One of my favorite things about the weather turning colder is an excuse to make chili, and lots of it. My dad used to make the best chili, and I can never quite make it the same as him, but the chili at Wendy’s comes pretty close. However, I can’t always get in the car and head to Wendy’s, mostly because it is about 40 minutes away from my house. That is why this Wendy’s chili recipe is so great, because you can make it at home any time you want!
2 lb Ground Beef
2 28 oz Diced Tomatoes in Juice
1 16 oz Kidney Beans drained
1 15 oz Pinto Beans drained
2 small Onion diced
1/4 cup Celery diced (2-3 stalks)
1/4 cup Bell Pepper diced
3 tbsp Chili Powder
2 tsp Cumin
1 tsp Black Pepper
1 tsp Salt
1/2 tsp Oregano
1 tsp Sugar
2 tsp Garlic Powder
2 cup Water
Step 1: Brown the Ground Beef in a pan and drain.
Step 2: Add the water, boil and drain the mixture to eliminate more fat.
Step 3: Place meat and all of the ingredients in a slow cooker and cook on low for 6 hours or high for 4 hours.
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