This recipe is for the Wendy's chili lover in you. Say what you will, Wendy's really makes some spectacular beef chili. It's one of their signature sides, so if you have ever eaten at Wendy's you have to know about the chili. It's so thick and rich you can stand a spoon straight up in it.
Well now a fabulous hearty copycat chili packed with beef and beans is now available in your own kitchen! This recipe is bursting with flavor, the green chiles really give this chili great character; with a little smokiness and a little heat (adjust to your liking).
Chad was not really excited about the idea of making a copycat Wendy's chili recipe at first. He already had his own favorite recipe and is not a big fan of messing with perfection. I have to say once the chili was served he was eating his words (along side the chili) as he declared this is some FANTASTIC CHILI! Well that was a week ago. He has had it every day for lunch since then. Yes! Seriously its that good.
You know I actually worked at Wendy's for a short time when I was about 16. Cashier. True story! Wore one of those fabulous uniforms in the late 80's. I ate their chili every day when I was working there. So, what happened you ask? Well, we had a little disagreement over a manicure.
Apparently there was a store policy against pretty nails. We couldn't come to terms so I left. A girl has to have priorities. Well, Wendy's... Now I have my manicure and your fabulous chili at home, whenever I want.
With love from our Kitchen Table to yours!
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Check our some of our favorite copycat recipes below. Click on the image or the link to open in a new window.
Copycat Magic Shell, with only 2 ingredients!
The Best Ever McDonald's Copycat Shamrock Shake. Simple and so delicious you may never have to buy one again!
Copycat Wendy's Honey Mustard Dipping Sauce perfect for chicken nuggets, fries and even on a spoon!
Wendy’s Copycat Chili
MAKES 16 Cups | ACTIVE TIME 15 Min | TOTAL TIME 30 Min
2 pounds 93% lean ground beef
2 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper
4 (8 ounce) cans tomato sauce
2 (15.25 ounce) cans pinto beans, rinsed and drained
2 (15.25 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans fire roasted diced tomatoes with garlic
1 (7 ounce) can roasted green chiles, diced and peeled
2 teaspoons onion powder
2 teaspoons ground cumin
2 tablespoons New Mexico chili powder
1 tablespoon smoked paprika
pinch – 1 teaspoon crushed red pepper flakes
1 cup water
In a large 12 quart heavy bottom pot over medium high heat add ground beef, 1 teaspoon salt and pepper. Cook until browned, drain drippings if necessary. Add remaining ingredients. Bring to a boil. Reduce to simmer.
Simmer for 15 minutes. Serve and enjoy!
Cook’s Note: Add more or less red pepper flakes to adjust to desired spiciness. If you don’t like anything spicier than Big Red Gum, add a pinch. If you like 4 alarm chili add more.
Honestly you could simmer for 3-4 hours. I simmer for 15 minutes, I am quite impatient! The flavor some together the longer it cooks, but trust me it taste delicious either way!
Recipe developed by Donna Elick - The Slow Roasted Italian
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