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!