Here is a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, served this chili since 1969, the year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version is an amazing copy of the version served in the early 90's. Try topping it with chopped onion and cheddar cheese, as you can request it in the restaurant.2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can of dark red kidney beans (with liquid)
One 29-ounce can of pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (small can)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped (or 1, 14-16 oz can diced tomatoes)
2 tsp. cumin powder
3 Tbsp. chili powder (I prefer 1 1/2 Tbsp.)
1 1/2 tsp. black pepper
1 tsp. salt
2 cups water
- Brown the ground beef in a skillet over medium heat; drain ALL of the fat.
- Using a fork, crumble the cooked beef into pea-size pieces.
- In a large pot, combine the beef, plus all the remaining ingredients, and bring to a simmer over low heat. Cook for 2-3 hours, stirring every 15 minutes.
Makes about 12 servings