Good Lifestyle

While I loveWendy's spicy chicken nuggets andchocolate icy (Usually appreciated together), another classical order I like, the restaurant is a small cup of their homemade chili. This is the incarnation of comforting food by a cold winter day, which is why I decided to make a Chile recipe from Copycat Wendy, I could cook at home.

Thanks to a clear list of ingredients on the Wendy website, it was easy to gather this recipe. According to the list, the Wendy Chile has a chilli, tomatoes, chili beans, pink beans, kidney beans, onions, celery, green peppers, chopped beef, pepper, powder, powder garlic and spices. Although the recipe also has sugar and a modified corn starch, I know you can have a delicious chili without any of these additives, so I did not disturb them in my version.

Tip with a delicious Chile of Copycat Wendy

It can surprise you, but for my pepper base, I like to use mySeasoning for homemade tacos for the recipe. I like to have a jar of it prepared in my closet, so it is easy to throw in the pot.

My trick to sail Chile is to simmer for a long time. This recipe calls a simmer for 30 minutes, but to be honest, you will get the best flavor if you leave the chili rest for an hour-even! Just make sure to move it from time to time.

You do not have garlic cloves? Try this instead

I also looks personally to the flavors that come from the freshly sliced ​​garlic powder against garlic, which is why I put it in this recipe. However, if you prefer to use garlic powder, you can replace the minced garlic for 1/2 teaspoon of garlic powder.

RELATED: The easy way to make comfortable foods healthier.

Copycat Wendy's Chile

Made 8 servings

Ingredients

1 clove with garlic, minced
1 tablespoon of olive oil
1 medium onion, diced
2 stems of celery, dice cut
1 green pepper, diced
1 lb of chopped beef
1 tablespoonSeasoning Taco
1 10 oz can. pinto beans
1 10 oz. Can the kidney beans can they
1 10 oz. can tomato sauce
1 10 oz. can hide tomatoes
Cheddar cheese shredded, to garnish
Sure cream, for garnish

How to do it

1. Heat a Dutch oven or stock over medium heat. Add into olive oil, chopped garlic, onion, celery and green pepper. When vegetables begin to become mild (about three minutes), add it in the chopped beef.
2. Using a wooden spoon, break the chopped beef and stir with vegetables. When the chopped beef is no longer pink, using a spoon, drain the fat in an excess of can.
3. Add into beans, tomato sauce and dice tomatoes in the Dutch oven. Sprinkle in the seasoning of Taco and mix together.
4. Turn the Chile to simmer and let it cook for at least 30 minutes, stirring once from time to time so that nothing burns down. The more you leave sitting, better the flavors will become.
5. Serve with grated cheese and sour cream, if you wish.