• 3 lbs. ground beef
  • 29 oz. tomato sauce, canned
  • 31 oz, kidney beans, canned ( 2 - 15.5 oz.)
  • 31 oz. pinto beans, canned (2 - 15.5 oz.)
  • 56 oz. rotel tomatoes and chiles (2 - 28 oz.)
  • 2 c. chicken broth (or beef broth)
  • 1 onion, large, diced fine
  • 2 celery stalks, diced
  • 2 tsp. cumin
  • 3 T. chili powder
  • 2 tsp. black pepper
  • 2 tsp. salt
  • 1 tsp. cayenne pepper (optional)

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Chili is a favorite during the fall season, Slow Cooker Copycat Wendy’s Chili is just one of the many that are favorites! Makes a lot and freezes well!

  1. Brown the ground beef, onion and celery in skillet over medium heat.
  2. Chop the beef in the skillet into dime sized pieces.
  3. Drain off fat.
  4. Combine the beef mixture with all the remaining ingredients in the slow cooker.
  5. Cover. Cook on Low heat for 8 hours.

NOTE: This recipe will take a large slow cooker.

Serving Suggestions: Top with chopped onions and shredded cheese!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Wendy's Chili Nutritional Data

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