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This is not only the perfect copycat recipe, it's a perfect chili recipe, and we have Dave and Wendy to thank for the inspiration! Wendy’s chili recipe wasn’t an accident. It was one of the few original menu items that stood loud and proud when the establishment opened in 1969. Having chili on the menu along with burgers, fries, and milkshakes allowed Wendy’s to stand out from other fast food spots. Apparently one of the reasons chili was put on the menu was to help eliminate food waste by using the leftover burger patties–TMYK! So skip the drive-through, and stay in with this copycat instead. Keep reading on for everything you need to know:
What People Are Saying:
“I made this recipe twice and my family loved it. It’s by far the best chili ever I followed it to the T and it taste amazing 👍🏻. I really recommend it to everyone to make it.” - GreenBee
To start the chili off we need to build the base of the flavor. In a large pot, heat oil over medium heat and, once hot, add in the aromatics—onion, bell pepper, and celery—and cook for about 7 minutes, stirring occasionally. Once the aromatics have softened, add in the tomato paste and cook for about 2 minutes, stirring constantly, until the paste darkens to a deep brick red color. Then add in the beef and cook it, breaking it up as you do, for about 6 minutes until it is no longer pink.
Add all your spices into the mixture and mix to combine well. Then pour in the crushed tomatoes and half a can worth of water, swirling around to catch as much residual tomato mixture as possible. Stir the chili mixture again to combine the liquids and solids, and then add in both beans and their liquid and stir to combine again. Reduce the burner temperature to low and allow the chili to come to a simmer, stirring occasionally, for about 40 minutes. The liquid in the pot will reduce some, and this is a good thing, but you still want a good amount to avoid a dry chili. Taste the chili and adjust with any extra seasonings as necessary.
Divide the chili into bowls and serve with cheddar and saltines, or your desired toppings.
The full list of ingredients and instructions can be found in the recipe below.
You’re probably thinking about Wendy's baked potato, right? This chili would make a great addition to any russet. If you’re craving something crispy then top off your french fries with chili and a sprinkle of cheddar. Chili cheese dogs are always a hit at game night or cookouts too! And, of course white rice is always a good base for something with a little spice.
After properly cooling, store your chili in an airtight container in the refrigerator for up to 4 days. You could also freeze the chili for a few weeks. When ready to eat, remove the chili from the freezer, thaw in the refrigerator overnight, and reheat slowly, adding a little bit of liquid to loosen it up.
extra-virgin olive oil
medium yellow onion, finely chopped
medium green bell pepper, seeds and ribs removed, finely chopped
celery ribs, finely chopped
tomato paste
ground beef
chili powder
ground cumin
garlic powder
Kosher salt
Freshly ground black pepper
(28-oz.) can crushed tomatoes
(15-oz.) can kidney beans with liquid
(15-oz.) can pinto beans with liquid
Shredded cheddar and sliced scallions, for serving
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