Wendys Beef Bean Chili Recipes
JUST LIKE WENDY'S® CHILI
After trying several clone recipes and adjusting them to my tastes, I've concocted what I think is the best clone. Serve topped with finely diced white onions and/or shredded cheese. Enjoy!
Provided by MontanaChef
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h35m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
- Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
- Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 28.8 g, Cholesterol 55.1 mg, Fat 14.8 g, Fiber 7.8 g, Protein 22.6 g, SaturatedFat 4.7 g, Sodium 1521 mg, Sugar 8.3 g
WENDY'S BEEF & BEAN CHILI
This is the Top Secret Recipes version of Wendy's chili. I never really liked beans in my chili until I tried this recipe. I love it because it is so hardy. We sometimes serve it with cheese, onions and fritos.
Provided by kevjenn
Categories Meat
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine meat,onion, celery, tomatoes (fresh), cumin, chili powder, salt, pepper and cook until meat is done.
- Add beans with liquid, crushed tomatoes, green chiles and water.
- Bring to a boil. Reduce heat to med/low, stirring often for 1 hour.
- Garnish with shredded cheese and fresh onion if desired.
Nutrition Facts : Calories 462.6, Fat 7.5, SaturatedFat 2.9, Cholesterol 70.3, Sodium 1159.9, Carbohydrate 58.9, Fiber 15.3, Sugar 6.2, Protein 42.2
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