Description
This Wendy’s Chili recipe is a hearty and comforting slow cooker meal that combines browned ground beef with a medley of vegetables, beans, and bold spices. Perfect for a cozy family dinner, it simmers for hours to develop rich flavors and is served with classic toppings like shredded cheddar, green onions, sour cream, and crackers.
Ingredients
Scale
Main Ingredients
- 2 pounds ground beef (browned)
- 1 onion (diced)
- 1 green bell pepper (diced)
- 2 stalks celery (sliced)
- 1 tablespoon tomato paste
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 28 ounces crushed tomatoes
- 15 ounces dark red kidney beans (drained)
- 15 ounces pinto beans (drained)
- 14.5 ounces beef broth
Toppings
- Shredded cheddar cheese
- Chopped green onions
- Sour cream
- Crackers
Instructions
- Prepare Ingredients: Brown the ground beef in a skillet over medium heat until fully cooked. Meanwhile, dice the onion, green bell pepper, and slice the celery.
- Add to Slow Cooker: Transfer the browned ground beef to your slow cooker. Add the diced onion, bell pepper, sliced celery, tomato paste, chili powder, ground cumin, garlic powder, crushed tomatoes, drained kidney beans, drained pinto beans, and beef broth into the slow cooker.
- Mix Well: Stir all ingredients thoroughly to combine the spices and liquids evenly with the meat and vegetables.
- Cook: Cover the slow cooker with its lid and cook on low for 6 hours or on high for 4 hours, allowing the flavors to meld and the chili to thicken.
- Serve: Once cooked, ladle the chili into bowls and top with shredded cheddar cheese, chopped green onions, sour cream, and crackers as desired.
Notes
- You can substitute ground turkey or chicken for a leaner version.
- Adjust chili powder to taste if you prefer more or less heat.
- For thicker chili, cook longer on low or remove the lid in the last 30 minutes to reduce liquid.
- Beans can be swapped for black beans or cannellini if preferred.
- Make sure to drain the beans well to prevent excess liquid in the chili.
