Description
Enjoy a hearty and flavorful copycat version of Wendy’s famous chili made effortlessly in your slow cooker. This recipe features ground beef, beans, tomatoes, and a perfect blend of spices simmered to perfection.
Ingredients
1 pound ground beef
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 cup water
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
Instructions
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
Drain excess fat from the cooked ground beef and transfer it to the slow cooker.
Add the chopped onion, green bell pepper, and minced garlic to the slow cooker with the beef.
Add the kidney beans, pinto beans, tomato sauce, diced tomatoes (with juice), and water to the slow cooker.
Sprinkle the chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and crushed red pepper flakes over the ingredients in the slow cooker.
Stir all ingredients together until well combined.
Cover the slow cooker and cook on low for 6 hours.
After cooking, stir the chili and taste for seasoning; adjust salt or spices if needed.
Serve hot with your favorite chili toppings such as shredded cheese, chopped onions, or crackers.
- Prep Time: 15 minutes
- Cook Time: 6 hours