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This Wendy’s Copycat Chili in the Slow Cooker brings the classic comfort of the restaurant favorite right into your kitchen. It is hearty and rich with a mix of beans, beef, vegetables, and a blend of savory spices. Just toss everything in your slow cooker for an effortless dinner—it is one of those recipes that always fills the house with an amazing aroma and draws everyone to the table.
My first job was actually at Wendy’s and I watched that chili be ordered by the gallon on cold nights. The homemade version hits all the same notes—my family always goes for seconds and there are never any leftovers.
Ingredients
- Ground beef: Choose lean ground beef for less grease and more flavor
- Kidney beans and pinto beans: Use canned beans for ease and reliable texture look for beans labeled low sodium if you want more control over salt
- Tomato sauce and diced tomatoes: These give the chili its rich base look for tomatoes with no added sugars or flavors
- Fresh bell peppers and onion: Adds sweetness and texture choose firm and shiny peppers and onions without blemishes
- Celery: Brings a slight crunch and depth pick firm and green stalks
- Chili powder and cumin: Essentials for classic flavor use fresh spices for the boldest taste
- Garlic and black pepper: Adds a sharp edge and punch fresh garlic is best but use good quality granulated garlic in a pinch
- Salt and sugar: Balances and deepens the flavors
- Optional cayenne pepper: Adds more heat adjust to your spice preference
Step-by-Step Instructions
- Brown the Beef:
- In a large skillet cook the ground beef over medium high heat until fully browned this takes about 8 minutes use a spoon to break the meat into small crumbles as it cooks for the best chili texture
- Add Veggies and Spices:
- Stir in chopped onions green peppers and celery into the skillet with the beef cook for another 5 minutes until the vegetables start to soften add garlic chili powder cumin black pepper and salt stir for one minute to release the spice flavors
- Transfer to Slow Cooker:
- Spoon the beef and veggie mixture into your slow cooker add both kinds of drained and rinsed beans diced tomatoes and tomato sauce stir well to combine everything evenly
- Cook Low and Slow:
- Cover with the lid cook on low for 6 to 8 hours or on high for 4 hours check and stir halfway through if possible this lets the flavors blend and deepen
- Taste and Finish:
- Before serving give your chili a taste for seasoning adjust salt or spice as needed if you like a touch of sweetness stir in a spoonful of sugar to balance the acidity of the tomatoes
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The best ingredient for me is the combo of two kinds of beans it makes the chili so hearty My kids love making toppings bar nights where they can pile on cheese and onions just like the restaurant memories
Storage Tips
Let the chili cool completely then store it in airtight containers in the fridge for up to four days For longer storage freeze portions in sealed freezer bags or containers and reheat gently on the stove or in the microwave The flavor actually deepens after a day or two
Ingredient Substitutions
If you do not have pinto beans feel free to use black beans or all kidney beans Ground turkey works just as well if you want a lighter meat option For a vegetarian take swap the beef for more beans and add some diced mushrooms
Serving Suggestions
Serve with shredded cheddar cheese diced onions sour cream or crushed tortilla chips For a true Wendy’s style meal grab some saltine crackers or a square of cornbread on the side
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A Bit of Chili History
Wendy’s chili became iconically popular in the eighties and nineties and is still a beloved comfort food in American fast food culture There is something reassuring about a big bowl of chili that is affordable filling and tastes homemade
Common Recipe Questions
- → What beans work best in this chili?
Kidney and pinto beans are traditionally used for their texture and flavor, creating a hearty base. Black beans can be added for extra depth if desired.
- → Can I substitute ground turkey for beef?
Yes, ground turkey is a lean alternative that works well and keeps the chili flavorful, especially when browned before adding to the slow cooker.
- → How can I adjust the spice level?
Increase chili powder or add cayenne for more heat; reduce them or use mild green chiles to keep things milder. Taste as you go for perfect heat.
- → What toppings go well with this chili?
Popular options include shredded cheese, sour cream, chopped green onions, jalapeños, or crushed tortilla chips for added crunch.
- → Is this chili freezer-friendly?
Yes, chili freezes well. Let it cool completely, then portion into containers or freezer bags and freeze for up to 3 months for an easy future meal.