Copycat Wendy‍‍`s Chili

Women‍‍`s Corner
October 23, 2022

This is not only the perfect copycat recipe. It's the perfect chili recipe, and we only have Dave and Wendy to thank for the inspiration! If you're impatient, you don't have to simmer for a full 40 minutes. Just know that the flavor gets better the longer it goes. We topped it with scallions and cheese but feel free to use other delicious stuff like tortilla strips, sour cream, or even fried shallots.

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 this 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– they were onto something.

How should I eat the chili?

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 slate for something with a little spice.

Can chili be made in a slow cooker?

Chili is a great meal to make in a slow cooker. After the initial stages of sauteing, everything cooks together in harmony on low throughout the day. Make it in a crock pot if standing over the stove doesn’t sound appealing.

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How long does this chili last?

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.

Ingredients:

- 2 tbsp. extra-virgin olive oil

- 1 medium onion, chopped

- 1 medium green bell pepper, chopped

- 2 stalks celery, chopped

- 1 tbsp. tomato paste

- 1 1/2 lb. ground beef

- 3 tbsp. chili powder

- 2 tsp. ground cumin

- 1 tsp. garlic powder

- Kosher salt

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- Freshly ground black pepper

- 1 (28-oz.) can crushed tomatoes

- 1 (15-oz.) can kidney beans, with liquid

- 1 (15-oz.) can pinto beans, with liquid

- Shredded cheddar, for serving

- Green onions, sliced, for serving

Method: In a large pot over medium heat, heat oil. Add onion, pepper, and celery and cook until softened, 5 minutes. Add in tomato paste, stirring constantly until darker in color, about 2 minutes more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes more. Drain fat and return to heat.

Add chili powder, cumin, and garlic powder, and season generously with salt and pepper. Pour in crushed tomatoes, then fill can halfway with water, swirling to catch any remaining tomato, and add to pot. Add beans and their liquid and stir to combine. Bring chili to a boil then reduce heat to low and let simmer until flavors meld and liquid is slightly reduced, about 40 minutes. Taste and adjust seasonings as necessary. Serve chili topped with cheddar and green onions.

This recipe is taken from https://www.delish.com/cooking/