Ratings and Reviews of Wendy's Chili

OMG! Best chili i have ever eaten. Easy to make too…. Win-Win!!

This recipe is really good especially in light of the fact that Wendy's has changed their product and now uses a canned base to make their once terrific chili. The 'newer' chili they serve now is a starchy type with a cloying, mucky mouthfeel. The telltale flavor and smell of similar canned chilis is apparent in the Wendy's chili. So thank you for this recipe!

I absolutely love this. It was my first on this site and hooked me. I now make it monthly in double batches. This is perfect!

This makes a lot of chili! I usually half the recipe and still have leftovers. My family requests this regularly. I use a can of rotel for the tomatoes and chilies. Make sure you let it simmer long enough for the flavors to come together. Definitely tastes better and fresher than Wendy's. You can't go wrong with this recipe!

This recipe is spot on with one small exception. If you use 3 tablespoons of Chili Powder it will have more kick than Wendys. Which made it perfect for me.

I love Wendy’s Chili and have looked for a good copycat recipe for a long time and this is BY FAR THE BEST ONE EVER!!!! I actually prefer this chili over Wendy’s! I’ve made it many times and because it makes so much I enjoy it all week and still don’t get tired of it. Thank you so much for sharing this recipe!

For a brief time in the mid 1990s a Wendy's near me in the South suburbs of Chicago, had All-You- Can-Eat Chili Night every Wednesday. I tried not to miss it and I became very familiar with their Chili. This recipe is as close to the Chili from that time, short of having the spirit of Dave Thomas stop in and make it for me. What really makes this a personal favorite and brings those memories back is the unique aroma. I have never smelled another chili dish like Wendy's and this is it to a "T". Needless to say the taste is also spot on. One word of advice: When you make this, and you will (repeatedly), do not not simmer longer than recommended. The beans will start to break down and thicken the chili too much. It will smell and taste right but the texture will not be the same. (But still, delicious)

This recipe is so good. I made it for my picky mom's palate, and she requested it all the time. It's my new favorite, and I wouldn't change a thing. Thank you Todd!

This recipe was some of the best chili I have had. I used slightly less water (1.5 cups) and added a green pepper from my garden. I used my Instant Pot on the chili setting (high pressure 30 min) and a manual release and it was perfect, especially with some cheddar cheese added in.

This is delicious chili but not a replica of Wendy’s.