Wendy's Chili

By RoketJSquerl

Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, he year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.

Ingredients

• 2 Pound Ground Beef
• 29 Ounce Tomato Sauce
• 29 Ounce Kidney Beans
• 29 Ounce Pinto Beans
• 2 Cups Diced Onion (2 medium onion)
• 1 Large Red Pepper, diced
• 1 Large Green Pepper, diced
• 1/2 Cup Diced Green Chili (2 chilies)
• 1/4 Cup Diced Celery (1 stalk)
• 3 Medium Tomatoes, chopped
• 2 Teaspoons Cumin Powder
• 3 Tablespoons Chili Powder
• 1 Teaspoon Thyme
• 1/2 Teaspoon Ground Coriander
• 1 Teaspoon Chipotle Powder
• 1 Teaspoon Black Pepper
• 2 Teaspoons Salt
• 2 Cups Water

Details

Servings 12

Preparation

Step 1

1. Brown the ground beef in a skillet over medium heat; drain off the fat. 2. Using a fork, crumble the cooked beef into pea-size pieces. 3. In a large pot, combine the beef plus all the remaining ingredients, except the beans and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. During the last 30 minutes, add the pinto and kidney beans to heat up.