This is a great clone recipe, really good. If you want to cut out most of the fat substitute ground turkey for the ground beef. If you want to make it vegetarian exchange the meat for boca burger meat.

Wendy's Chili

2 lbs ground beef

1-29 oz can tomato sauce

1-29 oz can kidney Beans (with liquid)

1-29 oz can pinto beans (with liquid)

1 C diced onion (1 medium onion)

1/2 C diced green chili (2 chilis)

1/4 c diced celery (1 stalk)

3 medium tomatoes, chopped

2 tsp cumin powder

3 Tbls chili power

1.5 tsp black pepper

2 tsp salt

2 C Water

Brown ground beef in skillet over medium heat, drain off 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, stirring every 15 minutes for 2-3 hours.

Makes 12 servings.

Leftovers may be frozen for several months.

I like my Texas chili, but I think this receipe is worth trying, even if it does have beans!

It's a recipe even *I* can manage! I do hope you enjoy it.

BTW, if you make it without Beans and change anything, please post details.

Thx.

i LOVE Wendy's chili.

thanks WABB

This looks really good, I am going to give it a try. Thanks for posting it!

This is a great clone recipe, really good. If you want to cut out most of the fat substitute ground turkey for the ground beef. If you want to make it vegetarian exchange the meat for boca burger meat.

Wendy's Chili

2 lbs ground beef

1-29 oz can tomato sauce

1-29 oz can kidney Beans (with liquid)

1-29 oz can pinto beans (with liquid)

1 C diced onion (1 medium onion)

1/2 C diced green chili (2 chilis)

1/4 c diced celery (1 stalk)

3 medium tomatoes, chopped

2 tsp cumin powder

3 Tbls chili power

1.5 tsp black pepper

2 tsp salt

2 C Water

Brown ground beef in skillet over medium heat, drain off 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, stirring every 15 minutes for 2-3 hours.

Makes 12 servings.

Leftovers may be frozen for several months.

I just made it and substituted veal for the beef as I like the flavor and texture of veal better turned out great thanks for posting!!! By the way that recipe made a huge pot,i'll be freezing the rest for sure =)

HI ALL,

ok as for the Wendy's Chili well first night was great,majorly sick from having it the next day-I know we are all different but just a heads up to BE CAREFUL! Don't you just hate it when that happens??=(

HI ALL,

ok as for the Wendy's Chili well first night was great,majorly sick from having it the next day-I know we are all different but just a heads up to BE CAREFUL! Don't you just hate it when that happens??=(

Interesting... wonder why it was okay the first time and then made you sick the second time?? I love chili. We make it with ground turkey, diced and/or crushed tomatoes, no green chilis but usually 2 cans of red kidney Beans, onion & green pepper, chili powder and curry powder.