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Wendy’s Chili

Wendy’s Chili
Written by chef recipes

After attempting numerous Wendy’s chili recipe clones and adjusting them to my tastes, I’ve concocted what I assume is the best. Serve it crowned with finely diced white onions and/or shredded cheese.

Wendy’s Chili
Ingredients:

2 kilos sparkling floor red meat

1 quart tomato juice

1 (29-ounce) can tomato puree

1 (15-ounce) can purple beans, tired

1 (15-ounce) can pinto beans, tired

1 massive onion, chopped (approximately 1 ½ cups)

½ cup diced celery

¼ cup diced inexperienced bell pepper

¼ cup chili powder (you can need to apply less, as a few humans discover that is too much)

1 teaspoon cumin

1½ teaspoons garlic powder

1 teaspoon salt

½ teaspoon floor black pepper

½ teaspoon oregano

½ teaspoon sugar

⅛ teaspoon cayenne pepper

 

Wendy’s Chili

Instructions:

Stovetop Directions:

-In a skillet, brown the floor red meat; drain. Put the tired red meat and the last substances in a 6-quart pot. Cover the pot; permit it simmer for 1 to 1½ hours, stirring each 15 minutes.

Slow cooker Directions:

-In a skillet, brown the floor red meat; drain. Put the tired red meat and the last substances in a gradual cooker, activate low and prepare dinner dinner for four hours.

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