Wendy's Chili

From: Chef Marley

On Jul 7, 2009

I made this chili for my family and it did taste just like Wendy's. However, I used canned diced tomatoes, dried minced onions, no celery, and a few drops of Tobasco jalepeno sauce instead of green chili peppers. It was wonderful! Thank you for this great chili recipe.

From: Nate & Noah's Mommy

On Apr 26, 2009

Very good!!!!. Like many other users, I used of chopped/diced tomatoes. The first time I made this recipe, I had to use TWO slow cookers (that's how I like my chili to cook....ALL DAY!!) So from then on, I halved the recipe. Making it yet again today.

From: Bill Hilbrich

On Jan 11, 2004

I followed the recipe ratios as given, and based on the suggestions of other reviewers, I used canned diced tomatoes ( Hey it's January in Minnesota !! ) and I used a crockpot. The chili was very good, however based on the chili I bought last night at Wendy's, I must warn you that this recipe has more heat. Also because I was not simmering the chili in an open pot, mine was not as thick. To make up for that, I added one tablespoon of corn starch mixed with an equal amount of cold water. Of course timing will be different using a crockpot, so I called it done when the tomatoes started to fall apart, and the onion was no longer crunchy.

From: Luvfood

On Nov 27, 2006

I loved the texture, it was very similar to Wendy's. Flavour was not the same but it was still delicious. First time I followed the recipe exactly and was un-decided on whether it was to salty or not, some bites were way to salty. With seasonings it is often personal preference. Second time I adjusted the seasoning to 1 tsp black pepper, 1 tsp of salt, 1/2 tsp oregano, 1/2 tsp sugar. Used one green chili(jalapeno with seeds). Other seasonings were kept the same. Fresh spices make a big difference to flavour. I used two cans of kidney beans and simmered for 2 hours. This makes about 8 cups and freezes very nicely. Thanks for sharing, it is a keeper!!!