Are you craving that iconic Wendy's chili flavor but want to enjoy it from the comfort of your own home? Get ready to unlock the secret to the most mouthwatering, restaurant-quality chili that will have your family and friends begging for seconds! This slow cooker version captures every single delicious note of the beloved fast-food classic, with a homemade touch that elevates it from good to absolutely incredible. Prepare to transform your kitchen into a flavor paradise with this ridiculously easy and irresistible chili recipe!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 lbs ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can kidney beans, drained
- 1 can pinto beans, drained
- 1 can diced tomatoes
- 1 can tomato sauce
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup water
Instructions
- Brown the ground beef in a large skillet over medium-high heat, breaking it into small crumbles. Drain excess fat completely.
- Transfer the browned ground beef to the slow cooker.
- Add chopped onions and minced garlic to the skillet and sauté for 2-3 minutes until the onions become translucent. Transfer to the slow cooker.
- Drain and rinse both kidney and pinto beans, then add them to the slow cooker.
- Pour in the diced tomatoes, tomato sauce, and water. Stir to combine all ingredients thoroughly.
- Add chili powder, cumin, salt, and pepper. Mix well to distribute the seasonings evenly.
- Cover the slow cooker and set to low heat. Cook for 6 hours, allowing the flavors to meld and develop.
- Stir the chili occasionally during cooking to prevent sticking and ensure even heat distribution.
- Taste and adjust seasonings in the last hour of cooking if needed.
- Serve hot, optionally topped with shredded cheese, sour cream, or chopped green onions.
Tips
- Brown the beef thoroughly before adding to the slow cooker to develop deeper, richer flavors.
- Drain excess fat completely to prevent a greasy texture in your final dish.
- For maximum flavor, sauté the onions and garlic before adding them to the slow cooker.
- Use low-sodium canned beans and tomatoes to control the salt content of your chili.
- Stir the chili occasionally to prevent sticking and ensure even cooking.
- If the chili seems too thick, add a little extra water or beef broth during cooking.
- Let the chili rest for 10-15 minutes after cooking to allow flavors to fully develop.
- For best results, make this chili a day ahead - the flavors will intensify overnight.
- Experiment with toppings like sharp cheddar, green onions, or a dollop of sour cream.
- Freeze extra portions for an easy meal prep option that tastes just as good reheated!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 28g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 85mg
