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Nutrition Facts
Serving Size 1 (329g) Recipe makes 6 servings
Calories 434
Calories from Fat 169		(38%)
Amount Per Serving		%DV
	Total Fat 18.8g	28%
	Saturated Fat 6.9g	34%
	Monounsaturated Fat 7.9g
	Polyunsaturated Fat 1.2g
	Trans Fat 1.1g
Cholesterol 77mg		25%
Sodium 1117mg		46%
Potassium 1215mg		34%
Total Carbohydrate 35.1g		11%
	Dietary Fiber 10.1g	40%
	Sugars 6.8g
Protein 33.2g		66%
detailed view... how is this calculated?

Wendy's Chili Clone

Recipe #21936 | 40 min | 20 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: **Tinkerbell**
Mar 9, 2002

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).

SERVES 6 -8 (change servings and units)

Ingredients

1 1/2-2 lbs ground beef
1 (10 ounce) can French onion soup (not creamy)
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt
3 drops Tabasco sauce
1 (21 ounce) can red kidney beans (undrained)
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce

Directions

1
In large saucepan or dutch oven, over med/high heat, brown beef.
2
Puree french onion soup in blender and pour over cooked beef.
3
Cook and stir until mixture is consistency of rice.
4
Stir in spices.
5
Add undrained beans, tomato paste and sauce and stir well.
6
Reduce heat to Low and simmer for 20 minutes or until piping hot and flavors have blended.
7
Add additional salt and pepper, chili powder or Tabasco to taste.

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Browse similar recipes by category

Course > Main Dish > Chili
Main Ingredient > Meat > Beef > Ground Beef
Main Ingredient > Pasta, Rice & Grains
Main Ingredient > Beans
Preparation > Time to Make > < 60 mins
Preparation > Simple
Preparation > Equipment > Stove Top
Preparation > Equipment > Small Appliance > Food Processor/Blender
Occasion > Novelty > Copycat

Featured Reviews for This Recipe

From: Stepford Mom

On Jul 7, 2009

Very very very good chili! Not Wendys, but great! I added a can of chili beans as well.

0 people found this review helpful

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From: CoffeeB

On Jul 6, 2009

Oh wow....the family's new favorite chilli recipe. DH love Wendy's chili and so I just knew this would go over in a big way for him. I"ve never made chilid using french onion soup and so this must..it just must be the secret ingredient. I"m not a meat eater, but the smell was heavenly while this was simmering away on the stove-top. A real keeper Tink. Made for HolidayTag.

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From: rhondalynne

On Sep 1, 2006

So easy and quick to make! and tasty too!!! I used 2 16 oz cans of kidney beans instead of 21 oz, and I didn't have tomato sauce so I used a 16 oz can of diced tomatoes, undrained. Everyone loved it! This is my chili recipe from now on!

3 people found this review helpful

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From: jellyko

On Sep 4, 2006

First let me say this is a great recipe...most of us sometime tweak things for own preference or with what we have on hand and I did just that. I used 2 lb gr. beef and did not puree the onion soup. instead of kidney beans I used a mix of chili bean and no beans chili. all else same. simmered a while and froze half. served with toasted cheese. thanks for a quick flexible recipe. oh so good!

2 people found this review helpful

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