Wendy’s Copycat Chili – Slow Cooker

Instructions:

1. Brown the ground beef in a skillet, breaking it into crumbles. Drain excess fat.
2. Add the cooked beef, onion, celery, bell pepper, beans, tomatoes, tomato sauce, broth, seasonings, and Worcestershire sauce to the slow cooker.
3. Stir everything together until well combined.
4. Cook on LOW for 6 hours or HIGH for 3–4 hours, until flavors meld and vegetables are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot with shredded cheese, sour cream, or crackers.

Variations

• Add diced jalapeño for a spicy kick.
• Replace half the beef with ground turkey for a lighter version.
• Use fire-roasted tomatoes for extra depth.
• Add a splash of hot sauce or chipotle for smoky heat.
• Stir in a small can of diced green chiles for brightness.

Tips

• Browning the beef first adds major flavor—don’t skip it.
• For thicker chili, remove the lid during the last 30 minutes to reduce the broth.
• Let the chili cool slightly before serving; it thickens as it rests.
• Chili tastes even better the next day—reheat gently for best results.
• Freeze leftovers in portioned containers for easy future meals.