Cooking Time:8 hours
Ingredients3 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)
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!
- Brown the ground beef, onion and celery in skillet over medium heat.
- Chop the beef in the skillet into dime sized pieces.
- Drain off fat.
- Combine the beef mixture with all the remaining ingredients in the slow cooker.
- 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!
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Awesome chili recipe…and so easy to make! Made this last night since it was my turn to provide supper for our small group. It got rave reviews and was all gone in just minutes! Thanks!
Do you drain the beans?
Hi Ashley – no need to drain the beans, just throw the whole can in, juices and all. If you are watching sodium, you may want to go with no salt added or low sodium beans. Happy Crocking!
Thanks so much! Love your website. My crocks are like my right arm.
How do you freeze this (ziplock bags, tupperware, etc)? Also, can I use chicken breast cut in cubes instead of the beef?
What a great recipe this chili is. It does freeze well in Tupperware! Thanks Jenn 🙂
Thank you Wes for posting back, love success stories! Happy Crocking!