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Wendy's Chili (copycat)


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  • 2 T oil
  • 1-1/2 to 2 lbs ground beef
  • 10oz can french onion soup (not creamy)
  • 1 T chili powder
  • 2 t ground cumin
  • 1/2 t pepper
  • 21 oz red kidney beans undrained
  • 6 oz tomato paste
  • 8 oz tomato sauce



Step 1

In a medium skillet, heat oil and brown the beef over medium heat-high heat, crumbling beef until no longer pink. Set aside. Puree onion soup in a blender and pour over beef, stirring over medium heat until it has consistency if rice, breaking it up as it heats. Stir in spices. Add undrained beans, tomato paste, and tomato sauce, stirring until well combined. Heat over low heat at least 20 minutes until piping hot and the flavors have blended.

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