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Wendys Copycat Chili In The Slow Cooker taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Slow Cooker Wendy’s Chili and More Pressure Cooker Recipes You'll Love

Enjoy this easy and hearty Slow Cooker Wendy’s Chili recipe that brings rich, comforting flavors with minimal prep time. Perfect for a cozy meal any day of the week!
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Prep Time 15 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 25 minutes
Servings 12 servings
Calories 338 kcal

Ingredients
  

Main ingredients

  • 2 pounds ground beef gets browned for flavor
  • 2 stalks celery small diced
  • 2 cups frozen peppers and onions easy and saves chopping time
  • 2 15 ounce cans tomato sauce the chili’s saucy base
  • 2 14.5 ounce cans stewed tomatoes chunks for texture
  • 16 ounce can dark red kidney beans undrained, hearty and filling
  • 15 ounce can chili beans in sauce undrained, more beans, more flavor
  • 10 ounce can diced tomatoes and green chilies undrained, slight kick and freshness
  • 1 cup low-sodium beef broth keeps it juicy and rich
  • 1.25 ounce packet chili seasoning spices it all up quick
  • 1 Tablespoon granulated sugar balances acidity
  • 1 Tablespoon white vinegar brightness in the mix
  • 2 teaspoons garlic powder for extra depth
  • 2 teaspoons onion powder more savory notes
  • 1 teaspoon black pepper just enough heat
  • 1 teaspoon kosher salt or to taste

Instructions
 

Instructions

  • Brown the ground beef in a large skillet over medium heat. Drain excess fat.
  • Cook the diced celery and frozen peppers and onions with the beef for 3 to 4 minutes until tender.
  • Transfer beef and veggies into a 6 to 8-quart slow cooker.
  • Add tomato sauce, stewed tomatoes, dark red kidney beans, chili beans, diced tomatoes with green chilies, and beef broth into the slow cooker.
  • Stir in chili seasoning, sugar, vinegar, garlic powder, onion powder, black pepper, and kosher salt.
  • Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, stirring occasionally.
  • Stir occasionally during the last hour to ensure even cooking and balanced flavor.
  • Serve hot with your favorite toppings such as cheese, sour cream, and saltine crackers.

Notes

This chili tastes better the longer it cooks; you can cook it up to 10 hours. Leftovers keep up to 3 days in the fridge or freeze for up to 3 months.