WENDY’S COPYCAT CHILI IN THE SLOW COOKER

Here’s a detailed Wendy’s Copycat Chili for the Slow Cooker recipe—rich, hearty, and full of the flavors you get at the restaurant.

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Wendy’s Copycat Chili (Slow Cooker)

Ingredients (Serves 6–8):

• 1 lb ground beef

• 1/2 cup chopped onion

• 1/2 cup chopped green bell pepper

• 1 clove garlic, minced

• 1 (15 oz) can red kidney beans, drained and rinsed

• 1 (15 oz) can pinto beans, drained and rinsed

• 1 (14.5 oz) can diced tomatoes

• 1 (8 oz) can tomato sauce

• 1/2 cup water or beef broth

• 2 tbsp chili powder

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp sugar

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp black pepper

• Optional: pinch of cayenne for heat

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Instructions:

1. Brown the beef:

   • In a skillet over medium heat, cook ground beef until browned, breaking it into small pieces.

   • Drain excess fat.

2. Combine in the slow cooker:

   • Add browned beef, onions, bell peppers, garlic, beans, diced tomatoes, tomato sauce, and water (or broth) to the slow cooker.

   • Stir in chili powder, paprika, cumin, sugar, salt, black pepper, and cayenne if using.

3. Cook:

   • Cover and cook on low for 6–8 hours or high for 3–4 hours, stirring occasionally if possible.

4. Serve:

   • Ladle into bowls and serve with shredded cheddar cheese, chopped onions, or crackers (classic Wendy’s style).

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💡 Tips:

• For a thicker chili, remove the lid for the last 30 minutes of cooking.

• You can add a splash of Worcestershire sauce for extra depth.

• Leftovers taste even better the next day as the flavors meld.

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If you want, I can also make a faster, 1-hour stove-top version that tastes just as close to Wendy’s chili.

Do you want me to provide that version too?