Wendys Copycat Chili In The Slow Cooker Recipes

WENDY'S COPYCAT CHILI IN THE SLOW COOKER

Steps:

• On the stovetop cook the ground beef until browned well
• Once cooked, drain the fat and then place the ground beef into the slow cooker
• Add in the rest of the ingredients listed as well as the seasonings
• Place the lid on and cook on LOW for 8 hours and HIGH for 4 hours
• Serve with sour cream and chilies or fluffy rice. Enjoy!

SLOW COOKER COPYCAT WENDY'S CHILI

Steps:

• In a large skillet, heat oil over medium-high heat. Add ground beef and season with salt and pepper. Press the beef down into the pan to make a really big patty. Cook the beef until it begins to caramelize on the bottom. Then break up the ground beef and continue cooking until no longer pink.
• Drain any grease from the skillet and transfer the cooked beef into a 6-quart slow cooker.
• Add celery, onion, green pepper, stewed tomatoes, tomato soup, water, and tomato sauce to the slow cooker. Stir to combine, breaking up the stewed tomatoes with the spoon as you stir.
• Add chili seasoning, kidney beans, and pinto beans to the slow cooker and stir.
• Put the lid on the slow cooker and cook on LOW for 6 - 8 hours or on HIGH for 4 - 6 hours without removing the lid. This chili will be thin at first and will thicken upon standing once the heat is turned off. If you like a thicker chili, remove the lid during the last hour of cooking, turn the temp to HIGH, and stir occasionally to allow some of the liquid to evaporate.
• Check the seasoning and add salt and pepper to your taste.
• Portion into bowls and garnish with shredded white cheddar cheese and a jalapeno slice or two. Serve warm.

WENDY'S COPYCAT CHILI IN THE SLOW COOKER

Steps:

• 1. Brown the ground beef well. Drain off the fat and add the ground beef to a 6 quart or larger slow cooker. 2. Add the remaining ingredients and stir well and cover. 3. Cook on Low for 8-10 hours or on High for 4-6 hours.

WENDY'S COPYCAT CHILI

Steps:

• Place ground beef in a large pot over medium-high heat. Stir and break the ground beef into crumbles and cook until no longer pink.
• Drain beef of excess grease.
• Return beef to pot, stir in celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes.
• Pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large pieces of stewed tomatoes.
• Stir in chili seasoning.
• Add kidney beans, pinto beans and season with salt and black pepper; bring to a boil.
• Reduce heat to low and simmer for 1 hour.
• Mix vinegar into chili.
• Ladle into bowls and serve.