How to make Wendy’s Copycat Chili in the Slow Cooker
Step 1: Cook the ground beef until brown. When done, drain the excess grease, then transfer the ground beef to a 6-quart or larger slow cooker.
Step 2: Add the rest of the ingredients (green bell pepper, tomato sauce, beef broth, pinto beans, kidney beans, yellow onion, diced tomatoes, ribs celery, cumin powder, sugar, chilli powder, salt, and pepper). Stir well until everything is incorporated.
Step 3: Cover the slow cooker and set to cook the chilli for 8 to 10 hours on low or 4 to 6 hours on high.
Notes:
For this recipe, you can substitute the broth with 2 beef bouillon cubes and 2 cups of water.
You can make this chilli on the stovetop as well. First, brown the ground beef. Drain the excess grease when done and place in a large stockpot with the rest of the ingredients. Simmer everything over low heat for about 45 minutes to an hour, stirring often.
