Wendy's Chili Soup Recipe

Ingredients:

• 2 lbs. fresh ground beef
• 1 qt. tomato juice
• 1 (29 oz.) can tomato puree
• 1 (15 oz.) can red beans, drained
• 1 medium onion (1 1/2 c.), chopped
• 1/2 C. celery, diced
• 1/4 C. green pepper, diced
• 1/4 C. chili powder1 tsp. cumin (if you like real flavor, add more)
• 1 1/2 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. each: black pepper, oregano, sugar
• 1/8 tsp. cayenne pepper
  

Cooking 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.

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Wendy's Famous Frosty Recipe

Ingredients:

• 2 cups vanilla ice cream -- slightly thawed
• 1/2 cup whole milk
• 1/4 cup NesQuick (formerly Nestle Quick)
• 1 teaspoon powdered egg whites
  

Instructions:

Blend the ingredients together thoroughly in your blender. You may have to manipulate the contents to make sure all of it gets blended well. It should be very thick.

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Wendy's Chili Secret Recipe

Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, he year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.

Wendy's Chili Recipe

Ingredients :

• 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)
• 1 cup diced onion (1 medium onion)
• 1/2 cup diced green chili (2 chilies)
• 1/4 cup diced celery (1 stalk)
• 3 medium tomatoes, chopped
• 2 teaspoons cumin powder
• 3 tablespoons chili powder
• 1 1/2 teaspoons black pepper
• 2 teaspoons salt
• 2 cups water
  

Instructions :

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.
   
4. Makes about 12 servings.
   

Tidbits

For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
Leftovers can be frozen for several months.

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