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Wendys Chili

stir_fryi SE Mich

12 years ago

I love Wendys chili -- it is better than any chili I have ever made at home. (and yes, I know they use leftover hamburgers -- I don't care).

I tried a copycat version that I found on the web and it was terrible!

Does anyone know the real recipe?

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Comments (4)

arkansas girl
12 years ago
I'd be interested too! I also find that Wendy's Chili is the best I've ever had and better than my homemade. I've tried the copy cat ones too but wasn't crazy about the results. So what if they use hamburger patties?

Don't get me wrong, my homemade is great but I like the Wendy's one better. I know theirs is a lot waterier than mine.
angelaid
12 years ago
Try searching my username and "Wendy's Copycat Chili". Can't post from my phone, but I have posted it before. Only recipe husband will use now.
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plllog
12 years ago
These are the posted ingredients in Wendy's Chili:

Chili:
Water, Chili Base (tomatoes, salt, citric acid, calcium chloride), Ground Beef, Vegetable Mix (onions, celery, green peppers), Chili Beans (beans, water, sugar, corn syrup, salt, natural flavorings, onion powder, calcium chloride), Kidney Beans (kidney
beans, water, sugar, corn syrup, salt, natural flavorings, onion powder, calcium chloride, disodium EDTA [preservative]), Chili Seasoning (sugar, salt, modified corn starch, chili pepper, onion powder, spices, dextrose, garlic powder, citric acid, disodium inosinate & guanylate, xanthan gum, autolyzed yeast extract, soybean oil, caramel color, extractives of paprika, malic acid, red 40, natural and artificial flavor, silicon dioxide [anticaking agent]).

I see a lot of acid and sugar, some salt and MSG (autolyzed yeast extract makes MSG in solution--I looked it up). Also stabilizers and smoothing agents. Disodium inosinate & guanylate are used with MSG as a flavor enhancer to bring out the umami (I looked that up too). Calcium chloride is an FDA approved firming agent and desiccant.

If you caramelize your meat well, and deglaze the pan to capture all the goodness, you can develop the natural umami. You can also add sugar and MSG. :)
angelaid
12 years ago
Scroll down. I think he drains some of the beans to make it thicker.

Here is a link that might be useful: Wendy's Copycat Chili

This post was edited by angelaid on Tue, Oct 14, 14 at 11:13

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