Best 7 Wendy Richards Chili Recipe The Best Chili Ever Recipes

WENDY'S CHILI RECIPE

Steps:

• Combine all ingredients in a large stock pot.
• Simmer for at least three hours (I let mine cook all day long).
• Enjoy!

WENDY'S CHILI RECIPE

Steps:

• In a large pot, heat 1 tablespoon of the extra-virgin olive oil over medium heat for 1-2 minutes. Add the minced garlic and diced onion. Sauté until the onion is translucent (about 2-3 minutes)
• Add the celery stalks and bell pepper. Sauté for another 2-3 minutes, or until celery has softened.
• Meanwhile, in a separate frying pan, heat the other tablespoon of extra-virgin olive oil over medium heat for 1-2 minutes. Add the ground beef, break apart and cook, stirring occasionally until no pink remains.
• Once ground beef is cooked, drain any liquid from the pan and add the ground beef to your pot with onions, celery and bell peppers.
• Add the stewed tomatoes, diced tomatoes, tomato sauce, chicken broth, chili powder, garlic powder, ground cumin, paprika, kidney beans and black beans to the pot.
• Bring to a boil over medium-high heat. Once boiling, reduce to low, add the lid to the pot and allow to simmer for at least 60 minutes.
• After 60 minutes, stir in the white vinegar and salt, pepper to taste.
• Enjoy!

JUST LIKE WENDY'S® CHILI

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.

BEST DAMN CHILI

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.

BEST CHILI EVER!

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).

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

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.

WENDY'S COPYCAT CHILI

Steps:

• Place ground beef in a large pot over medium-high heat. Stir and break the ground beef into crumbles and cook until no longer pink.
• Drain beef of excess grease.
• Return beef to pot, stir in 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 pieces of stewed tomatoes.
• Stir in chili seasoning.
• Add kidney beans, pinto beans and season with salt and black pepper; bring to a boil.
• Reduce heat to low and simmer for 1 hour.
• Mix vinegar into chili.
• Ladle into bowls and serve.