Wendy's Chili Clone
I have been using this recipe exclusively for the last 9 years. It's from the April 8, 1993 Phil Donahue show featuring Gloria Pitzer, the recipe detective. It's easy and delicious in a variety of ways. We serve it at home as well as made ahead to take camping. Serve it the classic way, with cornbread or on hot dogs. Or try some of our family favorites, Cincinnati style (served over cooked spaghetti noodles) or taco salads (a bed of lettuce and corn chips, topped with chili and sour cream).
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 can tomato sauce
- 1 can tomato paste
- 3 drops tabasco sauce
- 1 1/2-2 lbs ground beef
- 1 can french onion soup (not creamy)
- 1 can red kidney beans (undrained)
- Carbohydrate 9.57226772009049 g
- Cholesterol 0 mg
- Fat 0.517249829328392 g
- Fiber 2.45041040613833 g
- Protein 2.29741615435647 g
- Saturated Fat 0.0750408479087933 g
- Serving Size 1 1 -8 serving(s) (95g)
- Sodium 378.835397587613 mg
- Sugar 7.12185731395216 g
- Trans Fat 0.1185676786836 g
- Calories 44 calories
In large saucepan or dutch oven, over med/high heat, brown beef. Puree french onion soup in blender and pour over cooked beef. Cook and stir until mixture is consistency of rice. Stir in spices. Add undrained beans, tomato paste and sauce and stir well. Reduce heat to Low and simmer for 20 minutes or until piping hot and flavors have blended. Add additional salt and pepper, chili powder or Tabasco to taste.
