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Looking down on a bowl of Wendy's Chili made in the Slow Cooker.
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Slow Cooker Wendy's Chili

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!
Course Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 25 minutes
Servings 12 servings
Calories 338kcal
Author Brandie Skibinski

Ingredients

  • 2 pounds ground beef
  • 2 celery stalks, small diced
  • 2 cups frozen peppers and onions
  • 2 (15 ounce) cans tomato sauce
  • 2 (14.5 ounce) cans stewed tomatoes, undrained
  • 16 ounce can dark red kidney beans, undrained
  • 15 ounce can chili beans in sauce, undrained
  • 10 ounce can diced tomatoes and green chilies, undrained
  • 1 cup low-sodium beef broth
  • 1.25 ounce packet chili seasoning
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon white vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt (or to taste)

Instructions

  • In a large skillet over medium-high heat, add 2 pounds 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.
    A slow cooker insert filled with ground beef.
  • Add 2 celery stalks, small diced, 2 cups frozen peppers and onions, 2 (15 ounce) cans tomato sauce, 2 (14.5 ounce) cans stewed tomatoes, undrained, 16 ounce can dark red kidney beans, undrained, 15 ounce can chili beans in sauce, undrained, 10 ounce can diced tomatoes and green chilies, undrained, 1 cup low-sodium beef broth, 1.25 ounce packet chili seasoning, 1 Tablespoon granulated sugar, 1 Tablespoon white vinegar, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper and 1 teaspoon kosher salt. Stir well to combine.
    Slow cooker with ground beef, celery, peppers and onions, tomato sauce, stewed tomatoes, kidney beans, chili beans, diced tomatoes with green chilies, beef broth, chili seasoning, sugar, vinegar, garlic powder, onion powder, pepper, and salt.
  • 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.
    A ladle holding some Wendy's Chili above the Slow Cooker.

Video

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). 
  • This recipe can be cut in half if you don’t need as much; however, it does freeze really well.
  • Keeps in the fridge for up to 3 days and freezer for up to 3 months.

Nutrition

Calories: 338kcal | Carbohydrates: 29g | Protein: 21g | Fat: 17g | Sodium: 952mg | Fiber: 8g | Sugar: 9g
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