Wendy’s Copycat Chili in the Slow Cooker

Craving a bowl of chili that hits like a fast-food classic? This Wendy’s copycat chili in the slow cooker is rich, beefy, and so good I nearly forgot to share it.

It’s my comfort food fix for chilly nights, and you’ll want seconds.

One freezing Friday, I was wiped out in the kitchen after a day of slippery sidewalks and a dead car battery. My stomach growled, and I needed a Wendy’s copycat chili in the slow cooker to warm me up. So I grabbed some ground beef and beans, hoping for a cozy win.

Now this Wendy’s copycat chili in the slow cooker is my clutch move. Honestly, this slow cooker recipe simmers for 6-8 hours on low, perfect when you’re busy and starving.

That evening was rough. The heat flickered, my scarf snagged, and I was one call from hiding under a blanket. Then I remembered my coworker’s old trick. She’d rave about Wendy’s chili when we’d grab lunch, slurping it between work rants. So I fired up the slow cooker, ready to match that drive-thru magic.

The kitchen soon smelled like spicy love, pulling me out of my slump. My roommate peeked in and said, “You’re cooking something serious!” That’s when I knew I’d crushed it. You’ll feel that warmth too.

Why You’ll Love This Wendy’s Copycat Chili in the Slow Cooker

So, why’s this Wendy’s copycat chili in the slow cooker a total hit? For starters, it’s pure comfort. Here’s what makes it awesome:

• First, it’s beefy and rich. Ground beef steals the show.
• Next, beans add hearty bulk. Keeps you full.
• Also, the spices bring bold flavor. Love that kick.
• Plus, it’s hands-off. Slow cooker does the work.
• Finally, toppings make it fun. Cheese, crackers, go wild.

Best Wendy’s Copycat Chili in the Slow Cooker Recipe You Need

Now, what makes this Wendy’s copycat chili in the slow cooker stand out? To be honest, it’s my chilly-night take on that fast-food classic, but deeper and homier. That freezing day, I was over watery soups and grumpy vibes. So I took Wendy’s chili recipe crockpot easy quick idea and loaded it with extra veggies and a sugar-vinegar twist.

Trust me, this beats any thin, greasy chili I’ve grabbed in a rush. You’ll get why it’s my copycat Wendy’s chili champ. I’ve had flops—burnt beef that ruined the pot, beans that turned to mush. Total bummer. But this? It’s perfect. My roommate’s still raving. You’ll spoon it nonstop too.

Ingredients For Wendy’s Copycat Chili in the Slow Cooker

Here’s what you need for this Wendy’s copycat chili in the slow cooker. Nothing tricky. Let’s dive in.

• 2 pounds ground beef: Meaty base. Lean works great.
• 2 celery stalks, small diced: Fresh crunch. Dice tiny.
• 2 cups frozen peppers and onions: Easy flavor. Thaw slightly.
• 2 (15 ounce) cans tomato sauce: Smooth richness. Cans are clutch.
• 2 (14.5 ounce) cans stewed tomatoes: Chunky depth. Don’t drain.
• 16 ounce can dark red kidney beans, undrained: Hearty fill. Keep the juice.
• 15 ounce can chili beans in sauce, undrained: Spicy soul. Sauce adds pop.
• 10 ounce can diced tomatoes and green chilies, undrained: Zesty kick. Mild or hot.
• 1 cup low-sodium beef broth: Savory liquid. Low-sodium’s best.
• 1.25 ounce packet chili seasoning: Bold spice. Store-bought’s fine.
• 1 Tablespoon granulated sugar: Sweet balance. Just a touch.
• 1 Tablespoon white vinegar: Tangy lift. Brightens it up.
• 2 teaspoons garlic powder: Deep flavor. Powdery punch.
• 2 teaspoons onion powder: Subtle warmth. Ties it together.
• 1 teaspoon black pepper: Sharp bite. Season well.
• 1 teaspoon kosher salt: Flavor wake-up. Don’t skimp.

Alright, got it all? You’re set for Wendy’s chili copycat magic. Let’s move on.

Equipment You’ll Need

Next, here’s the gear to nail this Wendy’s copycat chili in the slow cooker. For one, simple tools make it easy. Check these out:

• To start, a large skillet browns beef perfect. Non-stick’s a win. You’ll use it tons.
• Also, a slow cooker simmers it low and slow. 6-8 quart size is ideal. Must-have.
• Then, a wooden spoon stirs it smooth. Sturdy handle’s clutch. Saves scraping.
• Finally, a ladle serves it clean. Wide scoop avoids spills. Worth grabbing.

So, with these, you’re golden. Let’s keep rolling.

How to Make Wendy’s Copycat Chili in the Slow Cooker (Step-by-Step)

Now, let’s whip up this Wendy’s copycat chili in the slow cooker. It’s a breeze, I promise. Here’s the plan.

Step 1: Brown the beef

First, heat a large skillet over medium-high heat. Add 2 pounds ground beef and break it into crumbles, stirring until no pink remains, about 7-10 minutes. I left it too long once, got dry bits. Weak start. So, drain the grease well and transfer to a 6-8 quart slow cooker. That beefy base was my first win. Veggies next?

Basically, browning’s the foundation. It kicks off your best Wendy’s chili recipe copycat right.

Pro Tip: Crumble small. Then it cooks even.

Step 2: Add veggies and beans

Then, toss in 2 celery stalks (diced), 2 cups frozen peppers and onions, 16 ounce can kidney beans, and 15 ounce can chili beans, all undrained. I forgot to thaw peppers once, got watery chili. Soggy mess. So, let them soften a bit first. That colorful pile was my mood-lifter. Tomatoes now?

For instance, this step’s the bulk. It builds your pinto bean chili texture.

Pro Tip: Dice celery fine. Then it blends better.

Step 3: Mix in tomatoes and broth

Next, pour in 2 (15 ounce) cans tomato sauce, 2 (14.5 ounce) cans stewed tomatoes, 10 ounce can diced tomatoes and green chilies, and 1 cup beef broth. I skipped stirring once, ingredients sank. Uneven flavor, big oof. So, mix it gently to combine. That saucy blend was my happy place. Spices time?

By the way, this step’s the soul. It shapes your chili recipe crockpot easy quick depth.

Pro Tip: Break up stewed tomatoes. Then no big chunks.

Step 4: Season it up

Now, sprinkle in 1.25 ounce packet chili seasoning, 1 Tablespoon sugar, 1 Tablespoon white vinegar, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper, and 1 teaspoon kosher salt. I underseasoned once, got bland broth. Weak sip. So, stir well to spread the flavor. That spicy hum was my reward. Ready to cook?

In short, seasoning’s the spark. It boosts your Wendy’s chili recipe vibe.

Pro Tip: Taste the mix. Then adjust if flat.

Step 5: Slow cook the chili

Then, cover the slow cooker and set to low for 6-8 hours or high for 4-5 hours. I forgot to stir once, spices settled. Spotty taste, total drag. So, give it a mix every couple hours if you can. That simmering pot was my chill zone. Almost done?

For example, slow cooking’s the magic. It melds your Wendy’s copycat chili crockpot perfect.

Pro Tip: Start early. Then it’s ready by dinner.

Step 6: Serve it hot

Finally, ladle the chili into bowls and top with cheese, sour cream, or crackers if you want. I skipped toppings once, felt plain. Boring bowl. So, pile them on for fun. That steamy spoonful was my victory. You eating yet?

Naturally, serving’s the payoff. It wraps your copycat wolf brand chili just right.

Pro Tip: Warm bowls first. Then chili stays hot.

Tips for Success

So, how do you nail this Wendy’s copycat chili in the slow cooker? Well, I’ve learned from plenty of flops. Here’s what keeps it fire:

• For one, drain beef well. Skipped it, greasy chili. Lean meat wins.
• Also, stir during cooking. Ignored it, uneven spice. Mix keeps it bold.
• Next, don’t skimp on broth. Cut it once, thick sludge. 1 cup balances.
• Plus, thaw veggies first. Forgot it, soupy mess. Love the texture.
• Finally, taste before serving. Flat once, saved with salt. Adjust early.

Trust me, I’ve tanked this enough. These make it foolproof.

What to Serve With Wendy’s Copycat Chili in the Slow Cooker

Then, what’s a great sidekick for this hearty chili? Honestly, it pairs with tons. Here’s what I love, plus some scars:

• To start, cornbread soaks it up. Burned it once, oops. Sweet match.
• Also, saltine crackers add crunch. Crushed the sleeve, messy bag. Classic vibe.
• Next, baked potato fills you up. Undercooked once, hard bite. Starchy side.
• Plus, green salad lightens it. Overdressed it, soggy leaves. Fresh balance.
• Finally, tortilla chips scoop easy. Broke them all, still dipped. Love the dip.

So, what’s your pick? Either way, these sides level it up.

Nutrition Information & Calories

Now, let’s break down this diner recipes chili. By the way, it’s per serving, about 8-10 total:

• First, calories: Around 300-350. Depends on toppings. I eat two bowls, no shame.
• Also, fat: About 12g. Beef adds up. Love the richness.
• Next, carbs: Around 30g. Beans and tomatoes stack it. Filling stuff.
• Plus, protein: About 20g. Beef and beans deliver. Keeps you strong.
• Finally, sodium: Around 900mg. Seasoning kicks in. Worth the savor.

In short, it’s a solid Wendy’s chili recipe easy meal. I lean on it when I’m cold.

Variations & Substitutes

Then, how can you tweak this Wendy’s copycat chili in the slow cooker? For instance, I’ve switched it up. Here’s what works:

• To start, swap ground beef for turkey. Sweeter chili recipe twist. Lighter vibe.
• Also, use fresh peppers for frozen. Chili packet recipe crunch. Did it, loved it.
• Next, add ½ teaspoon cayenne. Chili’s chili recipe copycat heat. Spicy kick.
• Plus, skip sugar for honey. Wendy’s chilli balance. Sweet swap.
• Finally, try pinto beans for kidney. Pinto bean chili style. Same heft.

So, ever played with Wendy’s chili? It’s fun, right?

Serving & Storage Tips

Leftovers

So, got extra Wendy’s copycat chili in the slow cooker? For one, store it in an airtight container in the fridge for 4-5 days. My roommate nabbed half that night. I stashed some after, stayed tasty.

Reheating Tips

Then, reheat in a pot over medium heat for 5-7 minutes, stirring. I microwaved once, got uneven heat. Spotty bowl. A slow cooker on low for 1 hour also keeps that best Wendy’s chili recipe copycat flavor.

What Others Are Saying

Next, what’s the buzz on this copycat Wendy’s chili recipe? Honestly, my crew’s hooked. Here’s their take:

• For starters, Nia said, “Chili’s saved my night! I’m obsessed.” She texted me later, hyped.
• Also, Caleb swore, “Tastes like Wendy’s, but better!” He piled his bowl, grinning.
• Then, Tara gushed, “Winter’s warmer now. Wow.” She snapped pics, buzzing.
• Finally, Eli claimed, “Best slow cooker dish. I’m stealing it.” He begged for tips, stoked.

So, what’s your vibe? I bet you’ll top these stories.

Wendy’s Copycat Chili in the Slow Cooker FAQs

Can I use fresh onions?

Yeah, totally. Swap 2 cups fresh diced onions for frozen in Wendy’s chili recipe crockpot. I did it, sharper bite. Sauté first for sweetness.

No chili seasoning packet?

No problem. Mix 1 teaspoon each cumin, paprika, chili powder for nalley chili recipe copycat. Tried it, worked great. Adjust to taste.

Can I freeze it?

Oh, for sure. Freeze in bags for 3 months. Thaw overnight for Wendy’s copycat chili crockpot sauce. I do it, saves leftovers.

Why’s it too thin?

Ugh, that’s annoying. Likely too much broth. Use ¾ cup next time for Wendy’s chili copycat. Fixed mine after.

In Conclusion

So, this Wendy’s copycat chili in the slow cooker is my cold-day hero. It’s rich, warm, and packed with stuff that drags me through any gloom. Sometimes it flops if I rush—greasy broth once had me grumbling. Total fail. But that’s why it’s special. A Wendy’s copycat chili in the slow cooker dish that’s real and hits deep. Perfect for any night you need comfort.

Give it a shot. Snap a pic. Drop your thoughts in the comments, pin it on Pinterest, or tell your crew! I’m pumped to hear how it goes. Don’t ghost me!