Wendy’s Copycat Chili in the Slow Cooker

Prep time: 10 mins | Cook time: 8 hrs | Total time: 8 hrs 10 mins | Yield: 12

This is the best copycat of our favourite Wendy’s Chili in the slow cooker. This is a pretty straightforward recipe. All you need is to brown the ground beef and dump everything in your slow cooker. No need to stay in the kitchen, just put everything in and leave. When you come back, you have the best chilli in town! If desired, you can also whip this up on the stovetop. Either way, this recipe guarantees a delicious chilli as good as Wendy’s!

Ingredients

1 green bell pepper, chopped

2 pounds ground beef

1 (29 oz.) can tomato sauce

2 c. beef broth

1 (29 oz. can) pinto beans, drained

1 (29 oz. can) kidney beans, drained

1 yellow onion, diced

2 (14.5 oz. cans) diced tomatoes, not drained

3 ribs celery, chopped

1/4 c. chili powder

1 tbsp cumin powder

1 tbsp sugar

1/2 tsp salt

1 tsp black pepper

How to make Wendy’s Copycat Chili in the Slow Cooker

Step 1: Cook the ground beef until brown. When done, drain the excess grease, then transfer the ground beef to a 6-quart or larger slow cooker.

Step 2: Add the rest of the ingredients (green bell pepper, tomato sauce, beef broth, pinto beans, kidney beans, yellow onion, diced tomatoes, ribs celery, cumin powder, sugar, chilli powder, salt, and pepper). Stir well until everything is incorporated.

Step 3: Cover the slow cooker and set to cook the chilli for 8 to 10 hours on low or 4 to 6 hours on high.

Notes:

For this recipe, you can substitute the broth with 2 beef bouillon cubes and 2 cups of water.

You can make this chilli on the stovetop as well. First, brown the ground beef. Drain the excess grease when done and place in a large stockpot with the rest of the ingredients. Simmer everything over low heat for about 45 minutes to an hour, stirring often.

Wendy's Copycat Chili in the Slow Cooker

Rebecca Prep time: 10 mins | Cook time: 8 hrs | Total time: 8 hrs 10 mins | Yield: 12 Remember it laterLike this recipe! Pin it to your favorite board… General Recipes Wendy’s Copycat Chili in the Slow Cooker European Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

• 1 green bell pepper, chopped
• 2 pounds ground beef
• 1 (29 oz.) can tomato sauce
• 2 c. beef broth
• 1 (29 oz. can) pinto beans, drained
• 1 (29 oz. can) kidney beans, drained
• 1 yellow onion, diced
• 2 (14.5 oz. cans) diced tomatoes, not drained
• 3 ribs celery, chopped
• 1/4 c. chili powder
• 1 tbsp cumin powder
• 1 tbsp sugar
• 1/2 tsp salt
• 1 tsp black pepper

Instructions

Step 1: Cook the ground beef until brown. When done, drain the excess grease, then transfer the ground beef to a 6-quart or larger slow cooker.

Step 2: Add the rest of the ingredients (green bell pepper, tomato sauce, beef broth, pinto beans, kidney beans, yellow onion, diced tomatoes, ribs celery, cumin powder, sugar, chilli powder, salt, and pepper). Stir well until everything is incorporated.

Step 3: Cover the slow cooker and set to cook the chilli for 8 to 10 hours on low or 4 to 6 hours on high.

Notes

For this recipe, you can substitute the broth with 2 beef bouillon cubes and 2 cups of water. You can make this chilli on the stovetop as well. First, brown the ground beef. Drain the excess grease when done and place in a large stockpot with the rest of the ingredients. Simmer everything over low heat for about 45 minutes to an hour, stirring often.