This Is Why Wendy’s Chili Is So Delicious

This Is Why Wendy’s Chili Is So Delicious


What is it that makes the coveted Wendy’s
saucy bowl of chili so delicious? There must be something special about it if
people are craving chili from a burger joint. Watch ahead for a deep dive into this tasty
dish to find out why it’s such a big deal. One of Wendy’s slogans is “Quality is our
recipe.” Using fresh meat is the number one point that
the company makes to prove it offers quality products, and that of course includes the
meat in their chili. When it comes to meat, fresh is often better
than frozen, particularly with ground beef. Lean ground meat is approximately 60 percent
water, so when you freeze a chunk of hamburger beef, the water freezes as well, creating
ice crystals that chop up the meat in a less-than-ideal way. It tears the muscle fibers, and when the meat
thaws, it leaves unsightly reddish water on the cutting board. Furthermore, if meat is exposed to air in
the freezer, it can lead to unwanted consequences like freezer burn or dehydration. It’s not unsafe to eat, but it won’t look
or taste like it does when it’s fresh. The fact that the meat used in Wendy’s chili
never touches the inside of the freezer means it’s always going to taste that much better. The meat that’s used for Wendy’s chili might
never have been frozen, but it wasn’t browned specifically for a batch of chili. It’s actually leftover meat, but that’s even
more reason to love it. Most meat-eaters would probably agree that
browning beef in a pan doesn’t taste as scrumptious as when it’s thrown on the barbecue to get
that charred, caramelized piece of meat. When meat is browned, something called the
Maillard reaction takes place. This is a process that involves a rearrangement
of amino acids and sugars, revealing flavors, smells, and tastes that humans crave. Too much char, though, and that meat quickly
turns us off. When burnt, a chemical reaction occurs, making
meat bitter. As for what all this has to with Wendy’s chili,
it’s the unused burgers that make their way into the chili. If a large crowd walks in and the cook starts
cooking burgers, it’s possible that they might not all be ordered. Rather than serve them later to customers
or throw them away, the company takes those char-grilled patties and puts them in the
fridge for the next batch of chili. Wendy’s includes both red kidney beans and
pink beans in its chili recipe. Different beans have different tastes and
textures, though those differences may be subtle. With two different types of beans, each bite
brings something new, and after all, variety is the spice of life. Red kidney beans bring that hearty taste to
the chili. You’d be hard-pressed to find a chili recipe
without these guys. They’re like the Kleenex brand of beans, as
they are ubiquitous, relatively inexpensive, and recognized everywhere. They’re also full of fiber and protein, but
don’t forget that they must be fully cooked or else they’re toxic. Pink beans, meanwhile, bring a full, sweet-ish
meaty flavor to chilis and stews. They’re often confused with pinto beans, but
they are, in fact, their own separate type of bean. More beans means more flavor, so the different
varieties of beans means that Wendy’s chili is extra delicious. “COOL BEANS!” “So, cool beans?” “Yeah, cool beans.” Wendy’s chili is pretty satisfying in terms
of calories. At 160 calories per small serving and 250
per large, this dish rates well when compared to most food you can find at fast food joints. And that includes those supposedly healthy
salads that come with a generous dollop of dressing. According to Healthline, an average woman
should consume about 2,000 calories a day, while the average man should eat a bit more:
2,500 calories per day. Wendy’s chili barely puts a dent into that
daily calorie count. Compare that to Wendy’s Southwest Avocado
Chicken Salad, which comes in at 610 calories, even more than a Wendy’s single with cheese. Knowing that you’re making a healthier choice
that probably won’t destroy your diet plan makes Wendy’s chili taste even better than
that greasy burger you might’ve been considering. Science has proven that we need both smell
and taste to properly appreciate the nuances of flavor. Because we’re all made up a little differently,
we each have a slightly different take on what constitutes “good” and “bad” smells. While we might not all think, as some people
do, that rotting cabbage smells like home, we can all agree that there are certain scents
that take us back to a happy time. And food often plays a big part in our scent
memories. For many of us, the smell of chili slowly
simmering on the stove is a comforting smell, making us feel all cozy and warm inside. Maybe it’s something your mom made when you
were a kid, or maybe it was something you discovered as an adult because it was pretty
easy to make after taking care of all your adult responsibilities. Whenever chili entered your life, it’s hard
to dispute that it’s a reliable go-to if the day’s treated you badly. If you catch just one whiff of that Wendy’s
chili, you already know it’s going to taste delicious. Check out one of our newest videos right here! Plus, even more Mashed videos about your favorite
stuff are coming soon. Subscribe to our YouTube channel and hit the
bell so you don’t miss a single one.

100 Comments

  1. Bullllll, I worked at Wendy’s and there was so much of that meat. Bags and bags of it. IN THE FREEZER portion of the walk in. When we would eventually get to it it was absolutely frozen. I mean maybe that’s not protocol but cmon now. Policy isn’t always how things are run, especially with managers who only think of the bottom line and food costs

  2. Im 17 and work at Wendy’s lol the chili meat is frozen it’s left over burnt meat from the grill. When a piece of meat sits on the grill for 2+ hours it gets dry and dark so we put it in a bin. Then throughout the day the bin gets full and at the end of the day we put it in a bag and throw it the freezer. We don’t put dates or anything so we don’t know how old when we rethaw it but we figure it probably has month to be used since it is in the freezer. I’m not saying it’s and awful way to use the meat but chili meat is just not fresh meat and it is frozen and rethawed to use a couple of months after it has been thrown in the freezer.

  3. No, wendy's is garbage and the chili is the worst part. Take it from a guy that has worked there! The chili is never less than a day old and the meat they use in it has sat in the refrigerator over night at minimum before the chili was even made. If you want something cheap to fill you up get some chili. If you don't want food poisoning I'd steer clear of it tho!

  4. So delicious? I have a friend that works as a manager in one location. He told me that is the most disgusting thing on the menu because they use old, nasty hamburger meat to make it.

  5. What a coincidence that this video is coming from the same channel that posted a video called “ex-workers reveal the one item you should never order from Wendy’s” where Mashed bags on the poor quality leftover patties used for Wendy’s chili and trying to convince us to avoid eating it as all cost. Great consistency Mashed.

  6. LOL yep it's Monday and the next batch of chilli will be made fresh on Sunday. All the old burnt hamburger that sat out to long! HEHE just throw it in that bucket over at the grill LOL drippins to!!! LOLOLOL

  7. Wendy's chili is really not that good. The one made by the local bar and grill kicks its butt and it's not a specialty for them. Give me that bad old greasy burger every time. DId not Mashed cut Wendy's a new one a while back over their chili?

  8. For those of us who don't live in a southern State it is an easy way to get chili cheese fries because it is not possible at either McDonalds or BK or really any of the others either.

  9. I just quit my job at Wendy's a few days ago. Just as much as they don't value thier employees, they don't value freshness of thier. I've made the chili before, fresh is the last word I'd use to describe the meat dried up and charred meat off the grill mixed with patties that sat too long to be sold on sandwhiches. While the beans are fresh, 80% of the chili and salads are bot fresh all.

  10. alwwees wundered wut makes em so good . tryed too take it home too look throurhg ingreedeeints but cood never figyer it owt . good vid . informudiv .

  11. I'm not very far in, but first fact is wrong. Wendy's hamburgers are never frozen, and their chili meat is their hamburgers, but they have no compunction against freezing the chili meat if it's not needed for a batch right away.

  12. They don't put it in the fridge after it's been cooked on the grill, it's actually frozen then boiled the next day. Before it's chopped and put in the chili. I know because my first job was at Wendy's and I was the one who was tasked with that in the morning.

  13. I wish Wendy's would change their Burger back to Original recipe. Dave's Burger not a great change. Bring Back Big Classic. Your buns suck.

  14. I work at Wendy’s and it’s dead ass the left over meat grit from the hamburger itself. With added on sauce and beans pls don’t buy this

  15. "…the meat never touches the inside of a freezer."

    Technically, this is correct. The cooked patties are
    put in a special "zip style" bag. That bag actually
    "touches" the freezer. The OLD, COOKED patties,
    touch the bag.

    For a full batch, (I'm copying off of a Wendy's
    "Chili Meat Batches" bag) it takes 6 LBS, 8 oz
    cooked weight.

    That would be 74 2.2 ounce patties, 42, 4 ounce
    patties, or any combination. There is a handy
    "chili meat conversion chart" on the right side of
    the bag. The chart has a sliding scale, with zero
    (large) 74 small, at the top, and 42 large, and zero
    small, at the bottom. About 1/2 way down, the large
    line is at 21, and about 1/3rd between 37 and 38.

    They expect you to write on the bag, I think, with a
    "Sharpie." That won't go through this thin plastic,
    in the "7 days."

    "It needs to be used in 7 days." Yeah, right!

    Believe it or not, there instructions for closing
    a zipper lock type bag, at the top end. Wendy's
    employees must be "Rocket Surgeons!"

    steve

  16. The criticism over this chili is typical social media assassination without true examination, thank you for setting the record straight on this very enjoyable part of Americana!

  17. Worked at Wendy’s back in the early 90s while I was in high school and you can’t pay me to eat their chili. The way they stored the overcooked burned leftover hamburger meat makes the whole thing unappetizing. 27 years later, and now a OB/GYN I still can’t stomach the sight of their chili or Wendy’s alone for that matter.

  18. WORST CHILI EVER
    IF A CUSTOMER BRINGS BACK AN ORDER BECAUSE IT WASN'T PREPARED CORRECTLY, WENDY'S EMPLOYEES SCRAPE OFF THE CONDIMENTS AND THROW THE BURGER IN A PAN WITH OTHER UNSOLD PATTIES. THIS CONTINUES ALL DAY UNTIL IT'S TIME TO MAKE CHILI FOR THE NEXT DAY 🤢🤢🤢🤢🤢🤢🤢🤢🤢🤢 BON APPETIT 🍔🍔🍔🍔🍔🍔🍔

  19. Watch this first! Ex-Workers Reveal The One Item You Should Never Order At Wendy's
    https://www.youtube.com/watch?v=rTQ1mpr-9MQ

  20. Since when did Wendys start Char grilling their hamburgers? Um…like never. BK does…then they nuke them…nasty. Wendys flat griddles the burgers. Which is just fine. mmm mm, that is a tasty burger. lol

  21. I used to work at Wendy's and this video is effectively spin at best.

    Here's how the Chili is really made:
    Throughout the day, the cook makes burger patties. In anticipation for a lunch or dinner rush, we might make a larger batch in advance and put them in the warming trays to hold them.

    At the end of the night, we empty those warming trays into a pot, mash up the leftover beef patties, and add them to the Chili for the next day, putting the pot in the refrigerator.

    Effectively, the meat in your chili is the dried out, overcooked, patties that have been sitting in the warming trays about 12 hours. We can't sell them as burgers at that point so we dump the burgers you'd never buy otherwise into the pot and cover it up with beans, sauce and a ton of spices to mask it.

    That's the reality of any fast food chili.

  22. I know for a fact that they use frozen beef. At the end of each shift they count,chop and bag the meat. Then it is frozen for later use.

  23. What the video doesn't tell you as the chili meat is yes left over cooked burgers , but if the rush of customers ends at 12:30 and there is a half a grill of unused meat, after it is cooked and taken off the grill, it is then placed under the grill in a uncovered pan which can remain there until closing time that evening. Then at the end of the day the " unused cooked" meat is counted and place in a Wendy's take out bag, numbered with the amount of patties in the bag, dated, and stored in the walking cooler. They are stored there for up to but not exceeding 7 days. It takes fifty patties to make a batch of chili, and they may not all come from the same bag or the same date from the cooler. I was a Wendy's Manager for three years and I personally will not eat their chili, but that is just me because I know the process of making Wendy's chili.

  24. Okay folks, I worked at one of the top Wendy's in the nation. This is how it works.
    Wendy takes fresh burger and places it on the grill. You have columns of burgers in different stages. One is raw, one is flipped once, one is flipped twice. If no one orders the patty, right when it just gets slightly overcooked it's taken off and put in the chili meat warmer drawer (the same kind of drawer McDs uses for all of their meat).
    When the roughly quarter-to-half pan sized drawer is full, it is taken to the back, bagged, and frozen, fat and all.
    Each morning, fresh chili is made. We normally never went past 3 days on the meat in the freezer. The burger meat is rinsed in hot water where the frozen fat and char bits mostly wash off (which is why it is so healthy). Then a potato masher is used to break up the burgers into little chunks. This goes into the pan with cans of beans, seasonings, etc in a new full pan. If there is chili left over from yesterday, we would warm it and use it first (it was the best because after sitting on the steam table all day it was super concentrated). Then we would get out the pan made this morning.
    All the other folks on here who worked there and said it was nasty are responsible for the fact it was nasty. Dumping new meat in old chili? Not protocol. Not rising in the proper way? Not protocol. You would be fired for that in the store I worked at.
    I loved our chili and would eat it all the time. One of the best fast food items if you are not trying to grow a giant belly. Just make sure the team at you location follows the rules. Look at the floor – clean of greasy? Usually tells me how much the team cares.

  25. That is complete bs, the bufgers are old and frozen 10 pounds at a time is fucking bullshit with her saying I worked there for a few years I know the secrets there’s no way that beef is fresh not even close to fresh it is frozen and it is nasty patties that are burnt up and have no juice left in them

  26. The title is based on opinion not all people like Wendy's chile you guys are not the voice of all people you should show both sides not one please change your platform please email me by clicking on my channel icon and you'll see my email have a good day

  27. Ok first off Wendy’s beef for the chili is not fresh it’s the burgers that sit on the warming grill for too long to the point where it’s dry and unappetizing they then go into a bucket that’s SUPPOSED to be filled with water BUT LITERALLY NEVER IS and they sit there all day and night until right before close and everything is cleaned and reassembled then finally they dump it into a bigger container and filled with water and boiled in the microwave for 20 minutes (2 rounds of ten minutes) just to rehydrate those crispy black dried out patty’s just enough to where they can be mashed and put in a bag and in the fridge over night to be used in the chili the next morning which is literally just a bag of chili mix and the meat and a bunch of water. I know sounds delicious lol that being said the chili doesn’t taste bad but I can’t eat it knowing what I know 😂

    EDIT: one last thing the left over chili gets put into the new chili. They don’t EVER break the bacteria cycle on that unless it all sells out which some times it actually does. They only thing that the bacteria cycle gets broken on is the frosty machines once a week

  28. I use to work at Wendy's and the left over meat that we used for chili was actually put in large zip lock bags and frozen in 6lds portions

  29. Actually, the cooked chili meat is bagged up and frozen every day until needed for the next batch, using the oldest date first. I worked there for 4 years.

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