wendy’s chili {copycat}

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Wendy’s chili is so delicious and easy to prepare. I like to make it in my Crock Pot slow cooker, but you could just as easily make it on the stove top. If you decide to cook it on the stove, just add everything to a big stock pot and let it simmer slowly, stirring occasionally, for an hour prior to eating.

Wendy’s chili is a mild, meaty chili that is best served with shredded cheddar cheese and freshly chopped onions sprinkled on top! I enjoy mine with a little hot sauce too.

2 lb. lean ground beef

1 large yellow onion, chopped

1 large green bell pepper, seeds and stem removed, chopped

3 stalks of celery, chopped fine

1 Tablespoon jarred, minced garlic

2 (15 oz.) cans tomato sauce

1 (10 oz.) can Rotel diced tomatoes with chilies, undrained

1 (15 oz.) can Ranch beans OR seasoned chili beans, undrained

1 (15 oz.) can red kidney beans, undrained

1/3 cup mild chili powder

1 heaping Tablespoon cumin

1 Tablespoon onion powder

1/4 to 1/2 teaspoon cayenne pepper

salt and pepper, to taste

shredded cheddar cheese (for topping)

finely chopped onion (for topping)

Brown the ground beef about half way. Drain. Place in a 7 to 8 quart Crock Pot. Add the onion, green pepper, celery, garlic, tomatoes, tomato sauce, beans, chili powder, cumin, onion powder, and cayenne to the pot. Stir everything well. Cover and cook on the HIGH setting for 4 hours or the LOW setting for 6 to 8 hours. Season to taste with salt and pepper. Top with cheese and onions, if you wish.



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