Eating Is The Best: Wendy's Copycat Chili Recipe

February 18, 2016

Wendy's Copycat Chili Recipe

I love me some Wendy's chili. That is—I loved Wendy's chili—up until July 16, 2015. Then this happened:

Let's just say it was brown and took back its shape after I poked it. I thought the tweet would give them a chance to make amends, but alas, no reply.

So, I found my own. This is such an easy chili recipe and it will be perfect for all your chili needs. I found the original recipe here, but I've made a few changes.

Ingredients

2 1/2 lb Ground Beef & Turkey
2 cans (30ish oz in total) Petite Diced Tomatoes in Juice
1 16 oz Kidney Beans drained
1 15 oz Pinto Beans drained
1 large Onion diced
1/2 cup Celery diced (4-5 stalks, your preference)
1 large Bell Pepper diced
3 tbsp Chili Powder
2 tsp Cumin
1 tsp Black Pepper
1 1/2 tsp Salt
1/2 tsp Oregano
1 tsp Sugar
2 tsp Garlic Powder
1/2 c Tomato Paste (optional for texture)

Directions

1. I always start with onion. And here's a cool/easy way to dice it:

Make sure not to cut all the way through by the little onion nob, this way the onion will stay together while you're dicing.

2. Oil up a pan and throw in onions.

3. While the onions are cooking cut up the green pepper and throw that in as well.

4. After the onions and peppers begin to soften, add in your meat. I did about two pounds of ground beef and 1/4 pound of ground turkey. You need the beef for the flavor but I like to add turkey to make me feel better about eating it for 4 days straight. Don't forget to salt and pepper your meat here.

5. While that is all cooking finely slice the celery and throw it in the pot.

6. After meat is browned, add in tomatoes, beans, spices and herbs.

7. Simmer for 2-3 hours. If you're in a pinch it's ready once it's hot, but with chili the longer it sits the better it gets. Like a fine wine, I assume.