RE: Hormel Chili Vs Wendy's Chili

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RE: Hormel Chili Vs Wendy's Chili

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jacey.boldart in GEMS • last year

I don't think I've seen the Wendy's chili in a can before. Interesing.....

I like electric stoves, but not the glass top ones. The last house I was in had one and I learned to use it, but it never grew on me. I like the old timey electric ones that have the spiral elements. Although I have read that "real" chefs prefer gas stoves with the open flames, I don't care for that either. Of course when in Rome.....use what you got !

The Hormel did look thicker and chunkier right out of the can. I have eaten Wendy's chili from the restaurant and it is acceptable tasting, but not special as far as I'm concerned. Curious what the difference in the taste of the canned version. I wouldn't have described the chili from the restaurant as tasting smokey. I think the fake smoke or liquid smoke is easy to over do and most people over do it to where it really taste fake immediately. It has to be used so sparingly if it is going to come across more like real smoked things. I love smokey flavor on meat that has actually been smoked, but I normally can pick up fast if something has the fake smoke in it. Ugh !

last year in GEMS by jacey.boldart

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old-guy-photos last year

So far the glass top has been a bugger to keep clean. My mom hit the old spiral coil style of electric stove. Of course that is what I learned to cook on. Then I built the house at the lake and he had gas which is able to be turned very low so is to not burn the food.

You got me curious now is to if Wendy's chili was available for some time, so I looked it up and it first hit the shelves in April of 2023. Funny that you did not remember the smoke flavor eating the chili from the restaurant. I don't remember it being Smokey either, but boy the can version certainly is!

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jacey.boldart last year

What if their canned versioned turned out to be better than their restaurant version ! That would really be something different.

At that last house where the glass top was, when I got in there, there was a "figure 8" of some sort of burned on mess, not thick, that didn't want to come off round the burners on the left and the right of the top. One day, I realized there was a small lip around the entire top, so I poured water on it as high as possible without it dripping off and left it overnight and the next day. Afterwards, I was able to scrape it off carefully, still with a little effort, but I did get it totally clean. I never let that happen while I lived there. I read and read about it and saw that you should not sit a hot pot off the burner onto the center glass as it might make it break. I didn't do it, but my Mom got one not knowing the issues they have and she moves hot pots from the burner to the middle without hesitation and so far she has been lucky, because it hasn't broken. What I read also said you should use cast iron on them because of how they conduct so much heat and I have cast iron Le Creuset I love, so although I would use a glass top again if I had too, I would definitely not choose too if there was an option.

They do manage to cook the food though, so I guess in the end that is what counts the most.

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