Wendy's Chili - Copycat Recipe


Are you a Wendy's Chili fan?

This Wendy's Chili recipe clone fits the bill anytime, especially on a cold winter's night. The original source is from Todd Wilbur's Top Secret Recipes, and now I've adapted it just a bit too.




prefer to cook with dry beans because they are healthier and more cost effective than canned beans.


However, I'm all for convenience too... 

I regularly pre-cook and freeze my beans (in multiple batches), reserving the broth in Mason jars. Label & date to use later!



    
Wendy's Chili - Copycat Recipe
Serves: 8
PRINT RECIPE

Use Either: Canned Beans
1 (28-oz) can pinto beans, undrained
1 (28-oz) can red kidney beans, undrained

1 1/2 cups water

Or Substitute: See Bean Conversions (below)*
3 cups COOKED red kidney beans, or frozen & unthawed
Discard red kidney bean broth

3 cups COOKED pinto beans, or frozen & unthawed
1 1/2 cups pinto bean broth, (reserved from cooking) or frozen & thawed

For Chili:
1-lb ground beef, browned
1 medium onion, diced & sautéed 
1 celery rib, diced & sautéed 
1 (29-oz) can tomato puree 
1 (14.5-oz) can diced tomatoes, with green chilies
2 Tbsp chili powder
2 tsp ground cumin
2 1/2 tsp salt, or to taste
1 tsp black pepper

Garnish: 
Monterey jack cheese, shredded
Green onion, sliced

DIRECTIONS

Beans: Combine the beans, (water or broth) in a large stockpot. 

For Chili: In a skillet, brown the ground beef, onions, and celery; drain off fat, and transfer to the pot with the beans. Add the remaining ingredients. Bring the pot to a boil over MED-HIGH heat. Then cover and reduce the heat down to MED-LOW. Simmer until the flavors have blended nicely and the chili has reached your desired thickness. 

To Serve: Garnish with shredded cheese and sliced green onion.

Enjoy,

Sharon Anne
  
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I hope I don't just confuse you! Please comment and ask questions if I have. Basically...

2 (28-oz) canned beans, undrained = 6 cups cooked beans
2 cups uncooked dry beans = 6 cups cooked beans 

Always cook different types of beans separately, yet you can surely cook in larger batches and freeze the leftovers.

*BEAN CONVERSIONS: 
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See: Cooking Beans (for more info)

Cook: Beans Separately
1 cup (8-oz) dry red kidney beans, pre-soaked
3 cups filtered or distilled water
1 tsp minced garlic
1/4 tsp salt, reduces blow-outs (pressure cooker)
Discard red kidney bean broth

Cook: Beans Separately
1 cup (8-oz) dry pinto beans, pre-soaked
3 cups filtered or distilled water
1 tsp minced garlic 
1/4 tsp salt, reduces blow-outs (pressure cooker)
1 1/2 cups pinto bean broth (reserved from cooking)


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Freezing Beans: See Cooking Beans, scroll down that page

(19-oz) bag cooked red kidney beans, frozen & unthawed
(19-oz) bag cooked pinto beans, frozen unthawed
1 1/2 cups pinto bean broth (from cooking) frozen & thawed 

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Recipe Adaptations: 

Per Serving: (w/ 1-lb ground beef) 247 Calories; 11g Fat (38.7% calories from fat); 14g Protein; 25g Carbohydrate; 9g Dietary Fiber; 32mg Cholesterol; 537mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
   
Adapted From:
http://www.topsecretrecipes.com/Wendys-Chili-Copycat-Recipe.html
  
Per Serving: (Original Recipe) 365 Calories; 21g Fat (51.1% calories from fat); 21g Protein; 25g Carbohydrate; 9g Dietary Fiber; 64mg Cholesterol; 562mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 3 Fat.
  
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