Comments on: Wendy’s Chili

By: Stephanie

Stephanie — Thu, 04 Mar 2010 17:07:40 +0000

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.

By: Ron

Ron — Sun, 28 Feb 2010 04:58:18 +0000

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.

By: Josie

Josie — Thu, 17 Dec 2009 14:17:33 +0000

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

By: Sue

Sue — Thu, 10 Dec 2009 02:51:47 +0000

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.

By: Jessica

Jessica — Tue, 10 Nov 2009 01:25:47 +0000

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.

By: John T

John T — Sat, 07 Nov 2009 03:03:29 +0000

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.