This recipe is inspired by the chili served at Wendy's. It was created in 1969 by Wendy's founder, Dave Thomas. The recipe has evolved over more than 4 decades – but according to sources, this one is close to the original. If your family likes chili, they will love this recipe.
2 pounds ground beef
1 29 ounce can tomato sauce
1 29 ounce can kidney beans with liquid
1 29 ounce can pinto beans with liquid
1 cup diced onion
½ cup diced green chili peppers
½ cup diced celery
3 medium tomatoes, chopped
2 teaspoons ground cumin
3 Tablespoons chili powder
1 teaspoon fresh ground black pepper
1 teaspoon salt
2 cups water
In a fry pan, brown the ground beef – drain fat and crumble beef.
Transfer to a large pot and combine all ingredients.
Simmer for about 2-3 hours, stirring often.
Adjust spices according to your heat preferences.
Once cooled, leftovers can be frozen.
For vegetarian or dairy version, omit ground beef and use soy crumbles.
When ready to serve, top with shredded cheddar.
Recipe: Kosher, Meat, Copycat