More About Wendy's Copycat Slow-Cooked Chili Recipe
2 Cans (16 ounces each) kidney beans, rinsed and drained
2 tbsp Chili powder
1 tsp Pepper
Shredded cheddar cheese and thinly sliced green onions, optional
1
In a large skillet, cook beef over medium heat until no longer pink; drain.
2
Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.
CategoryChili Recipes, Wendys Recipes
Ingredients
2 lbs Lean ground beef (90% lean)
2 Cans (16 ounces each) kidney beans, rinsed and drained
2 Cans (14-1/2 ounces each) diced tomatoes, undrained
1 Can (8 ounces) tomato sauce
2 Medium onions, chopped
1 Green pepper, chopped
2 Garlic cloves, minced
2 tbsp Chili powder
1 tsp Salt
1 tsp Pepper
Shredded cheddar cheese and thinly sliced green onions, optional
Directions
1
In a large skillet, cook beef over medium heat until no longer pink; drain.
2
Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.