Wendy’s Chili

The last time I bought chili at Wendy’s it had chopped tomatoes in it, which I like. Looks like this recipe post fails to include diced or roughly chopped tomatoes and used "tomato puree" instead. My guess: if you did it the way this CopyKat recipe calls for, there would WAY too much liquid for the amount of solid ingredients. I’m guessing substitute three coarsely chopped medium tomatoes for the tomato puree. THEN if it seems to need a bit more liquid add just enough of tomato puree.

Also I can’t remember if Wendy’s chili contains celery (this is a minor point) since I haven’t ordered it at Wendy’s since last Winter.

Haha, I work at Wendy’s. Our store doesn’t make chili anything like this. It’s a bag of seasoning, a can of base which includes tomato paste, water and a few mashed up tomatoes, two bags of frozen vegetables (onions and flavorless green peppers), one gallon small chili beans, and half gallon dark red kidney beans. Talk about simplicity.

I have been making this Chili for many years. I got the recipe off this website originally. I made it one night for my group at work. The new VP to our company came in and she tasted it and loved it. When I told her it was a Wendy’s Chili recipe, she was delighted. She said she that was her favorite food there and asked for the recipe. She has been making it for years as well. We are having lunch on Friday in my department and she asked if I would make Wendy’s Chili. My suggestion is I add more cumin and less chili powder and just a touch more of sugar than what it calls for. My VP used ketchup instead of tomato puree. It’s a hit no matter what is added.

This is a hit at large gatherings, especially when it’s cold outside. I also added tomatoes, which I love using in everything. And, sometimes I add canellini beans (white kidney beans) to change up the color. This chili remains a "hot" request at groups where friends bring their special dishes to share. I

Just had a large bowl of Wendy’s Chili yesterday. My wife and I both noted that it contained two kinds of beans. Pinto and Kidney . I would add, with the amount of liquid used, one 15 1/2 ounce can of pinto beans and one 15 1/2 ounce can of kidney beans. I personally think you would produce a better clone by replacing the tomato puree with stewed tomatoes. I see no reason to simmer for 1 to 1 1/2 hours while using canned beans. This is strictly overkill. I would think thirty minutes would be more like it.

So Ron, your comments got me to thinking, why in the world it would take so long to simmer the chili. So I made some, I shot a video for the chili It takes awhile for the onions and celery to cook. It isn’t going to be done in 30 minutes, unless you like the two a little crunchy. It took my chili about a good hour for the celery to get fully done, and lose the crunch. My tip, the smaller you slice the veggies the quicker it will take for the soup to cook.

Anyone know how many servings this makes?

this is not the recipe for wendy’s chili it calls for pinto beans and kidney beans. i worked there for 3 years.

It had kidney beans and chili beans–i used to work there

I don’t think they drain the grease!

This is great. No problem with too much chili powder. I like to have the Wendy’s flavor without as many beans.

I beleive it will make about 12 servings.

I don’t think Wendys uses fresh ground beef. It looks like they chop up the beef patties to me.

Actually, Wendy’s does use fresh ground beef. It is never frozen and they cook fresh patties all day long. The reason it is cooked (even when guests aren’t in the restaurant) is so that the meat is cooked for the chili. Also, Wendy’s boils the meat and drains it to make it more tender and drain off more fat!

hem. this may be an old post, but I just had to comment.
I worked at 4 different wendy’s stores, working for 2 seperate franchise owners.
they don’t use fresh ground beef, or fresh anything for that matter. we put the overcooked expired burger patties into a heated drawer for several hours, eventually(usually at the end of the day) we take the patties out of the drawer, and stick them into a large plastic zip-lock-like bag, which then went into the freezer overnight. in the morning, the meat is taken out of the freezer, chopped up and recooked, then tossed into the premade chili in a large pot.
Thanks for you input, I specifically do not used pre cooked cooking patties, because I think using freshly ground is easier for the home cook, I appreciate your sharing. I have heard of this before, from many different sources.

I LOVE WENDY’S CHILI BUT I ALSO DOULT THE FRESH MEAT PART. I THINK IT USES LEFT OVER COOKED PATTIES ALSO.

From past comments, it is said Wendy’s does not use fresh meat. My recipe does not ask you to fry your meat up into patties, and then use in chili, this is intentional on my part. If you desire you can take the meat, fry into patties, and then put into the chili. I felt this was a step most home cooks would not want to take. ~Stephanie

My daughter worked at Wendy’s when she was in high school years ago. What the recipe fails to mention is that they used the ground beef patties that were left over as the ground meat in the recipe.
Thanks for mentioning that, I have made a note regarding using ground meat. ~Stephanie

I have made this chilli numerous times but it always comes out so thick that I end up using more tomato juice. Should water be added to it as I feel Wendy’s waters down their chilli.

I think that is a personal choice on adding water to their chili.

Do Not use Tomato Puree in this recipe.
It ruined the chili the first time I make the
chile. Use instead, one (1) 29 oz can of
Diced Tomatoes.
Also, use as much chili powder as you
need to suit your (and your family) taste.
Good Luck and Good Cooking.

While you may not have liked your results, I think is a good recipe, I would have never called a pot of my chili ruined, but your suggestion is a valid one ~Stephanie

I agree I always used the diced tomatoes instead of puree. It really makes the difference.

I use v-8, regular, low soduim (or spicey for me) instead of tomato juice. Otherwise a great family favorite!

Everyone should keep in mind that Wendys changes their chili recipe on a regular basis – so I am not sure what version is shown above, but it is not the most current.

That recipe is from about 7-8 years ago, so I haven’t updated this recipe in a long time

Is there any way you could get us a new version?

I will most likely never get the recipe to suit everyone. Wendy’s chili has changed a few times over the years. I am never going to grill hamburger patties first, but you know I am sure at some point I can update the beans, and try to see if there really are chopped tomatoes in there.

WENDY’S uses fresh meat to grill the patties, then any leftover patties that were not served within the allowed time throughout the day are put into a warmer, then frozen overnight to be thawed out the next morning for that day’s chili. The leftover meat is boiled along with added fresh meat to satisfy the weight of beef needed for that day’s pot of chili. After the boiling process, the meat is chopped into ground beef and slowed cooked 3-4 hrs. along with the rest of the ingredients in a 4gallon pot(depending on the specific Wendy’s process). That day’s leftover chili is rarely placed in the walk-in to be served the next day under the descretion of a manager. I was fairly pleased with my overall Wendy’s chili-making experience.

Made this last night. I used V-8 tomato juice, omitted the puree and added 2 cans of diced tomatoes with the garlic, basil and oregano seasoning in it. it was scrumptious!!!! Will definitely do again!!!!

Wendys uses their ground beef patties that get cooked on the flat grill,then chop them up into pieces for the chili, i use to work there,i know how they make it. its juicy.

I followed this recipe just as it was written. It didn’t taste, look or smell like the chili our Wendy’s serves. There was way to much of everything in an overly thick sauce. In addition, there was not a pleasant blend or saturation of flavor. I will not take the time to make it again.

This may not be the current Wendy’s recipe, but I’ve been making this one for several years now and I wouldn’t change a thing. My husband LOVES it and so do I!

I used two kinds of beans like many people suggested. I also used petite diced tomatoes instead of the puree, again as suggested. I used just under a quart of tomato juice and I did dice the veggies really small so they would cook faster. It looks awesome and smells great. I probably used less chili powder than called for but I used chili beans which already had chili powder in them.

They take the leftover cooked hambugers chop them and add water to a pot and boil the grease off the meat and rinse before adding the other mixture.

WOW Sue do you feel picked on?
i have made this recipe for years and its great!! I do add the tomatoes. The recipe changed a bit over the years as I forgot or added stuff. I would certainly never use old hamburgers to make it! how silly!! It’s perfect the way it is written.

No matter how many times I explain why I don’t use old hamburger patties, someone always comes up and tells me this is how the chili is made. I know this is how it is done, but I think it is a step we can skip for the home cook.

Here is the closest version we have found:
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

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-size 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 fixed this recipe for my girl friend and I the only part I had a problem with is the bell peppers were not quite as cooked as I like.Also i like “cubed tomatoes ” so i did not use the two cans of Puree and i used the entire can of the tomatoe juice except for on 16 oz glass which i drank and that was wonderful too.

I am going to try this recipe tonight. Although I had Wendy’s chilli at the beginning of the week, it still seems like is has some sort of stock or broth to it. I will post again tomorrow to let you know how it turned out. @stephanie, I bet you get sick of seeing the cooked patties comment. haha.

Ok, I posted earlier today about trying the recipe out. I must admit after reading the reviews I was a skeptic it would be anything like Wendy’s resturant chilli. But I must say, this is without a doubt just like Wendy’s. I cooked it in a dutch oven on the stove for 4 hours on low heat. The only thing different I did was use 2 small cans of the diced tomatoes that are seasoned with oregano because I like tomatoes in my chilli. I give this recipe 5 stars!!

can you make this in a slow cooker?
I think as long as you brown the hamburger ahead of time, you can put everything in the cockpot and simmer away ~Stephanie

This is my favorite chili recipe ever. I’m trying it tonight with venison. MMMM can’t wait.

I cooked this in the slow cooker twice. I browned the hamburger and threw everything else in (with little extra cumin and a can of diced fire roasted tomatoes). It came out great!

I love that so many people didnt even clock that you said you’ve used a different kind of meat to Wendys and that’s clearly pointed out (well i got it!). ha.

Anyway, i will be testing this out on a big Wendy’s chilli fan, so we’ll see!

thanks!

I am not certain why that gets pointed out often, but it does.

Ok so I’m sitting here eating Wendy’s Chili cause I love it soo much! And it had tomatos, two different knds of beans, and green peppers in it. This recipe does have any of those things. Guess I won ‘t be using this recipe to make Chili!

Yes, the recipe has changed, since it was originally published

My husband LOVES Wendy’s chili and begged me to find the recipe and make. It tastes exactly like the restaurant chili, and it made enough to freeze more meals!

exactly! Same as when I worked there.

Wendy’s drains the liquid. It did when I worked there.

Which liquid are the draining? Beans? Meat? something else?

i worked at wendys their chili is not made fresh everyday they use old cooked hamburgers a can of red beans a can of pinto beans a can of premade chili tomatoes and a packet of chili powder and water and a thing of frozen vegetables homemade is much better then wengies

My, my folks are critical! Can’t wait to try this for an upcoming St. Patrick’s Day luncheon. A sister-in-law has been making a version for years. Always a big hit! Bless you for posting this!

I LOVE THIS RECIPIEE ALL YOU HAVE TO DO IS TAKE OUT THE PURRE AND INSTEAD ADD DICED TOMATOES INSTEAD OF GARLIC POWDER I USED TO CLOVES OF FRESH GARLIC AND ADDED PORK AND BEANS AS WELL .INSTEAD OF USING A LOT OF CHILI POWDER YOU CAN JUST USE A PACKAGE OF CHILI SEASONING AND ADD ONLY 2 TSP OF CUMIN AND YOU GET THE BEST CHILI YOU EVER MADE . IT TAKES LIKE AT LEAST 2 HOURS TO SIMMER. ENJOY

Yummmyyyyyy…Tastes great and like an original to me…thanks for sharing.

You know, the recipe has green peppers in it.

Wendy’s chili bears little resemblance to real chili. At best, it’s a bean soup with tomatoes. But Chili? No.

I am just rotflmao at the people who keep pointing out that Wendy’s doesn’t use fresh ground beef, they use up the cooked hamburgers. Folks, where do you think hamburgers come from? Anyway, thanks for the recipe, I’m going to try it this weekend but I don’t think I’m going to use the celery… I don’t seem to taste any in the cup that I just finished.

Please fix the chili powder amount!!! It’s obviously wrong. I used half the amount it calls for and thought that even an 1/8 of a CUP seemed ridiculously large. Sure enough, it was way too much and now it’s not edible. In this economy I didn’t exactly have the money to waste and that whole pot was not edible.

Please fix the chili powder amount!!! It’s obviously wrong. I used half the amount it calls for and thought that even an 1/8 of a CUP seemed ridiculously large. Sure enough, it was way too much and now it’s not edible. In this economy I didn’t exactly have the money to waste and that whole pot was not edible.

Thank you for your comment. First off let me say that I am very sorry your chili didn’t turn out well. I am very comfortable with the amount of chili powder that is listed, it is 1/4 cup, which is 3 tablespoons. Brands of chili powder that I have used with success are Penzeys, Mc Cormicks, The Spice House, some I bought from a dollar store, and a couple of other brands. I might suggest you add some additional tomatoes, or even water to stretch out the batch that you have.

you know whats funny pioneer womans chili recipie is dead on to wendys.

Great recipe…
FYI 1/4 cup = 4 tablespoons not 3

yes they do biol and drain off -fat look at the fat content –on ther list at there place and if u take one home and cool it there is none to very low fat on top floating !!!-i have never seen one wth any floating-i boil my fat off -but haveing probleems with to many carbs -as a type 2 debetic

yes they do biol and drain off -fat look at the fat content –on ther list at there place and if u take one home and cool it there is none to very low fat on top floating !!!-i have never seen one wth any floating-i boil my fat off -but haveing probleems with to many carbs -as a type 2 debetic

yes they do biol and drain off -fat look at the fat content –on ther list at there place and if u take one home and cool it there is none to very low fat on top floating !!!-i have never seen one wth any floating-i boil my fat off -but haveing probleems with to many carbs -as a type 2 debetic

chili actually doesnt even contain beans to get technical

chili actually doesnt even contain beans to get technical

chili actually doesnt even contain beans to get technical

Are you from Texas?

Agreed. Wendy’s “chili” is NOT chili. But note, I DO really, really like it. It is a lot like a taco soup or something. Yum.

yes it has a lot of tomatos in wendys chill

put some ketchup in it or cut it in half and when u make new batch ad this in without the stuff dont like

Just made this today in the slow cooker and just added some franks hot sauce to it and it was amazing. Thanks sooo much, very tasty and really enjoyed it.