Wendy’s has always been my and my dad’s spot. We used to go bowling all the time when I was in like 4th and 5th grade. I even had my own bowling ball. That was how we bonded. That and dance lessons. We always were the best dancers at the father-daughter dances.
After bowling, we’d hop on over to Wendy’s. My dad said that their burgers didn’t make him feel as gross at McD’s. To each their own. I loved going to Wendy’s. It meant that I could get chicken nuggets and chili!
Know what’s great? Dunking your chicken nuggets in the chili!!!
I love Wendy’s Chili. It’s meaty, it’s hearty, and it’s got just the right amount of spice for me (when I’m not feeling into the really hot stuff). But it’s impossible for me to drive to Wendy’s just for a bowl of chili any time I want it, so the next best thing is to make this homemade Wendy’s chili copycat recipe.
Check out the recipe on the next page!
This copycat homemade Wendy’s Chili is one of the easiest chili recipes ever. Why easy? You just dump all the ingredients (except for the cheese and sour cream) in a crockpot, set it to cook on low for eight hours, and voila! You’ve got chili. It’s even better on weekday nights when you don’t really have time to cook dinner. This awesome copycat recipe is from Chad and Mary Beth from Nothing But Country.
1-1.5 pounds ground beef, browned and drained
1 large sweet yellow onion, chopped
1 large green bell peppers, chopped
3 celery strips/sections, chopped
1 large tablespoons minced garlic (I use already prepared minced)
1 cans Ranch Style Beans, NOT drained (15 ounce cans)
1 cans dark red kidney beans, NOT drained (15 ounce cans)
1 cans Original Rotel Diced Tomatoes & Green Chili (10 ounce cans)
1 cans stewed tomatoes (15 ounce cans)
2 cans plain tomato sauce (15 ounce cans)
2 packages McCormick Mild Chili Seasoning (1.25 ounce packages)
2 tsp of salt
Pepper to taste
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Nothing But Country.