Wendy's Chili Top Secret Recipe
If you’ve ever had Wendy’s chili, you know how cozy and tasty it is. It’s warm, a little spicy, and super filling. But guess what? You don’t have to drive anywhere or wait in line to get it. You can make it right at home-and it’s even better than the one from Wendy’s. Yep, let’s try Wendy’s Chili Top Secret Recipe
Ingredients
- 2 lbs ground beef
- 3 stalks celery diced
- 1 green bell pepper diced
- 1 tbsp Worcestershire sauce
- 2 cans 15 oz each tomato sauce
- 2 cans 14.5 oz each diced tomatoes
- 2 cans 15 oz each kidney beans, drained and rinsed
- 2 cans 15 oz each pinto beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- In a large stock pot, add your ground beef and cook over medium heat. Break it up with a wooden spoon and cook until it’s no longer pink. Drain off the excess fat.
- Toss in the diced celery and green bell pepper. Give it a good stir and let it cook for a few minutes until the veggies start to soften.
- Pour in the Worcestershire sauce, tomato sauce, and diced tomatoes (juice and all!). Stir to combine.
- Add in your drained kidney beans and pinto beans. Mix everything together so it’s nice and even.
- Sprinkle in the chili powder, cumin, salt, and pepper. Stir well to make sure every bite gets that yummy flavor.
- Bring your chili to a gentle boil, then reduce the heat. Cover the pot and let it simmer for about 30 minutes. This is when the magic happens and all those flavors become best friends!
Video
Notes
Let the chili cool down completely before storing it. Pour it into an airtight container and pop it in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just thaw overnight in the fridge and reheat on the stove or microwave.