copycat, Author at Top Copycat Recipes

Copycat Wendy’s Chili Recipe

Wendy’s calls it a “signature rich and meaty Chili that’s low in fat and high in fiber. Good taste and good feeling, too”. Here is a copycat Wendy’s chili recipe, originally proposed by Todd Wilbur, that will give you a taste that is pretty darn close to the original.

There is a lot of talk out there that Wendy’s uses unused, old cooked beef patties to make its signature chili. According to those who work/worked there, yes, it is true. They say that those old and dry unused cooked beef patties are refrigerated and used to make chili the next morning. They are boiled before being added to the chili. This explains the ‘low in fat’ claim by Wendy’s. If you really want to be true to the authentic recipe, make beef patties, grill them really well, then boil for 2o minutes or so before adding to the rest of the ingredients. This sure will kill a lot of flavor, so is not recommended.

This is the real deal Wendy's chili recipe. It tastes just like the original chili, and is very easy to make.

Copycat Wendy's Chili Recipe

Todd Wilbur

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Prep Time 10

Cook Time 3

Total Time 3 10

Servings 12 servings

Ingredients

2 pounds ground beef
one 29-ounce can tomato sauce
one 29-ounce can kidney beans with liquid
one 29-ounce can pinto beans with liquid
1 cup diced onion 1 medium onion
1/2 cup diced green chili 2 chilies
1/4 cup diced celery 1 stalk
3 medium tomatoes chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Instructions

Make beef patties from ground beef and brown in a large skillet over medium-high heat, flipping once. The meat will brown much better if you brown it as patties as much less water will be released during browning.
Drain the fat from the meat and crumble it with a work into pea-size pieces.
In a large pot, combine the browned beef with the rest of the ingredients. Bring the pot to boil, lower the heat to low and simmer the chili for 2 to 3 hours, stirring every 15 minutes or so.

Notes

For spicier chili, add 1/2 teaspoon of cayenne pepper.

For much spicier chili, add 2-3 teaspoons of cayenne pepper.

For extreme real heat add 5-6 jalapeno or 1-2 red serrano peppers.

The chili can be frozen for up to 3 months if necessary.

Links:
Top Secret Recipes Version of Wendy’s Chili by Todd Wilbur

Cinnabon Cinnamon Roll Copycat Recipe

This Cinnabon cinnamon roll recipe is the closest to the real deal I’ve tried. The best copycat Cinnabon recipe out there! This recipe uses real butter, not margarine like Cinnabon does. If you want to be 100% authentic, use margarine.

Cinnabon Cinnamon Roll Recipe

5 from 2 votes

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Prep Time 20

Cook Time 20

Total Time 40

Servings 12

Ingredients

For the cinnamon roll dough:
2 tsp 9 g active dry yeast (traditional)
1 cup 250 ml warm milk (105F to 115F)
1/2 cup 100 g granulated sugar
1/3 cup 75 g unsalted butter, softened
1 tsp 5 g sea or kosher salt
2 large eggs
4 cups 500 g all-purpose flour
For the filling:
1 cup 200 g brown sugar, packed
3 Tbsp cinnamon
1/3 cup 75 g unsalted butter or margarine, softened
For the cream cheese icing:
1 stick 113 g unsalted butter or margarine, softened
1 1/2 cups 185 g powdered sugar
1/4 cup 55 g cream cheese
1/2 tsp vanilla extract
1/8 tsp sea or kosher salt

Instructions

To prepare cinnamon roll dough, place the yeast and the warm milk in a large bowl, and stir. Let sit for about 5-10 minutes for the yeast to activate. The yeast is activated when a foam cap forms on top of milk. If that doesn't happen, repeat, paying attention to milk temperature and making sure the yeast is fresh.
Using a stand mixer, mix the sugar, butter, salt, eggs, and the flour.
Add the milk and activated yeast to the mixer bowl. Mix well, using a dough hook, until the dough is mixed well and gathered into a ball.
Transfer the dough into an oiled bowl, cover and let rise in a warm place for about 1 hour or until the dough has doubled in size. An oven with the light on provides a sufficiently warm environment.
Preheat oven to 350 F degrees. Lline a 9" x 13" baking pan with parchment paper and set aside.
Transfer the dough to a lightly floured surface and roll out to about 1/4" thick, 18" x 12" rectangle.
Spread the butter evenly across the entire surface, then sprinkle brown sugar and cinnamon.
Starting at a longer side of the rectangle, carefully roll the dough into a 18" long roll. Using a serrated knife, slice the roll into about 1 1/2" pieces.
Transfer the rolls into the baking dish, spacing evenly. Cover and let proof for 30 minutes, until doubled in size.
Bake for about 20 minutes, or until light golden brown. Baking time will greatly depend on the oven and the dough, so it's best to go by doneness and not by time.
Meanwhile, prepare the icing by mixing all its ingredients until light and fluffy.
When done, remove the cinnamon rolls from the oven and cover with icing while they are hot. Serve warm.

Other very good cinnamon roll recipes:

Sourdough Cinnamon Rolls

Dinosaur BBQ Fried Green Tomatoes Recipe

I spent a fair amount of time living in the South but never developed a passion for this iconic Southern dish – fried green tomatoes. Not until I tried the at Dinosaur BBQ restaurant in Buffalo, NY. I like this dish so much that the first thing I did the following day is to buy green tomatoes at the local grocery store and fry them. I hope you like this recipe as much as I do.

These tomatoes are absolute best hot from the skillet served with Dinosaur BBQ’s signature Cayenne Buttermilk Ranch Dressing.

Fried Green Tomatoes (Dinosaur BBQ Recipe)

Dinosaur BBQ Fried Green Tomatoes Recipe

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Ingredients

4 green tomatoes
Creole seasoning
2 eggs
A pinch plus 2 tsp freshly ground black pepper
4 cups panko crumbs Japanese-style dried bread crumbs
4 tsp kosher salt
1/2 tsp cayenne pepper
1/2 cup vegetable oil plus more as needed
Grated Pecorino Romano cheese for garnish
Cayenne Buttermilk Ranch Dressing for dipping

Instructions

Core the tomatoes and cut off the ends. Slice them into quarter-inch rounds, and dry between several layers of paper towels to get rid of the excess moisture. Sprinkle lightly with Creole seasoning on both sides.
Whisk together the eggs and a pinch of black pepper in a shallow bowl. In another shallow bowl or plate, combine the panko crumbs, salt, cayenne pepper and the remaining 2 teaspoons black pepper. Mix well. Dip the tomato slices in the egg mixture and then in the panko crumbs, pressing to coat on both sides and around the edges. Lift the coated pieces onto a rack set over a baking sheet. Pop them into the fridge for half an hour to set the crumbs. (Note: Panko crumbs are a bit coarser than other breadcrumbs. They’re definitely better for this dish. You’ll find them in the Asian section of your supermarket or in Asian grocery stores.)
Grab a heavy 12-inch skillet and heat the vegetable oil over medium heat. When the oil is hot, slide in a few tomatoes without crowding the pan. They should sizzle and bubble around the edges. Cook for 2 to 3 minutes on each side, until brown. Take them out of the pan, then add a bit more oil and get it hot before starting a second batch.
After each batch becomes golden brown, drain the fried tomato slices on paper towels. Sprinkle with shaved Pecornio cheese, if desired.
Arrange the tomatoes on your favorite roll, then top with a generous spoonful of buttermilk ranch dressing. Or, simply serve the tomatoes as is, and set a bowl of ranch in the middle for dipping.

Dinosaur BBQ Creole Seasoning Recipe

This Dinosaur BBQ’s Creole seasoning recipe is as simple as it can get. I would be surprised if most of you didn’t have all the required spices in your spice cabinet. But it doesn’t mean that it’s nothing to write home about. The seasoning itself is very aromatic with amazing natural flavors. It will make whatever you rub it into earthy, spicy and complex.

To really make this Creole seasoning shine use the freshest ingredients. Especially the paprika. I like using smoked paprika, it adds a new dimension.

To get deeper flavors and more complexity grind up thyme, cumin and oregano in a mortar. Grind fresh black pepper. Make just enough of the seasoning for a couple of uses, then make fresh. Stale does not taste good.

The original recipe is big, it makes two and a half cups. I cut it down in half. Many Dinosaur BBQ recipes call for a teaspoon or two of Creole seasoning. Two and a half cups is an overkill. It only takes a few minutes to makes this, so it’s best to make it fresh and grind up the spices to extract the most flavor.

This seasoning is very versatile and is good for just about anything, not just grilled and barbecued meats. Use it for veggies and fish. Season pork chops with it. Try mixing it with bread crumbs before coating meats, or stir into casseroles. Dinosaur BBQ even adds it to their signature Cayenne Buttermilk Ranch Dressing.

Dinosaur BBQ Creole Seasoning Recipe

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Prep Time 5

Total Time 5

Servings 1 1/4 cup

Ingredients

1/4 cup paprika
2 Tbsp granulated onion
1 tsp cayenne pepper
1 1/2 Tbsp black pepper
1 tsp white pepper
1/4 cup granulated garlic
1 1/2 Tbsp dried oregano
1 1/2 Tbsp dried thyme
1 tsp ground cumin
1 Tbsp white sugar

Instructions

Combine all the ingredients in a small bowl and mix really well. I like grinding up oregano and thyme in a mortar for better flavor extraction, but it's up to you.
Store the seasoning in a plastic or glass air-tight container in a dry, cool place.