Copycat Wendy’s Chili in the Crockpot Recipe

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Copycat Wendys Chili Copycat Wendys Chili in the Crockpot Recipe

Copycat Wendy’s Chili in Your Crock Pot

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Not many fast food restaurants serve the classic western dish of chili, but Wendy’s does, and they serve a lot of it!  Every time I go to my local Wendy’s, about every third person has some on their tray.  And why shouldn’t they?  It’s an amazing blend of beef, beans, tomatoes, and spices that come together and make a satisfying meal, from a fast food restaurant.  Now you can make Copycat Wendy’s Chili at home, in your crock pot, for a great meal during the week or on the weekend and feed a crowd.

Making Wendy’s Chili

Chili always seems to start with a few common ingredients.  Ground beef, beans, and tomatoes make the basis of just about every chili recipe I’ve ever read or made.  What sets Copycat Wendy’s Chili apart is the other ingredients.  Onion and green pepper, raw instead of sauteed with the beef, goes right in the crock pot to simmer the flavor into the mix.  The seasoning is easy.  A single packet of McCormick original chili spices gets stirred in before turning on the crock pot.  Simple ingredients, but it makes an amazing chili that is just like Wendy’s Chili.

 

Copycat Wendy’s Chili Recipe

Copycat Wendys Chili Copycat Wendys Chili in the Crockpot Recipe

Ingredients

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  • 2 lbs ground beef
  • 2 onions, diced
  • 1 green pepper, diced
  • 1 15 oz can stewed tomatoes
  • 1 29 oz can tomato sauce
  • 1 15 oz can dark red kidney beans
  • 1 15 oz can light red kidney beans
  • 1 15 oz can pinto beans
  • 1 pkg McCormick Original Chili Seasoning
  • Copycat Wendys Chili Ingredients Copycat Wendys Chili in the Crockpot Recipe

Instructions

  1. Brown the ground beef until no pink remains.
  2. Copycat Wendys Chili Peppers n Onions Copycat Wendys Chili in the Crockpot Recipe
  3. Place all ingredients into a large crock pot.
  4. Simmer on low 8 hours.
  5. Serve with crackers, shredded cheddar, and diced onions.
http://www.raininghotcoupons.com/copycat-wendys-chili-recipe/
 Copycat Wendys Chili in the Crockpot Recipe

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Freezing Copycat Wendy’s Chili

Copycat Wendy’s Chili works amazing if you want a meal you can freeze and eat later.  Freeze it in individual servings for easy lunches, or in a large container for a whole meal.  Either way, you will love the flavor just as much when you thaw it as when you originally made it.

 

2 lbs ground beef

2 onions, diced

1 green pepper, diced

1 15 oz can stewed tomatoes

1 29 oz can tomato sauce

1 15 oz can dark red kidney beans

1 15 oz can light red kidney beans

1 15 oz can pinto beans

1 pkg McCormick Original Chili Seasoning

 

Brown the ground beef until no pink remains.

Place all ingredients into a large crock pot.

Simmer on low 8 hours.

Serve with crackers, shredded cheddar, and diced onions.

 

Skip the drive thru and make Copycat Wendy’s Chili at home for a change of pace.

 

 

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Comments

  1. Katie says

    I have a dumb question. When making this do I drain all the beans? And if so what liquid is it cooking in? I’m not much of a cook or anything. I love Wendy’s chili and I want to attemp to make this tomorrow. Thank you!

    • TD says

      My preference would be to drain and rinse them. The stewed tomatoes and tomato sauce will provide liquid and the vegetables will cook and provide some too. If it seems too thick in the pot, I might add a little water.

    • says

      I made this a couple of weeks ago and I’m actually making it today. Definitely drain beans. And, then I fill the can of tomato sauce with water and add it. And, it’s perfect :)

    • Jill says

      I worked their years ago… Drain them. Otherwise it is very simple recipe just as stated above and they cook it for hours too. Yum!

    • ANTHONY says

      i made this for 3 years 5 days a week there are no pinto beens or tomatoes in it rinse the beans and use water to cook evrything, the beef that wendys used is left over burger meat if want the wendys flavor cook the beef 1 week ahead of time and freeze reheat in boiling water drain and chop then add to rest of mixture

  2. amy says

    Instead of stewed tomatoes I used diced tomatoes with green peppers & onions, & will nevef make chili any other way…my family loved this! Thank you for all your post, keep’em coming.

  3. jennifer zacharias says

    I am serving this for a crowd how many servings does this make and can I double it or should I make two batches?

    • gail sullivan says

      I have always used the beans and the juice, after all it is just the liquid from the cooking of the beans. It has a lot of starch in it and I also always taste it. If it is bitter then I toss the can-only happened once-off brand and dented can. anyway draining is purely a matter of what you are cooking if the liquid is wanted then do not drain, if you are making a dip or salad, then drain and rinse or if the slimyness bothers you, drain and rinse. I have a couple of copycat recipes for this chili and only one is really on the mark. also you just have to keep tasting and adding stuff until it suits you!

  4. katie says

    I made this tonight, following the recipe exactly and while the chilli is ok, it tastes nothing like Wendy’s chilli. It looks exactly like their chilli but does not taste anything like it.

    • Heather says

      What do you think was missing? I’d like to try this but want it to taste like the real thing

      (When I worked at Wendy’s, we used the burnt burgers, diced them up and added them to the chili)

    • John Braddy says

      Years ago I received a book of famous recipes. There were 3 in there that I made regularly and Wendy’s chili was one of them. The one most surprising ingredient to me was….celery! I use this same recipe but add celery to mine and it taste like Wendy’s….except maybe a little better

      Try cutting up some celery in it when you put it in your slow cooker and see if that doesn’t make it taste a lot more like Wendy’s.

  5. Chelsea says

    This is amazing! It tastes just like Wendy’s chili. (I made the seasoning from scratch though). I’ve given this to my friends and they love it! Easy recipe for a 17 year old.

  6. Angela says

    I’m making this again for our New Year’s Eve party! It has been a big hit each and every time I’ve served it!! Definitely drain the cans of beans. I also add water to my tomato sauce can to get the right consistency. I also use two packages of the chili seasoning because I think it gives the chili more flavor an makes it taste more like Wendy’s chili. I like to serve it with loaded baked potatoes. Even the guys in my family (who are meat and potatoes men!) love when we have this for dinner.

  7. Inga says

    LOVE LOVE LOVE this recipe! It is my go to chili recipe, so much so I stopped making my own version of chili. I have never made it like you posted, I made the following substitutions bc it’s what I already had on hand: 1. I use the low sodium chili powder 2. I use the frozen season blend: onions, peppers, celery instead of the fresh onions and peppers. 3. I half drain the beans. 4. If I needed more liquid I used chicken broth instead of water. Every very very large pot I have made is gone within 12 hours!!! LOL

  8. Katusa says

    I have made this with only one exception. To kick it up a notch I use diced tomatoes with green chilies. Instead of the stewed tomatoes.

  9. L.D. says

    As far as rinsing the beans it can reduce the sodium content by 25% and what I add for liquid is I mix up some instant low sodium beef broth to add more flavor. I’ve discovered that if you come out a bit too spicy just spoon in some peanut butter to buffer the heat. Bon Appetit!

  10. Deb says

    I would always drain the beans. That’s where all the salt is and who needs it? Also, there absolutely IS tomatoes and pinto beans in Wendy’s chili. I just had it for lunch yesterday. I’ve also been making my own copycat chili of Wendy’s chili for years now, but I have never used water, only beef broth and my own spice mixture. The one here sounds like a great, quick and easy substitute though.

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