Wendy’s Slow-Cooked Chili Recipe

Name: Wendy’s Slow-Cooked Chili Recipe
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 10
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

This hearty slow cooker chili can cook for up to 10 hours on low in the slow cooker. It's so good to come home to its wonderful aroma after a long day away. —Sue Call, Beech Grove, Indiana

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

In a large skillet, cook beef over medium heat until no longer pink; drain.

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.