Wendy’s Copycat Chili In The Slow Cooker

Bringing a restaurant favorite to your kitchen, this slow cooker chili offers all the familiar flavors you love in a rich, thick, and savory bowl of chili. Whether you’re feeding a crowd or preparing a cozy family meal, this chili is sure to satisfy.

Preparation time: 15 minutes
Cooking time: 7-8 hours on low or 3-4 hours on high
Serving: 6-8 servings
Equipment: Slow cooker, skillet

Recipe: Wendy’s Copycat Chili in the Slow Cooker

Ingredients:

• 2 pounds ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cans (14.5 oz each) diced tomatoes, undrained
• 1 can (16 oz) red kidney beans, drained and rinsed
• 1 can (16 oz) pinto beans, drained and rinsed
• 2 cups beef broth
• 1/4 cup chili powder
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon oregano

Directions:

1. In a skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat and transfer the beef to your slow cooker.
2. Add the chopped onion, bell pepper, undrained diced tomatoes, drained kidney beans, drained pinto beans, and beef broth to the slow cooker.
3. Stir in the chili powder, cumin, black pepper, salt, and oregano until everything is well combined.
4. Cover and cook the chili on low for 7-8 hours or on high for 3-4 hours, allowing the flavors to meld together.
5. Before serving, give the chili a good stir to mix the ingredients thoroughly.

Serve this hearty chili hot, and top it with your favorite chili toppings like shredded cheese, sour cream, or chopped onions for an extra layer of flavor. This Wendy’s Copycat Chili is perfect for a cozy dinner or a game-day meal that will remind you of the beloved restaurant dish! Enjoy it with a side of cornbread or tortilla chips.