amount above.
Nutrition Facts
Per Serving: 326 calories; protein 22.6g; carbohydrates 28.8g; fat 14.8g; cholesterol 55.1mg; sodium 1521mg.
