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Wendy's Chili Recipe


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Taco Bell Refried Beans & Cheese is a fav for a lot of people in purée stage and beyond!  Add some shredded chicken & call it a meal when on solids.

ChikFilA - Grilled nuggets and fruit cup

Chipotle - Burrito Bowl with lettuce base instead of rice, add chicken or carnitas, and pico for a Bariatric friendly meal.

McDonalds - Southwest Grilled Chicken salad with cheese.

TGI Friday’s - Shrimp Key West with Broccoli

Trick is think low carb. Most restaurants have low carb menu options. Just do clean grilled or baked meat, cheese, lettuce, and veggie and you are good to go!

 

 

 

 

 

 

 

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Here is the "Top Secret REcipes" version of Wendy's Chili. It's delicious. I used a can of peeled tomatoes and canned chili peppers instead of fresh ones. 2 lbs. ground beef one 29 oz. c

bumping this to the top, lots of fresh post opers coming out of surgery that will need this soon.

BUMPING FOR the fresh post oppers!

On 7/24/2006 at 5:36 AM, Duckie said:

Here is the "Top Secret REcipes" version of Wendy's Chili. It's delicious.

 

I used a can of peeled tomatoes and canned chili peppers instead of fresh ones.

 

2 lbs. ground beef

one 29 oz. can tomato sauce

one 29 oz. can kidney beans (WITH liquid)

one 29 oz. can pinto beans (WITH liquid)

one cup diced onion (1 medium onion)

1/2 cup diced celery (1 stalk)

3 medium tomatoes, chopped

2 diced chili peppers (i forgot this when I typed it in. lol)

2 teaspoons cumin powder

3 tablespoons chili powder

1 1/2 teaspoons black pepper

2 teaspoons salt

2 cups water

 

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-sized 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.

(I just cooked it in a crock pot over several hours.)

 

Makes about 12 servings.

 

Tidbits: For spicier chilli, ad 1/2 teaspoon more black pepper. For much

spicier chli, add 1/2 teaspoon back pepper and a tablespoon of 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.

 

 

 

 

Adding this to the first post. I came up with my own recipe of sorts. I LOVE IT and everyone asks me to make for parties, etc.

This is my latest version. THe pepperoni adds a great spicey taste to it. YUMMY!

 

 

Michelle's Chili

 

2 lbs. ground beef (or meat of choice)

1/2 Pepperoni stick (cut up into small cubes)

one 29 oz. can tomato sauce

one 29 oz. can kidney beans (drain most of liquid) *

one 29 oz. can pinto beans (drain most of lliquid) *

one cup diced onion (1 medium onion)

1/2 cup diced celery (1 stalk)

3 medium tomatoes, chopped (may substitute with one can of diced tomatoes)

2 diced chili peppers (May substitute with can of chili peppers in mexican aisle)

2 teaspoons cumin powder

1 package Chili powder

1 1/2 teaspoons black pepper

2 teaspoons salt

2 cups water

 

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-sized 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.

(I just cooked it in a crock pot over several hours.)

 

*(I tend to use six different kinds of beans in the small cans to mix things up, instead of using the two large cans.)

 

Tidbits: For spicier chilli, ad 1/2 teaspoon more black pepper. For much

spicier chli, add 1/2 teaspoon back pepper and a tablespoon of 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.

I am so thankful to have found this recipe, thank you so much for posting it. I am 3 weeks out from gastric bypass and living on Wendy's chili. I'm having a hard time keeping things down but the pureed chili seems to agree with me and I'm meeting my protein quota with chili and protein drinks. I have forwarded this recipe to a friend of mine who's also living on Wendy's chili. Thank you for saving us a ton of money.

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On 1/25/2009 at 8:22 PM, GrandmaRose said:

I made a pot today and substituted a MILD can of Rotel's chopped tomatoes and chillis for the tomatoes and chillis separate. It was still spicy!

 

Here's another hint - freeze it in muffin tins (each "cup" holds 1/2 cup) and when it is frozen, put two to a baggie and keep in the freezer. YUM!

 

Rose

Lap RNY 05/08/08

Great idea, thanks

 

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