Wendy’s Chili copycat is made from onions, kidney beans bell peppers, chilis, and tomatoes with a smoky chilli powder as well as cumin spice. A perfect replica!
Wendy’s Chili is a nifty idea since the temperature is cooling in a flash. This recipe, which is a copycat recipe, is exactly as it should be that when I tried it on a family member who is a fan she said, “If you got Wendy’s what’s my frosty? !”
Unfortunately, I haven’t prepared an Wendy’s Frosty for her, however, it is an exact copycat. It’s also delicious alongside my Jalapeno Popper Cornbread Muffins.
Wendy’s Chili looks like it could be a difficult recipe to cook, but the most challenging element is waiting to let it cook down low and slow. Here are some tricks and tips to make this the perfect chili recipe.
Include one tablespoon of butter at the final stage of cooking. It can help soften flavors and provides the most delicious texture. It gives a fuller flavor without a lot of calories (it is just 1 tablespoon for the entire pot! ).
Cook using the “simmer” which is lower than “low” usually. The cooking process at a simmer is the tiniest of bubbles.
If your chili doesn’t look exactly the identical to the one below, you could have the heat too high and there is too much evaporated water or the heat is too low and there is too much water left.
If you’re worried about cooking it covered, stir it more often. You’ll be able see if any of the chili sticks to the pan.
2 pounds of fresh ground beef
1 quart tomato juice
1. (29-ounce) canned tomato purée
1. (15-ounce) can of red kidney beans, rinsed
1 (15-ounce) pinto beans, rinsed
1 medium-large onion diced (about 1.5 cups)
1/2 cup chopped celery
1 cup chopped green bell pepper
1 cup of powder of chili (use less to make milder chili)
One teaspoon of ground cumin (use more to get the best flavor)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black ground pepper
Half teaspoon dry oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper 1/8 teaspoon
In a large pan cook the ground beef in a large skillet. The fat should be removed. Add the beef and remaining ingredients into a six-quart pot. Cover the pot with a lid and allow the chili to simmer for between 1 and one and a half hours. Stir each 15 minutes. It is also possible to cook it by slow cooking, on low for 3-4 hours.