Thursday, December 15, 2011

Wendy's {Copycat} Chili

If you are a fan of Wendy's Chili, have I got a recipe for you. With our attempt at meal planning, we decided this Football Sunday would include some slow-cooked, simmering hot chili. Since we don't have a specific recipe in the family...we decided to find a mock recipe of Wendy's famous chili (we both love!). We have had great luck in the past making mock recipes of some of our favorites, such as Olive Garden Alfredo Sauce and Olive Garden Chicken Scampi...I'll have to post these later.

I say "we" a lot...because in this home, everything is a team effort. In this situation, it involved me researching the perfect recipe, grocery shopping, and then tending to Miss L, as I instructed Jeremy on what and how much of each ingredient to put in the big pot.

It turned out absolutely delicious and was VERY close to the real deal!

Here is a photo and the recipe below:

2 lb. ground beef, browned
29oz. can tomato sauce
29oz. can red kidney beans (with liquids)
29oz. can pinto beans (with liquids)
15oz. can diced tomatoes, (we processed them real fine)
1 c. diced onion
1/2 c. green chili (used one small can)
1/4 c. diced celery (approx. one stalk)
2 tsp. cumin
3 tbsp. chili powder
1 1/2 tsp. black pepper
2 tsp. salt
2 c. water

Add all ingredients to large pot. Bring to boil over low heat. Simmer for 2-3 hours, stirring every 15-30 minutes.

(Add shredded cheddar, crackers, sour cream, etc...if you wish, but it really doesn't need it!) Freeze leftovers.

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