Description
A slow cooker recipe for Wendy’s chili that is hearty and flavorful, perfect for a comforting meal. This easy dump-and-go recipe allows the slow cooker to do the work, resulting in delicious chili with minimal effort.
Ingredients
Scale
- 2 pounds ground beef
- 2 celery stalks, small diced
- 2 cups frozen peppers and onions
- 2 (15-ounce) cans tomato sauce
- 2 (14.5-ounce) cans stewed tomatoes
- 16-ounce can dark red kidney beans, undrained
- 15-ounce can chili beans in sauce, undrained
- 10-ounce can diced tomatoes and green chilies, undrained
- 1 cup low-sodium beef broth
- 1.25-ounce packet chili seasoning
- 1 tablespoon granulated sugar
- 1 tablespoon white vinegar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon kosher salt (or to taste)
Instructions
- In a large skillet over medium-high heat, cook the ground beef, breaking it up into crumbs, until no pink remains. Drain excess grease.
- Transfer the browned beef to the bottom of a 6- to 8-quart slow cooker.
- Add the celery, frozen peppers and onions, tomato sauce, stewed tomatoes, kidney beans, chili beans with sauce, diced tomatoes with green chilies, beef broth, chili seasoning, sugar, vinegar, garlic powder, onion powder, black pepper, and salt.
- Stir well to combine the ingredients for your slow cooker Wendy’s chili.
- Cover and cook on low heat for 6–8 hours or on high for 4–5 hours, stirring occasionally if possible.
- Serve your copycat Wendy’s chili slow cooker creation with your favorite toppings.
Notes
- The flavor of this slow cooker Wendy’s chili deepens the longer it cooks.
- This recipe is convenient and customizable to your taste.
- Leftovers of this homemade Wendy’s chili slow cooker dish are even better the next day.
- You can swap meats, adjust spiciness, or change toppings.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- To reheat, warm on the stovetop over medium heat or microwave individual portions.
- To reduce sodium, use low-sodium canned goods and broth, and adjust added salt.
- This chili can be made on the stovetop by simmering in a large pot for 1.5 to 2 hours after browning the beef.
- The recipe can be halved by cutting all ingredients in half.
- To make it spicier, add hot peppers, extra chili seasoning, or hot sauce.
- Suggested toppings include shredded cheddar, sour cream, diced onions, jalapeños, or crushed tortilla chips.
- Serving suggestions include cornbread, crackers, or a baked potato.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 4-5 hours on high
- Category: Chili
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A