Wendy's Chili

From: peanutprincesses

On Nov 20, 2009

Wonderful! I used ground turkey and celery seed. I also doubled the beans, used a bit more chili powder and cumin and left out the chili pepper since my 2yo was going to eat it. It's my favorite chili recipe and so easy! I've even made this using dried beans that i've cooked.

From: Donut Chef

On Nov 11, 2009

This is just what a chili should be. One of the people eating it said that it wasn't outstanding in any way, but couldn't think of any way to make it better, so it was just about your standard successful American chili.

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!!!