Wendy’s Copycat Chili (Slow Cooker Style)
Craving the hearty, savory taste of Wendy’s famous chili? Now you can recreate that beloved comfort food right at home with this easy slow cooker version. Packed with ground beef, beans, veggies, and bold spices, this dish is perfect for a cozy dinner or a game-day crowd-pleaser.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green bell pepper, chopped | 1 |
| Yellow onion, diced | 1 |
| Ground beef | 2 lbs |
| Tomato sauce | 1 (29 oz) can |
| Diced tomatoes (with juice) | 2 (15 oz) cans |
| Celery, chopped | 3 ribs |
| Pinto beans, drained | 1 (29 oz) can |
| Kidney beans, drained | 1 (29 oz) can |
| Beef broth | 2 cups |
| Cumin powder | 1 tbsp |
| Chili powder | 1/4 cup |
| Sugar | 1 tbsp |
| Salt | 1/2 tsp |
| Black pepper | 1 tsp |
Instructions:
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain and discard the excess grease.
- Transfer the cooked beef into a 6-quart slow cooker.
- Add all remaining ingredients to the slow cooker. Stir well to combine.
- Cover and cook on low for 8–10 hours or on high for 4–6 hours, until the flavors are well developed and the chili is heated through.
- Ladle the chili into bowls and garnish as desired — shredded cheese, sour cream, or chopped green onions make great toppings.
Tip: This chili tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.
