Slow Cooker Wendy's Chili Recipe

Cooking Directions

• STEP 1.In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
• STEP 2.Transfer the cooked ground beef to a slow cooker.
• STEP 3.Add the diced onions, diced tomatoes, tomato sauce, kidney beans, chili powder, cumin, garlic powder, salt, and pepper to the slow cooker. Stir well to combine.
• STEP 4.Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
• STEP 5.Once the chili is cooked, taste and adjust the seasoning if needed.
• STEP 6.Serve the chili hot with your favorite toppings like shredded cheese, sour cream, and diced onions.
• STEP 7.Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.
• STEP 8.To reheat, simply heat the chili in a saucepan over medium heat until warmed through.
• STEP 9.Enjoy!

Cooking Tips

• For a spicier chili, add a pinch of cayenne pepper or a diced jalapeno.
• If you prefer a thicker chili, you can add a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water) to the slow cooker during the last hour of cooking.
• Feel free to customize the toppings to your liking. Other popular options include chopped green onions, diced avocado, and crushed tortilla chips.

Storage and Serving

• Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the chili in a saucepan over medium heat until warmed through.
• Serve the chili hot with your favorite toppings like shredded cheese, sour cream, and diced onions.