Wendy’s Chili is a favorite of many. Since I didn’t have a chili recipe of my own (I know – that’s pitiful) I decided to give this a try. I don’t do spicy and the real Wendy’s Chili is actually too zippy for me. Making it myself gave me control over those spices (I left them in the recipe. You can decide for yourself.) I loved the outcome. Served with warm, homemade bread you just can’t beat it.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
12 |
24 |
36 |
48 |
60 |
72 |
| Makes |
12 C. |
24 C. |
36 C. |
48 C. |
60 C. |
72 C. |
| Ingredients | ||||||
| Ground beef |
2 lbs. |
4 lbs. |
6 lbs. |
8 lbs. |
10 lbs. |
12 lbs. |
| Tomato juice |
4 C. |
8 C. |
12 C. |
16 C. |
20 C. |
24 C. |
| Tomato puree |
29 oz. |
58 oz. |
87 oz. |
116 oz. |
145 oz. |
174 oz. |
| Red beans; canned, drained |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
| Chopped onion |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Diced celery |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Diced green pepper |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Chili powder |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Cumin |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Garlic powder |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T. + 1-1/2 t. |
3 T. |
| Salt |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Black pepper |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Oregano |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Sugar |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Cayenne pepper |
1/8 t. |
1/4 t. |
3/8 t. |
1/2 t. |
1/2 t. + 1/8 t. |
3/4 t. |
Assembly Directions:
In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
Freezing and Cooking Directions:
Cool and freeze in freezer bags or rigid containers.
To serve: Thaw and heat in microwave or on stovetop.
Nanci’s Comments:
This tastes great! Better than Wendy’s because I can control the spices. Our family likes chili pretty mild so I left out the cumin and cayenne pepper and it was just perfect for us! We ate 4 C. right off the stove and I froze the rest in two 4 C. Ziploc freezer containers.
Nutritional Info:
Per Serving: 268 Calories; 14g Fat (44.7% calories from fat); 18g Protein; 20g Carbohydrate; 6g Dietary Fiber; 52mg Cholesterol; 946mg Sodium.
Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 2 Vegetable; 1-1/2 Fat.
Nanci Slagle
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