Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 12 Servings
You will not suspect that this recipe is just a copycat because it is the real deal! Cooked to perfection for 8 hours, this Wendy’s Copycat Chili is one to try! You will be so glad that you gave this recipe a try!
Ingredients:
3 ribs celery, chopped
1 green bell pepper, chopped
1/4 c chili powder
2 pounds of ground beef
2 (14.5 oz. cans) diced tomatoes, not drained
1 (29 oz. can) kidney beans, drained
1 (29 oz. can) pinto beans, drained
1 (29 oz.) can of tomato sauce
1 yellow onion, diced
1 tbsp cumin powder
2 c beef broth
1 tbsp sugar
1 tsp black pepper
1/2 tsp salt
Directions:
Place a skillet on the stove and turn the heat to medium-high. Add a bit of oil and allow it to become hot.
Add the ground beef into the hot skillet, then cook for a few minutes until crumbly and brown. Discard any accumulated grease.
Transfer the browned beef to a 6-quart slow cooker.
Put the rest of the ingredients for the chili into the slow cooker with the browned beef. Stir everything until well incorporated.
Cover and seal the slow cooker, then cook the chili for about 8 to 10 hours on a low setting or 4 to 6 hours on a high setting.
Spoon the chili into serving bowls.
Serve right away. Enjoy!
Notes:
Dissolve 2 beef bouillon cubes in 2 cups of water in exchange for broth.
You can cook this on the stove. Brown the beef into a large pot, then add all the ingredients. Stir and cook for about an hour over low heat.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Ingredients
- 3 ribs celery, chopped
- 1 green bell pepper, chopped
- 1/4 c chili powder
- 2 pounds of ground beef
- 2 (14.5 oz. cans) diced tomatoes, not drained
- 1 (29 oz. can) kidney beans, drained
- 1 (29 oz. can) pinto beans, drained
- 1 (29 oz.) can of tomato sauce
- 1 yellow onion, diced
- 1 tbsp cumin powder
- 2 c beef broth
- 1 tbsp sugar
- 1 tsp black pepper
- 1/2 tsp salt
Instructions
Place a skillet on the stove and turn the heat to medium-high. Add a bit of oil and allow it to become hot.
Add the ground beef into the hot skillet, then cook for a few minutes until crumbly and brown. Discard any accumulated grease.
Transfer the browned beef to a 6-quart slow cooker.
Put the rest of the ingredients for the chili into the slow cooker with the browned beef. Stir everything until well incorporated.
Cover and seal the slow cooker, then cook the chili for about 8 to 10 hours on a low setting or 4 to 6 hours on a high setting.
Spoon the chili into serving bowls.
Serve right away. Enjoy!
Notes
Dissolve 2 beef bouillon cubes in 2 cups of water in exchange for broth. You can cook this on the stove. Brown the beef into a large pot, then add all the ingredients. Stir and cook for about an hour over low heat. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
