Wendy's Famous Chili Copycat Recipe - the Real Deal

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Introduction: Wendy's Famous Chili Copycat Recipe - the Real Deal

I love Wendy's chili! And recently, I have been really craving it. My story starts about a week ago when I found myself sitting in a Wendy's drive thru with a line wrapped halfway around the building with a growling stomach, getting ready to order myself some of their famous chili. But to my dismay, when it was my turn to order, after waiting about 20 minutes, my eyes noticed a crude paper sign taped onto the menu board that read " Sorry, due to recent events we do not have any chili". At that very moment, my heart sank into a pit of despair and I sadly drove away without any chili. However, this story has a happy ending. Because of my longing for Wendy's chili, I decided I was going to take action and make some myself and share the recipe with you.

Step 1: Ingredients

  • 2 Tablespoons of oil (Olive or Canola)
  • 2 pounds of ground beef
  • 1 medium onion
  • 1 green bell pepper
  • (3) 15 oz cans of stewed tomatoes
  • (1) 10 oz can of tomatoes with green chilies
  • (1) 15 oz can of tomato sauce
  • 1 cup of water
  • 2 packets of 1.25 oz chili seasoning mix
  • (1) 15.5 oz can of kidney beans un-drained
  • (1) 16 oz can of pinto beans un-drained
  • salt and paper to taste
  • 2 tablespoons of white vinegar

Step 2: Giant Burger Patty

It's no secret that Wendy's chili is made from the fresh, never frozen, burgers, so to get that same taste, we must first make a giant burger patty.

In a large pot, add a few tablespoons of oil, just enough to cover the bottom, and heat it up over medium-high heat. Next take the 2 lbs of ground beef and press it into the pot, forming a large burger patty. Let the burger patty brown for about 8-10 minutes. Then using a spatula turner, break the patty up into smaller bite size pieces.

Step 3: Chop the Veggies

It wouldn't be Wendy's chili without its green peppers and onions.

So, While the beef is browning for the next 8-10 minutes, take this time to chop the green pepper and onion. Once chopped add the green pepper and onion to the beef. Continue cooking until the onions are tender. About 5 minutes.

Step 4: All the Tomatoes

What makes Wendy's chili stand out from other ordinary chili's is its tomatoey goodness. If you are not a fan of tomatoes, this chili is not for you.

After the onions are tender and have turned almost clear, begin adding in all the tomato ingredients. 3 (15 oz) cans of stewed tomatoes, 1 (15 oz) can of tomato sauce, and 1 (10 oz) can of diced tomatoes with green chilies Mix well.

Using a spatula turner, split the stewed tomatoes into smaller pieces.

Step 5: Chili Seasoning

Yes, this might be considered cheating a little, but I feel like these little chili packets spice up the chili perfectly.

Add the 2 packets of chili seasoning mix and 1 cup of water.

Step 6: BEANS!

Everyone who knows Wendy's chili, knows that it's not complete without its beans.

Add the 2 cans of beans, pinto and kidney, and mix it into the chili and bring it to a boil. Once it starts to boil, reduce the heat to low and let it simmer for an hour.

Step 7: The Secret Ingredient!

There's a secret ingredient to Wendy's chili that most people don't know about. It's what gives it that unique taste and flavor and the secret is... vinegar. Vinegar is not typically added to ordinary chili, but this is no ordinary chili. This is Wendy's famous chili. I like to add about 2 tablespoons worth, but you're welcome to add more or less depending on your taste palate.

Step 8: The Final Touches

To really make this chili authentic, garnish the chili with freshly grated cheddar cheese and add 2 saltine crackers.

Now the moment you've been waiting for. Grab a spoonful and enjoy your delicious bowl of Wendy's famous chili copycat recipe! And don't forget to have seconds.

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    3 Comments

    0
    Treasure Tabby
    Treasure Tabby

    1 year ago

    I wonder how this would taste if you added some cider vinegar?

    0
    Penolopy Bulnick
    Penolopy Bulnick

    1 year ago

    Looks good to me!

    Do you strain the meat after you brown it?

    0
    RichardS364
    RichardS364

    Reply 1 year ago

    Thanks. You can strain the beef if you would like. Usually, if its lean beef 90% or higher I won't strain it, but anything less than that I would.