Copycat Wendy’s Chili taste just like the real thing! Melissa and I love Wendy’s Chili, we even like to put sour cream in it. Wendy’s Chili is gluten free and one of the few “fast food” items that Melissa can enjoy. So when Melissa came across this copycat recipe I jumped on it to make it. My husband was excited and he ate 3 bowls!
I served toppings along the chili and let everyone put their own in. I had shredded cheddar cheese, sour cream and crackers. This recipe is great because you can make it on the stove top or put it in the crockpot. I had made mine the night before and mixed it together and put in my 5 qt crockpot and set in fridge overnight. The next day I pulled it out and put it in the crcokpot to simmer and cook all day.
I had most of the ingredients on hand and in my pantry which was great for me! Be sure to try this recipe and you won’t be disappointed!
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Copycat Wendy's Chili
Yield 6 -8
- 2 pounds fresh ground beef
- 1 quart tomato juice
- 1 (29-ounce) can tomato purée
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can pinto beans, drained
- 1 medium-large onion, chopped (about 1 1/2 cups)
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
- 2 Tbsp chili powder (use less for milder chili)
- 1 teaspoon ground cumin (use more for real flavor)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
- In a large skillet, brown the ground beef.
- Drain off the fat.
- Put the beef and the remaining ingredients in a 6-quart pot.
- Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
You can also cook this in a slow cooker on low for 3 to 4 hours.
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