HOW DO I MAKE CHILLI LIKE WENDY'S RESTOURANT?

Question

I REALLY LOVE CHILLI BUT DONT KNOW HOW TO MAKE IT HOW DO I MAKE CHILLI LIKE THE ONE WENDYS DOES? THANKS

Answer 1

Wendy’s Chili

2 lbs. fresh ground beef

1 qt. tomato juice

1 (29 oz.) can tomato puree

1 (15 oz.) can red beans, drained

11½ cups chopped onion (1 med.)

½ cup celery, diced

¼ cup. green pepper, diced

¼ cup chili powder

1 tsp. cumin (if you like real flavor, add more)

1½ tsp. garlic powder

1 tsp. salt

½ tsp. each: black pepper, oregano, sugar

Optional: 1/8 tsp. cayenne pepper, or to taste

In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1-1½  hours, stirring every 15 minutes.

Answer 2

I used to work as a cook for Wendy's (first job) and the burgers that are over done are the ones used for the chili (chopped and added).

Maybe the over browned beef has to do with the flavor.

There are both pinto and kidney beans and the the seasonings are basic chili seasonings along with fresh onion and celery.

Answer 3

with or without the finger?

Answer 4

This make a lot but it freezes well.  I usually put it into ziplock bags. You need about a gallon pot to make it in.

16oz Ground beef(Wendy's uses burgers that are on the grill for too long) Cooked and drained.

16oz Mince onions cooked until clear

3cans Dark Kidney Beans

2cans Canneli Beans

1can  Black Beans

2 cans Diced Tomatoes

12oz jar Cheap Salsa

2 TBS Chili Powder

2 TBS Cumin

1 TBS Granulated Garlic

2tsp Salt

Wendy's uses small red beans and maybe navy beans instead of the Canneli and Black but they add more color.

I used to make this in 70 pound batches for the restaurant I cooked for about once a week.

Answer 5

Use a little spit. That or fingertips I hear.

: D

Edit - dang Queen Ann beat me to it.

Answer 6

One of my Most Requested Copycat Recipes:

ALMOST WENDYS CHILI RECIPE.

2 pounds ground beef

4 cups tomato juice

29 oz tomato puree

15 oz red beans, drained

1-1/2 cups chopped onion

1/2 cup diced celery

1/4 cup diced green pepper

Chili powder to taste

1 teaspoon cumin or more to taste

1-1/2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon ea: pepper, oregano, sugar

Dash cayenne pepper (opt)

Brown ground beef in a large skillet and drain.

Put beef and everything else into a big pot.

Cover and bring to a boil. Lower to a simmer and cook 1-2 hours, stirring every 15 minutes.

Could this chili recipe be any easier? Let it simmer on the stove, but keep an eye on it so it doesn't dry out too much. Cook up a batch of chili for your next foot ball game, a casual dinner with friends or when ever you get a taste for the spicy, hearty goodness of Chili.

Another Wendy's Chili Copycat Recipe

serves8

2 pounds Ground beef

1 can (29 ounce size) tomato sauce

1 can (29 ounce size) kidney beans w/liquid

1 can (29 ounce size) pinto beans w/liquid

1 medium Onion, diced

2 Green chili, diced

1 Rib celery, diced

3 medium Tomatoes, chopped

2 teaspoons Cumin powder

3 tablespoons Chili powder

1 1/2 teaspoon Black pepper

2 teaspoons Salt

2 cups Water

Brown the beef and drain the fat off. Crumble the cooked beef into pea size pieces. In a large pot, combine the beef plus the remaining ingredients and bring to a simmer over low heat. Cook stirring every 15 minutes for 2-3 hours.

Answer 7

Wendy's Chili

1 pound ground chuck

1 15−ounce can of diced tomatoes (liquid included)

1 15−ounce can of red kidney beans (liquid drained)

1 15−ounce can of pinto beans (liquid drained)

1 8−ounce can Hunt's tomato sauce

1/2 medium white onion, diced

1 4−ounce can diced green chilies (with liquid)

2 Tablespoons chopped celery

2 Tablespoons chili powder

1/2 Tablespoon ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon garlic powder

1 cup water

1. Brown the ground chuck over medium heat, breaking into small pieces with

the spatula. Add a dash of salt and pepper while cooking.

2. Empty the cooked meat into a spaghetti strainer, and rinse well under

very hot water. This removes the bulk of the fat.

3. Transfer the beef into a dutch oven, and add the remaining ingredients.

Stir together to combine thoroughly.

4. Over medium heat, bring to a simmer. Reduce the burner to low, and

continue simmering 50−60 minutes, stirring occasionally.