Wendy’s Chili

This isn’t just the ideal copycat formula. It’s the ideal bean stew formula. In case you’re restless, you don’t need to stew for an entire 40 minutes.

Avoid the drive-through and make a delightful bowl of Wendy’s bean stew at home.

Next time a hankering for Wendy’s bean stew strikes, disregard an excursion to the café. Head to the supermarket and make a Wendy’s copycat! Concocting a major clump of this Classic Chili gives you a lot of scraps and you’ll jump hard-to-articulate fixings like Xanthum Gum and Disodium Inosinate in the genuine article.

Step by step instructions to Make Copycat Wendy’s Chili

The fixings here are generally wash room and fridge staples. Make a point to utilize “crisp never solidified” hamburger for valid Wendy’s flavor.


2 pounds new ground hamburger

1 quart tomato juice 1 (29-ounce)

can tomato purée 1 (15-ounce)

can red kidney beans, depleted 1 (15-ounce)

can pinto beans, depleted 1

medium-enormous onion, cleaved (around 1/2 cups)

1/2 cup diced celery

1/4 cup diced green ringer pepper

1/4 cup bean stew powder (utilize less for milder stew)

1 teaspoon ground cumin (utilize more for genuine flavor)

1/2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon ground dark pepper

1/2 teaspoon dried oregano

1/2 teaspoon sugar

1/8 teaspoon cayenne pepper


In an enormous skillet, darker the ground hamburger. Channel off the fat. Put the meat and the rest of the fixings in a 6-quart pot. Spread the pot and let the bean stew for 1 to 1/2 hours, mixing like clockwork.

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