Wendy's Chili Copycat Recipe
I love Wendys chili! My friend sent me an e-cookbook of copycat recipes and this was one of them. I changed it up a little bit, and made the first batch. Almost exactly like the original. It really does look and smell pretty darn close -- and is easy and economical. Treat your family to fast-food -- but youll know exactly whats in it!
I love Wendys chili! My friend sent me an e-cookbook of copycat recipes and this was one of them. I changed it up a little bit, and made the first batch. Almost exactly like the original. It really does look and smell pretty darn close -- and is easy and economical. Treat your family to fast-food -- but youll know exactly whats in it!
- 1/2 teaspoon salt
- 1 1/2 cups water
- 2 tablespoons chili powder
- 1/2 teaspoon sugar
- 1/2 tablespoon cumin
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup diced celery
- 2 teaspoons olive oil
- 1 pound 97% lean ground beef or turkey (vege version: 1 pkg morningstar crumbles)
- salt and black pepper
- 1/2 cup frozen diced green peppers
- 1/2 cup frozen or fresh diced red peppers
- 1 cup frozen diced onions
- 1 15 ounce can petite-diced tomatoes
- 1 15 ounce can tomato sauce
- 1 15 ounce can pinto beans
- 1 15 ounce can kidney beans
- Carbohydrate 21.8276142992232 g
- Cholesterol 40.36951 mg
- Fat 6.84957729975224 g
- Fiber 6.67006604601668 g
- Protein 18.8101819000898 g
- Saturated Fat 2.40453298995803 g
- Serving Size 1 1 Serving (278g)
- Sodium 647.15188000084 mg
- Sugar 15.1575482532065 g
- Trans Fat 0.934818840007465 g
- Calories 220 calories
Step-by-step
- In a stockpot, over medium heat, brown the meat with a little salt and pepper. (Do NOT do next step if using Meat Substitute.)
- Add water, just to cover by 1/2 an inch, and bring to a boil. Boil for 2 minutes. Drain and rinse.
- Return meat to pot medium heat and add the olive oil, celery, green peppers, red peppers, onions, chili powder, cumin, salt, black pepper, and garlic powder.
- Cook for one minute.
- Add the diced tomatoes, tomato sauce, water, and beans.
- Reduce heat to low, cover, and simmer for one hour, stirring occasionally.
- Makes approx ten 1-cup serving
Swapping the ground beef for an equivalent weight of textured vegetable protein or plant-based crumbles shifts the cooking technique immediately by bypassing the boiling and draining stage entirely. Ground meats release rendered fats and soluble proteins that require boiling for two minutes followed by a complete rinse to mimic the distinct, lean texture associated with the restaurant original. Skipping this water-boil step when using real meat leaves too much rendered tallow behind, altering the final sauce consistency. Understanding how foundational aromatics and ground spices react during cooking ensures deep savory development without scorching the pan.
- Bloom the chili powder, cumin, and garlic powder in olive oil over medium heat for precisely sixty seconds to release fat-soluble flavor compounds before adding the canned liquids.
- Dice the celery, red peppers, green peppers, and onions to uniform quarter-inch cubes so they soften evenly during the one-hour simmer without maintaining a raw crunch.
- Hold the finished chili in the refrigerator for twenty-four hours before serving, as starches from the pinto and kidney beans fully hydrate and absorb the surrounding tomato aromatics overnight.
- Pair the finished bowls with coarse saltine crackers or sharp cheddar cheese to contrast the high acidity and natural sweetness from the canned tomato sauce and diced tomatoes.
Leftover portions maintain structural integrity for up to four days when stored in an airtight glass container below 40 degrees Fahrenheit. Gentle reheating on a stovetop over medium-low heat prevents the bean skins from bursting while bringing internal temperatures back to a safe 165 degrees Fahrenheit.
