Wendy Richards Chili Recipe The Best Chili Ever Food

WENDY'S CHILI RECIPE

Wendy's Chili Recipe image

My best friends brother-n-law worked for Wendy's fast food chain for several years, she gave me this recipe when she found out how much I love their chili. I was surprised to see how simple it was! Yummy to my Tummy!

Provided by Misty Bryant

Categories < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 onion, chopped
1 bell pepper, chopped
1 (14 ounce) can stewed tomatoes
4 (8 ounce) cans tomato sauce
1 (14 ounce) can ranch style beans
1 (14 ounce) can pinto beans
1 (14 ounce) can kidney beans
1 (10 ounce) can Rotel diced tomatoes
1 (1 1/4 ounce) package McCormick mild chili seasoning
2 lbs ground chuck

Steps:

Brown Ground Chuck. Add all canned items, including juice, into large pot.
Cook until onion and pepper are tender.
Serve.
Freezes nicely!

Nutrition Facts : Calories 316, Fat 13.9, SaturatedFat 5.3, Cholesterol 52.2, Sodium 960.6, Carbohydrate 27.5, Fiber 7.9, Sugar 7.6, Protein 21.1

BEST DAMN CHILI

Best Damn Chili image

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Provided by Danny Jaye

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 2h50m

Yield 12

Number Of Ingredients 28

Ingredients

4 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2 ½ pounds lean ground beef
¼ cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
½ cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
1 cup sour cream
3 tablespoons chopped fresh cilantro
½ teaspoon ground cumin

Steps:

Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g

JUST LIKE WENDY'S® CHILI

Just Like Wendy's® Chili image

After trying several clone recipes and adjusting them to my tastes, I've concocted what I think is the best clone. Serve topped with finely diced white onions and/or shredded cheese. Enjoy!

Provided by MontanaChef

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h35m

Yield 10

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 pounds ground beef
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
3 (14 ounce) cans stewed tomatoes
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
1 (14 ounce) can tomato sauce
1 cup water
2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Seasoning Mix)
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste

Steps:

Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 28.8 g, Cholesterol 55.1 mg, Fat 14.8 g, Fiber 7.8 g, Protein 22.6 g, SaturatedFat 4.7 g, Sodium 1521 mg, Sugar 8.3 g

BEST CHILI EVER!

Best Chili Ever! image

Rachael's Recipe Notes: Yes, you are reading the ingredients correctly - fennel seed, ground cinnamon and unsweetened baking cocoa are what make this delicious! I make this in a 4 quart stainless steel pan on the stove top, but after sweating the onions and peppers and browning the meat, if you want to put this in a crockpot and cook on LOW for 4 to 5 hours, it's just as good! If you like, you can add a can of diced tomatoes, undrained (15 to 16 ounces), at the same time you add the tomato paste. Sometimes my family likes the diced tomatoes, sometimes they don't. I serve this with homemade jalepeno cornbread and/or crispy tortilla strips.

Provided by Rachaels Kitchen Go

Categories < 4 Hours

Time 3h30m

Yield 3 quarts, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon oil (I prefer olive)
1 1/2 lbs lean ground beef (90% really tastes the best in this)
1 1/2 cups onions, coarsely chopped (I use vidalia or spanish)
1 small yellow bell pepper, coarsely chopped
1 small red bell pepper, coarsely chopped
2 -3 tablespoons chili powder (more to taste if you like a good KICK!)
2 (6 ounce) cans tomato paste
1 teaspoon ground cumin
1/8 teaspoon unsweetened baking cocoa
1/8 teaspoon ground cinnamon
2 teaspoons fennel seeds
2 teaspoons red pepper flakes (more to taste if you like it very hot!)
2 lbs beans (I use dark red kidney and pink beans or light red kidney beans, 15 to 16 ounces each can, drained an)
8 ounces green chilies, canned, chopped & undrained (4 ounces each)
3 cups water

Steps:

In a very large, deep pre-heated skillet, add olive oil, then add chopped onions and peppers. I also add a little bit of water to the pan (maybe tablespoon or two); cover and cook on medium-low heat, just until onions and peppers begin to sweat. Uncover and add ground beef, using spatula to break up chunks of meat. Cover and cook on low heat until meat is cooked through, about 20 minutes or so (I add a little water during the cooking process). While the meat is cooking, I add the chili powder. I start with 1 Tbsp., and add as I go.
Once the meat is browned, add the tomato paste, stirring to incorporate completely (I also add more water at this point, enough to make it start looking like chili, a nice, thick chili). Cover and cook on lower heat (slow simmer) for 30 minutes.
Add the 5 ingredients, stir to incorporate, cover and cook on low (at a slow simmer) for another 60 minutes.
Add beans and green chiles (including the "juice"), stirring to incorporate. At this point, add more water if you need to do so. Cover and cook on low (slow simmer) for another 40 minutes.
Total cooking time is about 2-1/2 to 3 hours on stovetop. I know this sounds like a long time, but it really needs that much time to simmer and let the flavors blend.
Serve with chopped red onion, sour cream, hot sauce, and shredded cheddar, colby and/or Jack cheese(s).

Nutrition Facts : Calories 308.1, Fat 13.2, SaturatedFat 4.9, Cholesterol 73.7, Sodium 580.2, Carbohydrate 22.7, Fiber 5.5, Sugar 11.4, Protein 27.3

WENDY RICHARD'S CHILI RECIPE - THE BEST CHILI EVER!!!!!!!!!!!!!!

Wendy Richard's Chili Recipe - the Best Chili Ever!!!!!!!!!!!!!! image

Are you ready for the BEST CHILI you've ever had? Only made this because I am a HUGE fan of Wendy Richard (MBE) who played "Miss Brahms" on "Are You Being Served" and she also played Pauline Fowler on "EastEnders". She recently passed away and printed her famous chili recipe on the back of her funeral program. (You can see a photo of that in here! Check out the photos for this recipe) I've had chili all over Texas and the South - I even made both recipes from "Throwdown with Bobby Flay" (both were VERY good) but I will tell you - hands down - THIS WOMAN'S RECIPE IS THE BEST CHILI I HAVE EVER HAD IN MY WHOLE LIFE! And when I say "THE BEST" I mean: "I am SO STUFFED I might explode - but I can't STOP eating this chili because it tastes so AMAZING". Ok? I tried to put it in the freezer - and ended up taking it out 10 minutes later and eating it again. Today I had it for breakfast on eggs, and lunch and dinner! Can't wait to have more tomorrow! I'm NOT sharing this batch with ANYONE! But I will share the recipe! VERY URGENT/IMPORTANT: THE WHOLE SECRET OF THE RECIPE IS IN THE SCHWARTZ BRAND CHILI MIX!!!!!!!!!!!!!!! Use any other brand and it will only be a 2-3 star recipe! If you are in the USA the "Schwartz" brand chili mix in this recipe can be ordered online from www.Distantbrits.co.uk or any other British food sites. PLEASE ONLY use "Schwartz" brand if you want this to come out a 5 STAR recipe- if you use any other brand, like "El Paso", "Chichi's" "Ortega" or "McCormicks" it will be disappointing because those 4 brands I just named are nothing but salt and chemicals with very little spices. I HAVE MADE THIS RECIPE WITH THOSE 4 OTHER BRANDS, JUST TO COMPARE -WHICH IS HOW I KNOW, IF YOU USE ANYTHING BUT SCHWARTZ - IT'S GOING TO BE A DISAPPOINTMENT. PLEASE TRUST ME - IT'S SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO WORTH IT TO SEND AWAY FOR THE SCHWARTZ BRAND, YOU CAN GET THE SCHWARTZ CHILI MIX IN 2 DIFFERENT HEATS: MEDIUM/MILD AND HOT. I PROMISE YOU - IF YOU ORDER THE SCHWARTZ AND DON'T THINK THIS WAS A 5 STAR CHILI - SEND ME AN EMAIL AND I'LL PAY YOU BACK FOR THE COST OF BUYING THE SCHWARTZ. OK? If you can't find the British "Schwartz" brand, send the lady at distantbrits.co.uk an email requesting it. Tell her which kind of heat you want., "McCormicks" brand in the USA is very disappointing - even the "hot", it's not spicy and the taste really is missing something important. I even tried adding more cumin, and fresh Jalepeno's but McCormicks - it's just NOT AS GOOD as Schwartz, so - if using McCormick's- please know - you've been forwarned: it's not going to be a 5 star chili. If you're in the UK - you should have no problem finding this product. ALSO - careful when ordered because the recipe calls for 4 Schwartz chili. That means chili MIX - NOT 4 bottles of chili powder!!!! (I say be careful because Schwartz also makes chili powder, and you don't need 4 bottles of chili POWDER for this LOL!) I used the HOT Chili Mix, but Wendy specifed "Mild". Get whatever heat you are comfortable with. Be FOREWARNED: If ordering the "Hot" - just because it's from England doesn't mean it's not as hot as you think. While it is the most delish chili mix, It is 5 ALARM Texas hot!!!!! And this is coming from a gal who drinks "Franks Red Hot" straight out of the bottle whenever I have a craving! The mild is "mild" and also extremely delish. Menier's Chocolate is VERY hard to find if you live in the USA. I could only find 1 place online that sells it (Distantbrits.co.uk) Otherwise, use a VERY DARK (Swiss is preffered). When you open the Menier - the actual chocolate says "Nestle", so I guess you could get bittersweet or semi-sweet Nestle. Just don't use Hershey (ugh!) When it smells ready - eat it. You don't HAVE to simmer for 3 hours, as directed by Wendy. (Personally, I couldn't wait that long, it smelled too good) It even tastes amazing room temp hours later! I promise you - if you make this recipe EXACTLY as is - with NO SUBSTITUTIONS ON THE CHILI MIX (you CAN make substitutions on the chocolate)- Your tastebuds will think you've died and gone to heaven. I can see why Wendy would leave such a fantastic Chili recipe on the back of her funeral program - people were probably begging her for years for this recipe. When I make this for the next Texas chili cook-off - this WILL win 1st place - and I will give Wendy Richard all the credit since it is her recipe. Huh! Who'd have thunk the best recipe for Chili would come from ENGLAND!?????!!!!!! R.I.P. Wendy - and I thank YOU for all the years you've made me laugh and cry and for the gift of this AMAZING Chili recipe! I will be entering it into contests in your memory! I also hope all the people here will make this and enjoy it and it becomes a family favorite!

Provided by BBCFan

Categories One Dish Meal

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 16

Ingredients

3 lbs lean ground beef
4 mild chili, mix (4 envelopes of "Schwartz" mild chilli mix sold at distantbrits.co.uk,)
1 lb mushroom, chopped
2 (4 ounce) jars sweet pimiento (1 tin if you're in the U.K.)
3 tablespoons brown sugar (optional)
1 tablespoon coriander
3 (14 ounce) cans red kidney beans
tomato paste
3 chicken bouillon cubes
1 lb onion, chopped
4 garlic cloves
tarragon vinegar (1/4 bottle)
1 tablespoon cumin
1 tablespoon oregano
3 (14 ounce) cans tomatoes
50 g bar of menier's baking chocolate (also sold at Distantbrits.co.uk -green wrapper - 50g is 1/2 a bar, the whole bar is 100g. Just eat t)

Steps:

From Wendy Richard herself:.
Fry onions in little olive oil with crushed garlic.
Add meat together with all seasonings.
Add rest of veg, together with made-up chicken stock. (there should be enough to cover).
Add chocolate and tomato paste.
Gently simmer for about three hours, stirring occasionally.
Serve with boiled rice or pasta.
Grated cheese is also a good addition, sprinkled over the top.
The dish freezes well & gains in strength of flavour.
I Thank You W.R. (MBE).
Here is the link to the touching tribute to Wendy in the "Guardian" along with a copy of this recipe: http://www.guardian.co.uk/culture/tvandradioblog/2009/mar/10/wendy-richards-chilli-recipe.

Nutrition Facts : Calories 239.5, Fat 8.8, SaturatedFat 3.7, Cholesterol 44.3, Sodium 222.7, Carbohydrate 20.7, Fiber 6.4, Sugar 3.8, Protein 20.9

MIDWEST BEST CHILI

Midwest Best Chili image

This is a version of the famous "Wendys" restaurant chili. It is a popular version most familiar to midwesterners. An all around good recipe.

Provided by Koz4721

Categories Beans

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs lean ground beef
1 (29 ounce) can tomato sauce
1 (29 ounce) can kidney beans, rinsed
1 (29 ounce) can pinto beans, rinsed
1 cup diced onion
1/2 cup diced green chili pepper (2-3 chilis)
1 cup diced celery (3-4 stalks)
4 medium tomatoes, diced
2 teaspoons cumin powder
2 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups tomato juice or 2 cups v 8 vegetable juice
1 cup water

Steps:

Brown the ground beef in chili pot over medium heat.
Drain excess fat.
Add remaining ingredients.
cook on medium high heat until it simmers.
Stir about every 15 minutes, for 2 to 3 hours.
Remove from heat and rest 15 minutes before serving or cool immediately then reheat tomorrow for better yet.

Nutrition Facts : Calories 337.8, Fat 9, SaturatedFat 3.3, Cholesterol 49.1, Sodium 1135.1, Carbohydrate 39.3, Fiber 11.7, Sugar 8.1, Protein 26.9

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The much-loved British TV star has left many fine turns on telly - but her surprise legacy is an excellent recipe for chilli con carne. Wendy Richard, who died …
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Wendy Richards Chili Recipe The Best Chili Ever Food

WENDY'S CHILI RECIPE

My best friends brother-n-law worked for Wendy's fast food chain for several years, she gave me this recipe when she found out how much I love their chili. I was surprised to see how simple it was! Yummy to my Tummy!

BEST DAMN CHILI

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

JUST LIKE WENDY'S® CHILI

After trying several clone recipes and adjusting them to my tastes, I've concocted what I think is the best clone. Serve topped with finely diced white onions and/or shredded cheese. Enjoy!

BEST CHILI EVER!

WENDY RICHARD'S CHILI RECIPE - THE BEST CHILI EVER!!!!!!!!!!!!!!

MIDWEST BEST CHILI

This is a version of the famous "Wendys" restaurant chili. It is a popular version most familiar to midwesterners. An all around good recipe.

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