Wendy’s Chili
Dave Thomas, Wendy's late founder, started serving this chili in 1969, the year the first Wendy's opened its doors. Over the years, the recipe has changed a bit, but this Wendy's copycat chili recipe is a great version of the one served in the early 90s. Try topping it with some chopped onion and Cheddar cheese, just as you can request in the restaurant.
Servings: 6
Ingredients
Chili:
- 1 tablespoon canola oil
- 2 pounds ground beef
- 1 medium onion diced
- 2 celery diced
- 2 teaspoons cumin powder
- 3 tablespoons chili powder
- 1 ½ teaspoons black pepper
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 1 4-ounce can Hatch diced green chiles
- 1 15-ounce can chopped tomatoes with liquid
- 1 15-ounce can tomato sauce
- 1 15-ounce can kidney beans with liquid
- 1 15-ounce can pinto beans with liquid
- 1 15-ounce can black beans with liquid
- 1 cup water
Garnish:
- Sour cream
- Cheddar cheese
- Fritos
- Crackers
Instructions
Prepare the ground beef:
- Add ground beef to a bowl and drizzle with a solution of 2 tablespoons water and ¾ teaspoon baking soda.
- Gently break apart the beef with your hands to distribute, but do not over work.
- Let sit for 15 to 20 minutes.
Brown the beef:
- Heat one tablespoon oil in a Dutch oven over medium heat.
- Once the oil is hot enough, add the ground beef and cook while breaking it up into chunks.
- Brown the beef for approximately 8 to 10 minutes.
- Remove the beef to a bowl and drain off the fat.
Cook the aromatics and add the remaining ingredients:
- Add the diced onion and chopped celery, and sauté until soft, about 5 to 8 minutes.
- Add the ground beef back into the pot with the onion and celery, mixing to combine.
- Add the dry spices, and chilis, mixing to combine.
- Add in the chopped tomatoes, tomato sauce, and water, stirring all the ingredients together.
Cook and serve:
- Bring the chili to a simmer and simmer for 2 to 3 hours, stirring occasionally.
- Serve in bowls, with sour cream, and cheese over the top.