How to Make Copycat Wendy’s Chili in the Crockpot in 6 Hours

There’s something so comforting about a warm bowl of chili, especially when it reminds you of your favorite fast-food joint! If you’re like me and have a soft spot for Wendy’s chili, then you’re in for a treat. Today, I’m excited to share my Copycat Wendy’s Chili in the Crockpot recipe that you can whip up in just 6 hours. This hearty dish is perfect for quick family dinners and is packed with flavor. Plus, it’s an easy chili recipe crockpot that will have everyone asking for seconds!

Why You’ll Love This Recipe

• It’s a Delicious Chili Recipe that captures the essence of Wendy’s famous chili.
• Perfect for busy weeknights, this Slow Cooker Beef Chili Recipe allows you to set it and forget it!
• Loaded with protein and fiber, it’s a healthy option for the whole family.
• Easy to customize with your favorite toppings like shredded cheese and diced onions.
• Great for meal prep; make a big batch and enjoy it throughout the week!

Ingredients

To make this scrumptious chili, you’ll need the following ingredients:

• 1 pound ground beef
• 1 rib celery (one single piece, not the entire celery bunch) (stems and end removed)
• 1 large white onion
• 1 can stewed tomatoes (about 14.5 ounces)
• 1 can diced tomatoes with green chiles (such as Rotel) (about 10 ounces)
• 2 tablespoons tomato paste
• 1/2 cup water
• 1 can kidney beans (about 15 ounces)
• 1 can pinto beans (about 15 ounces)
• 2 teaspoons white vinegar
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 pinch cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Shredded cheese (for topping)
• Diced onion (for topping)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Making this Beef Chili Recipe Crockpot is as easy as 1-2-3! Here’s how:

1. In a large skillet, brown and then drain the fat off of your ground beef. Set aside.
2. Spray your crockpot with non-stick spray.
3. Finely dice your white onion and celery.
4. Run your stewed tomatoes through a food processor until they are no longer whole.
5. Open your beans and rinse and drain them.
6. Combine all of your ingredients in your crockpot and stir well.
7. Cook on low for 6 to 8 hours or on high for 4 hours.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your chili turns out perfectly:

• For a thicker chili, reduce the amount of water or add an extra tablespoon of tomato paste.
• Feel free to add more spices if you like it spicy! A little extra cayenne pepper can go a long way.
• Don’t skip the vinegar; it adds a nice tang that balances the flavors beautifully.
• If you have leftovers, they taste even better the next day as the flavors meld together!

How to Serve

This Chili Recipe Crockpot is perfect on its own, but you can elevate it with some delicious toppings. Here are a few ideas:

• Top with shredded cheese for a creamy finish.
• Add diced onions for a fresh crunch.
• Serve with cornbread or over rice for a heartier meal.
• Pair it with a side salad for a complete weeknight dinner idea.

Make Ahead and Storage

This chili is a fantastic make-ahead meal! You can prepare it in advance and store it in the fridge for up to 3 days. Just reheat it on the stove or in the microwave when you’re ready to enjoy. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to let it cool completely before transferring it to an airtight container.

For more chili inspiration, check out my Ground Beef Stovetop Chili or my Crockpot Chili recipes. And if you’re looking for something different, my Best Ever Beef Chili is a must-try!

So, what are you waiting for? Grab your ingredients and let’s get cooking! This Easy Chili Recipe Crockpot is sure to become a family favorite!