WENDY’S CHILI

 



Now that the air is calming off in a rush, Wendy's Chili is a no brainer. 

This is not just the right formula for a copycat. It's the ultimate recipe for chili, and we just have to thank Dave and Wendy for their inspiration! You don't have to simmer for a full 60 or 90  minutes if you're impatient. Only realize that the taste gets stronger the further it continues. We filled it with cheese, but other tasty items such as tortilla strips, sour cream, or even fried shallots are available to use. 

If you tried it? In the section of comments below, let us know how it went.

All you need is:


• About 900 gr.Of fresh ground beef.

• 4 C.Of tomato juice.

• A can.Of tomato purée, I used the -29oz- size.

• A medium can.Of drained kidney beans, the 15 oz can size.

• A medium can.Of drained pinto beans, the 15 oz can size.

• 1 large chopped onion.

• 1/2 Cup.Of diced celery.

• 1/4 Cup.Of diced green bell pepper.

• 1/4 Cup.Of chili powder.

• 1+1/2 tsp.Of garlic powder.

• 1 tsp.Of ground cumin.

• 1 tsp.Of salt.

• 1/2 tsp.Of black pepper.

• 1/2 tsp.Of dried oregano.

• 1/2 tsp.Of sugar.

• A pinch.Of cayenne pepper.


• DIRECTIONS:

Follow these steps, and you'll make the delicious copycat Wendy’s Chili!!! 


1- In a medium skillet, brown the ground beef, and drain it from the fat. 

2- Put the beef and other ingredients in a six-quarter pot. Covered stirring every 15 minutes for 1 hour and a half. 

3- In the slow cooker, you can cook at low for 3 to 4 hours.