Wendy’s Chili
In 1969, at the ripe old age of thirty-seven, R. David Thomas left a job at Arthur Treacher's Fish & Chips to-open the first-Wendy's at 257 E. broad Street in downtown Columbus, Ohio. Only three years later Thomas began franchising the Wendy's concept, and by the end of it’s frst nine years, Wendy's International had dotted the country with more than 1,000 units. Thomas has served this chili since day one. The recipe has changed-a bit over the years, but the chili you'll taste here is a clone of Wendy's current recipe. Try topping it with freshly grated cheese and chopped onion, extras that you can request at 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)
I cup diced onion (1 medium onion)
½ cup diced green chili (2 chilies)
¼ cup diced celery, (1 stalk)
3 meduirn tomatoes, chopped
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
3 Braum's
Now, why did ya' have to go & mention Braum's?? Great burger & their German Chocolate ice cream is to die for. Unfortunately, it's a real long drive to a Braum's from Wisconsin. :(