Name: Slow Cooker Wendy’s Chili
Prep time: 15 min
Cook time: PT-488352H47M28S
Total time: 8 h 15 min
Cuisine: American
Ingredients: 2 pounds ground beef; 2 celery stalks, small diced; 2 cups frozen peppers and onions; 2 (15-ounce) cans tomato sauce; 2 (14.5-ounce) cans stewed tomatoes; 1 (16-ounce) can dark red kidney beans, undrained; 1 (15-ounce) can chili beans in sauce, undrained; 1 (10-ounce) can diced tomatoes and green chilies, undrained; 1 cup low-sodium beef broth; 1.25-ounce packet chili seasoning; 1 tablespoon granulated sugar; 1 tablespoon white vinegar; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon black pepper; 1 teaspoon kosher salt (or to taste)

I make this Slow Cooker Wendy’s Chili to capture that comforting, hearty flavor of Wendy’s chili but with less effort. It’s a dump-and-go kind of recipe: after browning the meat, everything gets thrown into the crock pot, cooked low and slow, and yields a rich, satisfying chili that improves the longer it sits. Slow Cooker Wendy’s Chili

Why You’ll Love This Recipe

I love this recipe because:

The flavor deepens over time — letting it cook for longer really enhances taste and melds all the ingredients
It’s super convenient. I can prep in about 15 minutes, then let the slow cooker do the work while I go about my day
It makes a lot — which means leftovers that are even better than the first night
It’s customizable: I can adjust spiciness, swap meats, or tailor the toppings to my mood
It hits that cozy, nostalgic fast-food chili note, but made at home where I control the ingredients

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds ground beef
2 celery stalks, small diced
2 cups frozen peppers and onions
2 (15-ounce) cans tomato sauce
2 (14.5-ounce) cans stewed tomatoes
16-ounce can dark red kidney beans, undrained
15-ounce can chili beans in sauce, undrained
10-ounce can diced tomatoes and green chilies, undrained
1 cup low-sodium beef broth
1.25-ounce packet chili seasoning
1 tablespoon granulated sugar
1 tablespoon white vinegar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon black pepper
1 teaspoon kosher salt (or to taste)

Directions

In a large skillet over medium-high heat, I cook the ground beef, breaking it up into crumbs, until there is no pink left. Then I drain any excess grease
I transfer the browned beef into the bottom of a 6- to 8-quart slow cooker
I add the celery, frozen peppers and onions, tomato sauce, stewed tomatoes (I sometimes crush these by hand if I like smaller pieces), kidney beans, chili beans with sauce, diced tomatoes with green chilies, beef broth, chili seasoning, sugar, vinegar, garlic powder, onion powder, black pepper, and salt. I stir well to combine
I put on the lid and cook on low heat for 6–8 hours or high for 4–5 hours, stirring occasionally if I’m around
When done, I serve with toppings like shredded cheese, sour cream, and saltine crackers

Servings and timing

Servings: 12
Prep time: 15 minutes
Cook time: 6–8 hours on low or 4–5 hours on high
Total time: about 8 hours and 15 minutes

Variations

Here are some ways I like to change things up:

Swap the ground beef for ground turkey or ground chicken
Add more heat with jalapeños, cayenne, or hot sauce
Use fresh chopped peppers and onions instead of frozen
Try pinto beans or black beans instead of kidney or chili beans
Add corn for sweetness and extra texture

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. This chili also freezes really well for up to 3 months. To reheat, I warm it on the stovetop over medium heat until heated through, or microwave individual portions. I stir it well so it reheats evenly.

FAQs

What if I want to reduce the sodium?

I use low-sodium versions of canned goods and broth, and I adjust or skip the added salt depending on taste.

Can I make this on the stovetop?

Yes, I just cook everything in a large pot after browning the beef. I simmer it for 1.5 to 2 hours, stirring occasionally.

Can I halve the recipe?

Absolutely. I just cut every ingredient in half and keep the cook time roughly the same.

How do I make it spicier?

I add hot peppers, extra chili seasoning, or a dash of hot sauce to increase the heat level.

What are good toppings or sides?

I love topping it with shredded cheddar, sour cream, diced onions, jalapeños, or crushed tortilla chips. Cornbread, crackers, or a baked potato work great on the side.

Conclusion

I find that this Slow Cooker Wendy’s Chili is one of those recipes that warms up not just the belly but also the routine. It brings a sense of comfort with minimal effort. Between the ease of prep, the adaptability, and how well it holds up as leftovers, this is a go-to chili recipe that I keep coming back to.