How To make Wendys Chili
1 1/2 lb Ground beef
2 ts Veg oil
1 cn Onion soup
2 ts Chili powder
2 ts Ground cumin
1/2 ts Pepper
2 ts Cocoa
2 cn Kidney beans, undrained
6 ts Tomato paste
15 ts Tomato sauce
2 ts Brown sugar
1 ts Vinegar
6 c V8 juice
Contributed to the echo by: Janice Norman I have never tried it, but I found this recipe in a newspaper that says this is the recipe to make Wendys chili. WENDYS CHILI Brown beef in oil. Break meat into tiny rice size pieces. Place onion soup and half of cooked beef into a blender and process on high speed until it resembles cement mortar. Place with unblended beef into 2-1/2 qt saucepan. Add remaining ingredients and simmer until flavors are blended. Servings: 6
How To make Wendys Chili's Videos
Slow Cooker Wendy's Chili {Copycat Recipe}
SLOW COOKER WENDY'S CHILI (COPYCAT)
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If you love wendy's chili, then make a big batch at home!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
RECIPE:
INGREDIENTS:
2 lbs. ground beef
½ teaspoon salt
½ teaspoon black pepper
1 medium sized onion diced
2 celery stalks diced
1 green bell pepper deseeded and chopped
3 garlic cloves minced
30 oz. diced tomatoes (two 15-oz. cans)
30 oz. tomato sauce (two 15-oz. cans)
8 oz. green chilies (two 4-oz. cans)
15 oz. canned kidney beans drained and rinsed
30 oz. canned pinto beans drained and rinsed
1 Tbsp. apple cider vinegar
¼ cup dark chili powder (regular works fine too)
Sour Cream and Shredded Cheddar for Topping optional
SLOW COOKER SIZE: 6-quart or larger
INSTRUCTIONS:
Heat a medium sized nonstick skillet over medium high heat. Add the ground beef and brown until no longer pink. Drain the meat to remove excess fat. Transfer the cooked ground beef to a 6 quart slow cooker.
To the slow cooker, add the rest of the ingredients and stir.
Cook on HIGH for 4 hours or LOW for 8 hours.
Serve hot, top with a dollop of sour cream and shredded cheddar. Enjoy!
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NEW Wendy’s CANNED Chili?!
Wendy’s brought their Chili to stores in a can! We had to try the canned chili and of course compare it to the real deal! We bought a chili from Wendy’s and rushed home to warm up a can of this decadent meat soup. Being fans of Wendy’s chili, it was only right that we tried this! This is in stores now at Walmart!
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Wendy's Chili - Ripoff Recipe
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Her is recipe:
Wendy's chili
2 pounds ground beef
29 ounce can tomato sauce
29 ounce canned kidney beans with liquid
29 ounce cans pinto beans with liquid
One cup medium diced onion
Half a cup diced green chili– 2 Chili's
1/4 cup diced celery 1 stalk
Three medium tomatoes chopped
1 1/2 teaspoons black pepper
2 teaspoons of salt
2 teaspoons cumin powder
3 tablespoons chili powder
2 cups water
Brown the meat.Add the vegetables and cook until softened.Add all other ingredients.Cook on high for four hours or in the pressure cooker for 20 minutes on high.
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DIY Wendy's Chili
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Make authentic Wendy's Chili at home without using overcooked burger patties from the night before. Instead they will be overcooked burgers you made yourself. This might sound crazy, but if you want a similar experience that's what you gotta do. The only few differences is I added cocoa powder to offset the heat and add a nice deep red color to my chili.
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Wendy's Chili
161 Calories Per Cup
Makes ~ 14 Cups
Prep: 10 minutes
Grill @ 325°F: 6 minutes
Pressure Cook: 20 minutes
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Equipment:
• Meat Chopper:
Ingredients:
• 6 Beef Patties
• 1 Cup Kidney beans
• 1 Cup Pinto Beans
• 1 Cup Tomato Puree
• 1 Cup Died Onion
• 2 Jalapeno Peppers
• 1 Green Pepper
• 1/4 Cup Diced Celery
• 4 Medium Tomatoes Chopped
• 3 Tbsp Chili Powder
• 1 Tbsp Cumin Powder
• 1 Tbsp Garlic Powder
• 2 Tsp Salt
• 1 Tsp Cocoa Powder
• 1 Tsp Black Pepper
• 1 Tsp Cayenne
• 3 Cups Water
Garnish:
• Chives
• Shredded Cheddar Cheese
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Directions:
1.) Preparation is really the only labor intensive part of this recipe. Get your knife sharpened and start chopping your onion, peppers, tomatoes & celery medium to fine diced across the board.
2.) Grill up 6 beef patties with a nice sear on each side. Don't worry about under cooking these, they will finish in the pressure cooker. Don't worry about over cooking these because the pressure cooker & ingredients for the chili will prevent them from drying out.
3.) Take your burgers off the grill and break them up until smaller chunks.
4.) Take a look at your ingredients above and simply add all of that shit in the pressure cooker in any order of your choosing.
5.) For the Power Pressure Cooker XL, simply close the lid, make sure the valve is set to close and press the Slow Cook/Stew Button and Adjust Time to 20 minutes.
6.) Once the timer is up, carefully release the valve to open and let it steam for a few minutes until all the steam is let out.
7.) You can now safely remove the lid and serve yourself some piping hot chili
8.) I garnish mine with shredded cheddar cheese and chives.
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Nutrition Facts:
Serving Size 1 Cup
Calories 161
Total Fat 5g
Saturated 2g
Trans 0g
Cholesterol 28mg
Sodium 466mg
Total Carbs 11g
Dietary Fiber 5g
Sugars 3g
Protein 10g
Disclaimer: Nutrition Facts are estimated through MyFitnessPal and should act as a general guideline. It does not represent any actual facts.
This is a sponsored video.
♪♪Music by Noseyuk Licensed under a Creative Commons License♪♪
How to make the best Wendy's Chilli Copycat Recipe! Unbelievable Side by side tasting! Chili
Hi Neighbours, I hope you are all having an amazing week!! Two of my besties and I thought we would do some copy cat recipes. I put my recipe for Wendy's Copycat chili below. I had fun making this and picking up Wendy's chili to do a side by side taste test. I hope you enjoy the video and if you like it leave a like and a comment and if not already subscribed I do hope you consider subscribing and help my channel grow. Oh links to my friends are below too.
NOTE
you will need a large pot and this can serve like 12 people
Ingredients
2 pounds or 1 kilogram of ground beef ( I used lean cause that is what I had)
you may need a little oil to fry your meat if it is really lean
2 stalks of celery thinly very thinly sliced (so they add flavor but melt away into the sauce cause I don't see them in the sauce )
2 small or one large onion diced small dices
2 large green bell peppers diced
3 large tomatoes diced small as well not tiny but small
3 table spoons of chili powder
2 tsp of ground cumin
1/4 tsp of cayenne pepper
2 tsp of minced garlic
1/4 tsp of pepper
1/2 -1 tsp of sea salt
3 tsp of sugar
2 table spoons of tomato paste
1 can of diced tomatoes 796 mls or 28-29 oz can
1 can of red kidney beans. 796 mls or 28-29 Oz can
( some say leave liquid of the can of beans in and some say no so I will leave that Orr up to you ????)
1 can of pinto beans 796 mls or 28-29 Oz
2 cups of beef broth
Method ( I basically cooked everything over medium heat until I needed to simmer)
Heat olive oil in a large pot over medium-high heat if you need oil for your beef. Press ground beef into the hot oil to form ; let the bottom brown, 7-9 minutes or so don't break apart the beef too much so it is like chunks of patties in the pot. Stir breaking the ground beef into crumbles and large bits and cook until no longer pink, about 5 more minutes.
Stir celery, onion, add all your spices mix through for like 30 seconds to bloom the spices. Add tomato paste mix for about 30 seconds to a minute add green bell pepper and tomatoes into ground beef as well and cook about 5 minutes; pour in your can tomatoes, and beef broth. Mix well and scrape bottom of pot to make sure you are getting all the bits if any in the pot.
Mix kidney beans and pinto beans ( with their juices) and simmer partly covered stirring about every 15 minutes to make sure nothing is sticking to bottom of pot. simmer for 2-3 hours and you will be amazed at the results
Hop you try and enjoy if you like Wendy's chili
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