Wendy’s Copycat Chili Slow Cooker
This Wendy’s Copycat Chili made in the slow cooker is the ultimate comfort food that tastes just like the fast-food favorite but made right at home. It’s hearty, savory, and packed with protein, vegetables, and spices for a flavorful, satisfying meal. Perfect for weeknight dinners, meal prep, or cozy game-day eats, this chili is easy to throw together and slow-cooks to perfection.
It’s the kind of recipe that gets even better the next day and can easily be doubled or frozen for later. Whether you’re feeding a family or just craving a bowl of homestyle chili, this version delivers rich, bold flavor without the drive-thru wait.
Ingredients:
- 2 lbs ground beef (85% lean)
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, diced
- 1 can (29 oz) tomato sauce
- 1 can (15 oz) diced tomatoes (with juice)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (10 oz) Rotel (diced tomatoes with green chilies)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1/2 cup water (optional, for thinner consistency)
Instructions:
In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat. Add cooked beef to your slow cooker.
Add the chopped onion, green bell pepper, celery, tomato sauce, diced tomatoes, beans, Rotel, and all the seasonings to the slow cooker.
Stir to combine everything well. If you like your chili thinner, add the optional water at this point.
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the vegetables are soft and the flavors have melded.
Before serving, stir in the vinegar and sugar. Taste and adjust seasonings if needed.
Serving Suggestions:
Serve hot with shredded cheddar cheese, sour cream, chopped green onions, or a side of cornbread. It also works well served over baked potatoes, rice, or tortilla chips.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Reheat on the stove or in the microwave.
Variations:
Swap ground beef for ground turkey or a plant-based alternative for a lighter version. Add chopped jalapeños or hot sauce for extra heat.
Prep Time: 15 minutes
Cook Time: 6-8 hours (slow cooker)
Total Time: About 6.5 to 8.5 hours
Servings: 8-10
Calories per serving: Approximately 320 kcal
This Wendy’s Copycat Chili recipe brings all the flavor of the original with the comfort and ease of home cooking. It’s perfect for make-ahead meals, cold nights, or whenever you want a bowl