Slow Cooker Wendy’s Chili Copycat

I always order chili when I go to Wendy’s, but given how easy it is to make at home, I might stick to the homemade version, which requires just 30 minutes of prep time and a few basic ingredients. With my Slow Cooker Wendy’s Chili copycat recipe, I can have the best chili at home: rich, thick, and incredibly flavorful!

This homemade version tastes just like the original, if not better! It also gets a bonus point for being budget-friendly and easy to make. The step I never skip is browning the beef. This simple step makes a huge difference in flavor! I love serving my chili with lots of toppings and some Southern cornbread.

Anyone who is sick of the same old chili recipe will love my Wendy’s copycat chili. It has all the hearty beans, tangy tomatoes, and chili flavors with the unique Wendy’s taste and my signature spice mix. Follow my lead and double the recipe, freeze the leftovers in individual portions in Ziplock bags, this way you have a hearty homemade dinner even on the days you don’t feel like cooking.

Why you will love this recipe 

• It is Wendy’s chili – only better: I use my unique blend of spices to make Wendy’s chili taste even better.
• The slow cooker does all the work: With just a little bit of prep work, the rest is done by my slow cooker.
• A hearty meal for the whole family: My recipe serves six with leftovers, and it is really filling, so there is no need for side dishes. I like serving it with bread or rolls to soak up the delicious savory juices, but crackers would also be yummy. 
• Make extra and freeze it: I love to make extra and freeze it. I always have packages of tasty snacks and small meals in the freezer, which I thaw and pop in the oven or microwave when I am not in the mood to cook. 

What you will need

My secret ingredient in the spice blend is cocoa powder. Unlike Wendy’s, I use cocoa powder instead of sugar to add a rich sweetness to my slow-cooker chili. This makes it stand out from the rest and gives it a depth of flavor that I love. 

I also like adding cumin for its warm, earthy flavor with subtle citrusy notes, chili powder, and paprika to add a cozier flavor with a bit of sweetness and a touch of red color. 

• Ground beef: I use 85/15 ground beef, which is not too greasy and has plenty of flavor. 
• Veggies: I like to add fresh yellow onion and garlic, celery ribs, and green bell peppers for a mild flavor and a touch of color.
• A blend of tomatoes: I use mild Rotel diced tomatoes with green chiles for this recipe because they are my favorite. I add thick, meaty crushed tomatoes and a high-quality tomato sauce like Red Gold or Cento. 
• Beans – I use a mix of pinto and kidney beans.
• Beef broth and vinegar – Low-sodium beef broth prevents the chili from being too salty. I also add a splash of white vinegar to brighten and balance the other ingredients.

How to make 

Sear the beef: First, I sear the ground beef in a skillet over medium-high heat without moving it for five minutes until it is nicely browned. I season the meat with salt and pepper and cook it until it is no longer pink. 

Veggies: Next, I add the garlic, pepper, onions, and celery and cook it for another five minutes.

Transfer: I add the beef and veggie mixture to the slow cooker with the rest of the ingredients and the spices.

Slow cook: After I stir it, I cover it and cook it on low for six to eight hours or high for four to six hours. 

Serve: Finally, I serve it with various toppings so everyone can use what they like. 

Expert tip

Using the right kind of ground beef

There is a fine line between lean and fatty ground beef in terms of flavor and grease. Extra-lean ground beef is fine for some things but will lack flavor. The fat adds richness to the chili and keeps the meat moist as it cooks, so I chose 85/15 ground beef. 

My recipe calls for browning the beef before adding it to the slow cooker. This allows the fat to be drained, a crucial step that should not be skipped, as keeping the grease will result in a very oily chili.  

More tips to consider

• Using 90/10 ground beef and extra beef broth for extra lean chili would taste delicious but may not be as rich.
• Cook the chili long enough to evaporate all the extra juice so it is not too watery. 
• I usually do not drain my beans for chili, but some people do not like the extra juice this adds. This is optional. 
• For the best chili, use good, high-quality beans and tomatoes. These are some of the main ingredients, and they create the flavors in your dish. 
• Adding other vegetables is fine, but avoid adding too many watery vegetables like zucchini, spinach, and cabbage.  

Recipe variations and add-ins:

• Use pork: I love chili with pork sausage. However, it adds a lot of fat, so discarding the grease is essential.
• Lean meat: For a leaner chili, I have used ground turkey or chicken instead of beef. Dark meat is better in both cases because it is moist and does not dry out.
• Bacon chili: All chili tastes better with bacon, but this one tastes extra special with freshly cooked and crumbled bacon bits. 
• More vegetables: I love to add more vegetables like corn, mushrooms, cauliflower, and broccoli. 

Serving suggestions:

I usually serve my chili with cornbread or some crusty bread on the side. Something that is not missing when I serve chili is an array of various toppings. I usually arrange a few bowls with shredded cheese, sour cream, chopped jalapenos, diced avocado, and chips for everyone to choose their favorite toppings.

This crockpot chili goes hand in hand with my creamy mac and cheese. You will make some kids happy if you serve this combo. For dessert, to end a comfort meal like this, I choose something light and easy, like this creamy strawberry delight.

How to store leftovers:

• Refrigerate: I store my leftover chili in an airtight container in the fridge for up to four days  
• Freezing: To keep it longer, I like to put it in small freezer bags as single servings, which I can take out as needed. They can last up to four months.   
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: After thawing, I reheat it in the microwave for one to two minutes.  

Frequently asked questions

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