Wendy’s Slow Cooker Chili (Printer-Friendly Version)
Hearty chili with beans, tomatoes, and spices, slow cooked for bold, comforting flavor just like the classic version.
# Required Ingredients:
→ Protein
01 -
900 g lean ground beef
→ Legumes
02 -
425 g canned kidney beans, drained and rinsed
03 -
425 g canned pinto beans, drained and rinsed
→ Vegetables
04 -
1 large yellow onion, finely chopped
05 -
1 green bell pepper, diced
06 -
2 stalks celery, diced
07 -
3 cloves garlic, minced
08 -
800 g canned diced tomatoes
09 -
400 g canned tomato sauce
→ Liquids
10 -
375 ml water
→ Seasonings
11 -
3 tbsp chili powder
12 -
1 tsp ground cumin
13 -
1 tsp ground black pepper
14 -
1 tsp salt
15 -
0.5 tsp smoked paprika
16 -
0.25 tsp cayenne pepper
17 -
1 tbsp granulated sugar
18 -
1 tbsp dried oregano
# Step-by-Step Instructions:
01 -
Heat a large skillet over medium-high heat. Add the ground beef, breaking it into small pieces, and cook until browned. Drain excess fat.
02 -
Add chopped onion, green bell pepper, celery, and minced garlic to the browned beef. Sauté for 3–4 minutes until vegetables begin to soften.
03 -
Transfer the beef and vegetable mixture to the slow cooker. Add kidney beans, pinto beans, diced tomatoes, tomato sauce, water, and all seasonings.
04 -
Gently stir to combine all ingredients. Cover and cook on low heat for 6–8 hours or on high for 3–4 hours. Stir occasionally for even cooking.
05 -
Taste and adjust salt or spices if needed before serving hot.
# Handy Cooking Tips:
01 -
For a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
02 -
This preparation can also be made on the stove top by simmering for 45–60 minutes over low heat in a large stockpot.