If you like the fast food version, you're going to love this Slow Cooker Wendy's Chili! Turn on your slow cooker and let it do the work so you can come home to an amazing dinner that evening!
In a large skillet over medium-high heat, add the ground beef. Break it up into crumbles and cook, stirring occasionally, until there is no pink left. Drain off any excess grease and place it into the bottom of a 6 to 8-quart slow cooker.
Add the celery, peppers and onions, tomato sauce, stewed tomatoes (crush these by hand first if you like smaller pieces of tomato), kidney beans, chili beans, diced tomatoes with green chilies, beef broth, chili seasoning, sugar, vinegar, garlic powder, onion powder, pepper, and salt. Stir well to combine.
Place the top on and cook on low heat for 6-8 hours or high 4-5 hours. Stir every so often if you are able to. Serve with your favorite toppings, such as cheese, sour cream, and saltine crackers.
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Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Honestly, this is one of those recipes that the longer it cooks, the better it gets. I let this cook for 10 hours, and it was AMAZING! So even though I put 6-8 hours in the recipe card, you can go longer if you need to (especially if you are putting this on before going to work).
I served this with the options you can get at Wendy’s but add your favorite chili toppings.
This recipe can be cut in half if you don’t need as much; however, it does freeze really well.
Reheat back in the slow cooker or in a pot on the stove or in the microwave.
Keeps in the fridge for up to 3 days and freezer for up to 3 months.