As all of you know at this point, my significant other loves meat, and particularly stew food! This Wendy’s stew is so delectable! Indeed it requires investment to cook, yet all at once it merits consistently. Look at it.

Wendy’s Stew Copycat Made With Kidney Beans, Onions, Stews, Chime Peppers And Tomatoes With A Hot Bean stew Powder And Cumin Flavors. The Ideal Copycat!

Wendy’s Stew is an easy decision now that the weather conditions is chilling off in a rush. This copycat recipe is very right on the money that when I tried it on a clueless relative who loves it she answered, “Assuming you got Wendy’s where is my Chilly!!”

Tragically, I had not made a Wendy’s Cold for her, yet the stew is truth be told a very right on the money copycat. Furthermore I love serving it with my Jalapeno Popper Cornbread Biscuits.

Wendy’s Stew seems like it would be an intense recipe to make, however truly, the most troublesome aspect is sitting tight for it to cook low and slow.

You’ll Need:

2 pounds of fresh ground beef.
1-quart tomato juice.
1 (29 ounces) can of tomato purée.
1 (15 ounce) can of drained kidney beans.
1 (15 ounce) can of drained pinto beans.
1 chopped medium large onion.
½ cup of diced celery.
¼ cup of diced green bell pepper.
¼ cup of chili powder.
1 tsp of ground cumin.
1 ½ tsps of garlic powder.
1 tsp of salt.
½ tsp of ground black pepper.
½ tsp of dried oregano.
½ tsp of sugar.
⅛ tsp of cayenne pepper.

How to:

Brown the ground beef in a large skillet then drain it of the fat.
In a 6 quart pot, place the beef and all the other ingredients. Simmer covered for 1 to 1 ½ hour stirring every 15 minutes. Or you can cook for 3 to 4 hours in slow cooker on low.