Wendy's« Chili

Wendy's« Chili - 2 teaspoons cumin...

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
Sheet1 Page 1 Wendy's® Chili Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, he year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant. 2 pounds ground beef One 29-ounce can tomato sauce One 29-ounce can kidney beans (with liquid) One 29-ounce can pinto beans (with liquid) 1 cup diced onion (1 medium onion) 1/2 cup diced green chili (2 chilies) 1/4 cup diced celery (1 stalk) 3 medium tomatoes, chopped
Background image of page 1
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: 2 teaspoons cumin powder 3 tablespoons chili powder 1 1/2 teaspoons black pepper 2 teaspoons salt 2 cups water 1. Brown the ground beef in a skillet over medium heat drain off the fat. 2. Using a fork, crumble the cooked beef into pea-size pieces. 3. 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 to 3 hours. Makes about 12 servings. Tidbits For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot. Leftovers can be frozen for several months....
View Full Document

This note was uploaded on 02/22/2011 for the course FOOD 101 taught by Professor Dr. during the Spring '11 term at CA Culinary.

Ask a homework question - tutors are online