“Better than Wendy’s” Chili

This afternoon, I started getting a craving for chili.  While perusing recipes on the internet to try, I came across one that claimed to be a very close facsimile of the kind they serve at Wendy’s.  I thought it would be interesting to find out whether or not it really resembled it.  But it looked to be lacking a couple of ingredients that I feel are necessary if I am actually going to go to the trouble to make my own chili.  So I made some improvements*.


2 lbs. ground beef
1 yellow onion, chopped.
2 (14 oz.) cans dark red kidney beans
1 (14 oz.) can pinto beans
1 (28 oz.) can tomato sauce
1 (28 oz.) can diced tomatoes
2 (3 oz.) cans of diced green chili peppers
1/4 cup diced celery
3 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. garlic powder
1 1/2 tsp. celery salt.
1 1/2 ground black pepper
1 cup water

Brown the ground beef on medium heat in a large pot.  Drain off the excess fat.  Saute the chopped onion in a bit of olive oil in a separate skillet.  Add onions to the beef.  Stir in all of the other ingredients and cook on medium-high just long enough until the chili starts to boil.   Cover and reduce heat to low.  Simmer for about 2 hours, stirring frequently. I took the cover off the last 40 minutes to achieve a thicker consistency.

Tasted like Wendy’s, but better!


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