Category: Soup

Wendy’s Copycat Chili Recipe

It’s chili time anytime. I pulled out my Wendy’s Copycat Chili recipe to make a big batch. Most will go in the freezer but I’ll eat a big bowl too. I’m just chili hungry!

 

A friend that used to work for Wendy’s gave me this recipe years ago when she found out how much I liked it. I was surprised to see how simple it was! Yummy to my Tummy!

How To Make This Wendy’s Copycat Chili Recipe

Making chili of any kind is not very difficult and this Wendy’s Copycat chili is no different. Very easy!

The ground beef can make a difference. I prefer 80/20 ground chuck.

The 80/20 means that it’s 80% lean and 20% fat. I feel like that’s the perfect proportion of lean to fat.

Ground chuck is from the front shoulder section of the animal. Now it’s probably just bits and pieces of the shoulder but at least you know where it comes from and that its quality should be very good.

Don’t buy what’s labeled as ground beef! The only thing about ground beef that you know for sure is that’s it’s beef. It can be from anywhere on the animal and when you’re talking about bits and pieces you don’t really know what you’re getting!

As far as making chili it couldn’t be easier. Just brown the beef, add it to a stockpot with the other ingredients, and simmer for an hour or so.

You got chili!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Wendy's Copycat Chili Recipe
Print
Wendy's Copycat Chili Recipe
Prep Time
15 mins
Cook Time
1 hr 40 mins
Total Time
1 hr 55 mins
 

A friend shared this recipe with me and it really does taste like Wendy's.

Course: Soup
Cuisine: American
Keyword: Wendy's Copycat Chili Recipe
Servings: 8
Calories: 325 kcal
Ingredients
  • 2 pounds fresh ground beef
  • 1 quart tomato juice 29-ounce ...
  • 1 can tomato purée 15-ounce
  • 1 can red kidney beans drained (15-ounce)
  • 1 can pinto beans drained
  • medium-large onion chopped (about 1 1/2 cups)
  • 1/2 cup diced celery
  • 1/4 cup diced green bell pepper
  • 1/4 cup chili powder use less for milder chili
  • 1 teaspoon ground cumin use more for real flavor
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/8 teaspoon cayenne pepper
Instructions
  1. In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

 

Tips And Tidbits About Wendy’s Copycat Chili

If you’ve got the time cooking beans from scratch is better for chili than canned beans.

Canned beans have a high sodium content. So if you do decide to use them rinse them first. You might also wait until close to the end of cooking time to keep them from turning to mush.

I do use canned beans and I prefer using the ones labeled “chili beans”. They have flavoring cooked in so when I use them I don’t rinse for that reason!

Enjoy!

Up Next:

Crockpot White Chicken Chili

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Follow me

Corned Beef And Cabbage Soup – Easy To Make

Making corned beef and cabbage soup during the month of March and especially on March 17 to celebrate Saint Patrick’s Day is a tradition in America.

 

Regardless of where your ancestors came from.

Many might first consider that corned beef and cabbage soup is a dish that is commonly served in Ireland during this time of the year.

However, in Ireland, the traditional meal for this special day may be that of a piping hot dish of cabbage and potatoes. Therefore, serving baked potatoes will go well when you are making and serving corned beef and cabbage soup.

It is a wonderful tasting soup that will help drive away the coldness in the weather and many individuals and families do enjoy eating it no matter the time of the year.

You may want to make some homemade bread or homemade biscuits to serve along with this delicious soup recipe.

For dessert, you might consider making a scrumptious blackberry or blueberry pie to serve later. Of course, you can also make any of your favorite desserts to serve afterward.

If you are preparing this dish to celebrate this holiday in March, you might also want to consider making other types of dishes and include green food coloring to complement the meal and the occasion.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Corned Beef and Cabbage Soup
Print
Recipe for Corned Beef and Cabbage Soup
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

A delicious version of corned beef and cabbage in a soup. 

Course: Soup
Cuisine: American
Servings: 4
Calories: 275 kcal
Ingredients
  • ¼ cup vegetable oil butter, or margarine
  • 1 cup thinly sliced celery stalks
  • ½ cup chopped green onions
  • 2 minced garlic cloves
  • 3 cups chicken broth
  • 2 cups shredded cabbage
  • 1 cup thinly sliced carrots
  • ¼ pound cooked shredded corned beef
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 Tablespoons cornstarch
  • 1 cup milk
Instructions
  1. Using a large saucepan or skillet over a medium heat, you will add the vegetable oil, butter, or margarine to melt. Add the thinly sliced celery stalks, the chopped green onions and minced garlic cloves. Stir to combine and then saute for about 5 minutes or until the vegetables are tender.
  2. Slowly stir in the chicken broth, the shredded cabbage, thinly sliced carrots, cooked shredded corned beef, salt and pepper. Stir well and then cover with a lid. Bring to a boil and cook for about 2 minutes and then reduce the heat to the lowest setting. Simmer, while occasionally stirring for about 20 minutes or until all the vegetables are tender.
  3. Using a small mixing bowl you will add the cornstarch and the milk and stir to combine well. Gradually stir this mixture into the meat and vegetables you are cooking.
  4. Increase heat to medium and bring to a boil while constantly stirring. Boil for about 1 minute and then remove from heat.
Recipe Notes

Allow the corned beef and cabbage soup to cool for several minutes before serving to friends and family.

 

Enjoy!

Up Next: 

Corned Beef Hash Recipe – Corned Beef Idea

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Follow me

Cream of Potato Bacon Soup

Cream of Potato Bacon Soup

This cream of potato bacon soup is a real crowd pleaser. Even the kiddies will love it. The ingredients are very similar to what I use when I make twice baked potatoes.

Cream of Potato Bacon Soup

Ingredients

4 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
1 cup chopped green onions
3/4 teaspoon salt
1/2 teaspoon ground black pepper
12 slices cooked bacon, crumbled
5 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream

Directions

Bake the potatoes for 1 hour in a 400 degree F. oven. Scoop out the inside of the potatoes and set aside. Reserve the skins for another recipe or discard.

Melt the butter in a large skillet over medium low heat. Stir in the flour to make a roux. Cook the roux for about 1 minute, stirring constantly. Gradually pour in the milk while stirring until all the milk has been added. Bring the heat to medium and keep stirring until the soup mixture starts to get thick.

Add the potatoes, green onions, salt, ground black pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes, allowing the flavors to blend. Stirring well, mix in the sour cream until well blended with the soup. Do not boil the soup once you have added the sour cream.

You can serve this soup immediately or refrigerate overnight to allow the flavors to blend. If you refrigerate you will have to thin the soup the next day with milk or half and half. The soup thickens when it is chilled.

Cream of Potato Bacon soup is a keeper.

Follow me

Bean With Bacon Soup Like Mom’s

Campbell’s Bean With Bacon Soup is my favorite canned soup of all time. This is not an exact duplicate of Campbell’s Bean Bacon Soup version but it reminds me of the navy bean soup my Mom used to make.

Bean With Bacon Soup

Making this soup is not as easy as opening a can of Campbell’s but most of the time spent making this bean soup recipe is inactive time.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Print
Bean With Bacon Soup Like Mom's
Ingredients
  • 1 16 ounce package dried navy beans
  • water to cover
  • 7 cups chicken stock
  • 1/2 cup margarine
  • 4 carrots chopped
  • 1 onion chopped
  • 1/2 pound bacon
Instructions
How to make bean soup
  1. Clean and sort the dried navy beans. Place the beans in a large bowl with water to cover and soak for 3 hours.
  2. In a large stock pot over medium heat, combine the navy beans and the chicken stock and allow to simmer.
  3. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the chopped carrots and the chopped onion and saute for 10 minutes, or until onion is caramelized.
  4. Add the carrot and onion mixture to the pot.
  5. In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot.
  6. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

I haven’t tried freezing this soup but my suspicion is that it will freeze well at least for a little while.

The one thing I do know for sure is that it’s a rich and delicious bean with bacon soup and is absolutely great on a cool autumn evening.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Follow me

Bean and Ham Soup

Bean and Ham Soup

This bean and ham soup might not seem like much just reading the recipe. But it could be one of the best you’ve had. It’s zesty and very meaty and certainly in the whole meal soup category.

Bean and Ham Soup

Ingredients

1 pound Italian sausage
2 smoked ham hocks
3 potatoes, peeled and cubed
3 stalks celery, chopped, with leaves
2 tablespoons dried parsley
3 (15 ounce) cans kidney beans
1 (15 ounce) can tomato sauce
2 (14.5 ounce) cans stewed tomatoes
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon hot pepper sauce
2 bay leaves
1 teaspoon Worcestershire sauce
2 cloves crushed garlic

Directions

Cut the Italian sausage into bit sized pieces. The smaller the pieces the meatier the soup will seem.

In a large pot brown the Italian sausage and the ham hocks over medium heat. Drain off any excess fat.

Add the potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat. Add just enough water to cover. Bring the soup to a boil and then reduce to simmer.

Cover, and continue to cook for 2-3 hours.

Remove the ham hocks and cut the meat into bite-size pieces. Return the meat to pot.

Ladle into soup bowls and serve.

Would you like a spicier soup? Use hot Italian sausage and replace some of the stewed tomatoes with a can of rotel tomatoes. You can also sprinkle with red pepper flakes to taste.

To me those changes make a great Bean and Ham Soup even better.

Follow me

Bean and Bacon Soup

Bean and Bacon Soup

Bean and Bacon soup is a traditional wintertime comfort food and this soup recipe fills the bill. But you really shouldn’t wait for winter to enjoy it. Double the recipe if you want leftovers.

Bean and Bacon Soup Recipe

Ingredients

1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1 bay leaf
1/3 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water

Directions

Boil the beans in the 9 cups of water and then let sit for one hour. Drain the beans and set aside.

Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain the grease except for 1/4 cup. Coarsely chop the bacon.

Add the onions and celery to the reserved grease and bacon and saute until soft. Do not drain.

Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.

Stir in the tomatoes with their juice. Heat to serving temperature and serve it up.

Follow me

Bacon Cheeseburger Soup

Bacon cheeseburger soup is like a cheeseburger in a bowl. For this cheeseburger soup I like good quality extra sharp cheddar. I also like high quality thick sliced bacon.

Bacon Cheeseburger Soup

This soup is warm and hearty. People of all ages love it and it is a fast family supper. It doubles easily and freezes well so you can freeze some for later.

I like to garnish with some extra cheddar cheese as well.

Hope you like it.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Print
Bacon Cheeseburger Soup Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Quick and easy cheeseburger in a bowl. Kiddies as well as adults love this dish! 

Course: Soup
Cuisine: American
Servings: 6
Calories: 260 kcal
Ingredients
  • 1/2 pound ground beef
  • 6 slices bacon
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup chopped celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 tablespoons butter
  • 4 cups cubed potatoes
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 cups sharp cheddar cheese grated
  • 1/4 cup sour cream
Instructions
  1. In a large pot, melt 1 tablespoon butter over medium heat. Add the vegetables and ground beef and cook and stir until the vegetables are tender and the beef is brown.
  2. Stir in the basil and the parsley. Add the broth and the potatoes. Bring the mixture to a boil and simmer until the potatoes are tender, about 10-12 minutes.
  3. In a skillet cook the bacon until it is crispy to your liking. Crumble the bacon and set aside.
  4. Melt the remainder of the butter and stir in the flour. Cook, stirring for a few minutes or until the mixture is smooth and slightly cooked, about 3 minutes. Add the milk, stirring until smooth.
  5. Gradually add the milk mixture to the soup, stirring constantly. Bring to a boil and then reduce the heat to simmer. Stir in the cheese. When the cheese is melted, add the sour cream and heat through. Do not boil.
  6. Ladle the soup into soup bowls and top with bacon crumbles.
  7. If you like you can spice up this recipe with a diced jalapeno pepper or some cayenne pepper powder. Enjoy your cheeseburger in a bowl with this bacon cheeseburger soup.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Follow me

Slow Cooker Chicken Soup

Slow Cooker Chicken SoupThis Slow Cooker Chicken Soup has Southwestern cuisine flair. It’s a warm and inviting chicken soup any time of year, and is so easy you might start feeling a little guilty for not cooking more!

Take advantage of frozen corn and canned tomatoes, but don’t substitute for the fresh onion or red and green bell pepper.

These ingredients lend their flavors and texture for a well balanced home-cooked meal that will surely be added to your favorites list.

Southwestern Slow Cooker Chicken Soup

Ingredients

1 1/4 pound boneless skinless chicken breasts, cut into thin strips
1 quart chicken broth
1 package (16 ounces) frozen corn, thawed
1 can (14.5 ounces) diced tomatoes with the juice
1 large onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 can (4 ounces) roasted green chilies, chopped
1 tablespoon seasoned salt, such as Lawry’s
1 1/2 teaspoons ground cumin
1 teaspoon granulated garlic
1/2 teaspoon dried oregano
1 tablespoon chili powder
kosher salt and ground black pepper

Directions

Season the strips of chicken breast with the kosher salt and black pepper.

Lay the strips in the bottom of a slow cooker then add the corn, diced tomatoes, chopped onion, both bell peppers and the can of chopped roasted chilies.

Whisk together the chicken broth and seasoned salt, ground cumin, granulated garlic, dried oregano and chili powder. Pour this mixture over the chicken and vegetables.

Cover the pot and turn on low. Cook for 6 to 8 hours, until the chicken and vegetables are cooked through.

Food For Thought – You can use a can of Rotel diced tomatoes with peppers if you would like to skip a step, but the roasted green peppers do add their own flavor.

Good To Know – If you would like more of a stew than a soup, cut back on the chicken broth by half and cook on high for 3 to 4 hours.

Follow me

Homemade Chicken Noodle Soup

Making Homemade Chicken Noodle Soup is a time consuming process. Homemade chicken stock takes hours. This chicken noodle soup cheats by using canned stock. The ginger gives it more zest.

Homemade Chicken Noodle Soup

If you have a desire for homemade soup but don’t have the time to devote to making homemade chicken stock then this chicken noodle soup recipe will satisfy your craving.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Print
Homemade Chicken Noodle Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Not really homemade from scratch but so good nobody will know the difference. 

Course: Soup
Cuisine: American
Servings: 4
Calories: 215 kcal
Ingredients
  • 2 16 ounce boxes Swanson chicken broth
  • 2 cups water
  • 3 carrots chopped
  • 3 stalks celery chopped
  • 1 pinch ground black pepper
  • 3 slices fresh ginger root
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped cooked chicken breast meat
  • 1/2 cup egg noodles
Instructions
  1. In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook.
  2. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and then remove the sliced ginger.
  3. Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until the noodles and vegetables are tender.

For an even richer chicken flavor I leave out the water. Sometimes I add onion and garlic for an even more complex taste.

You can give this chicken noodle soup an Asian flair by adding a few dashes of toasted sesame oil, a few sliced water chestnuts and chopped spinach leaves.

Make Southwestern chicken soup by leaving out the noodles and adding in some hominy, corn and cumin.

Even though this is not a true Homemade Chicken Noodle Soup the fact that it’s so versatile, great tasting and so easy to make it deserves a place in your recipe file.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

You Might Need:

Swanson Natural Goodness Chicken Broth, 16-Ounce Aseptic Box (Pack of 12)

Ginger Root, Sliced – 8 Lb Bag / Box Each

Follow me

Crockpot White Chicken Chili

Crockpot White Chicken ChiliThis is a very adaptable crockpot white chicken chili recipe. It uses white beans and garbanzo beans and is seasoned with garlic and cumin for a southwestern flavor.

There are a lot of options with this basic recipe and I don’t think I’ve made it the same twice! You’ll just have to keep making it until you find the one you like the best.

Serve it as an entrée with Spanish style rice, or as a dip with tortilla chips. Anyway you serve it will become a family favorite.

Two-Bean Crockpot White Chicken Chili

Ingredients

1 pound boneless skinless chicken breast, cut into small pieces
1 large yellow onion, finely diced
2 cloves garlic, minced
2 tablespoons vegetable or olive oil
1 can (15 ounces) garbanzo beans
1 can (11 ounces) cut corn
1 can (4 ounces) roasted green chilies
1 1/2 cups chicken broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 whole bay leaf
kosher salt and ground black pepper to taste

Directions

Season the chicken pieces with the salt and pepper. Heat the oil in a large skillet and add the onion and garlic. Sauté the vegetables until they are soft, then add the seasoned chicken pieces and sauté until they are cooked through. Make sure the onion and garlic don’t burn.

Scrape everything from the skillet into the crockpot, then return the skillet to the flame and add the chicken broth, ground cumin, the oregano and the bay leaf. Bring this to a boil then simmer for 2 minutes.

While the broth is simmering, drain and rinse the cans of beans and corn and pour them over the chicken pieces in the crockpot.

Pour the broth over the vegetables in the crockpot, turn the heat to low and cook for 6 to 7 hours. Remove the bay leaf before serving.

Serves 4 to 6

Food For Thought – Make this white chili even whiter – add 1/2 cup sour cream 15 minutes before serving. It’s also fun to garnish this chili with shredded Monterey Jack cheese and salsa.

On Your Own – Try this recipe with ground chicken or even ground turkey. Brown it with the garlic and onions, as above, and reduce the cooking time by 2 hours. Leftovers can be used for burritos!

Follow me