Slow Cooker Wendy's Chili

Slow Cooker Wendy's Chili
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 396.9
  • Total Fat: 20.4 g
  • Cholesterol: 76.3 mg
  • Sodium: 651.7 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 8.3 g
  • Protein: 26.9 g

View full nutritional breakdown of Slow Cooker Wendy's Chili calories by ingredient
Submitted by:

Introduction

Spicy slow cooker version of Wendy's Chili. This is a double recipe. I like making extra so I can have plenty to freeze for later. Spicy slow cooker version of Wendy's Chili. This is a double recipe. I like making extra so I can have plenty to freeze for later.
Number of Servings: 16

Ingredients

    4# ground beef
    1 12oz can tomato paste
    6 cups water
    2 10oz cans rotel hot
    1 can stewed tomatoes
    2 16oz cans red kidney beans - light & dark (drained & rinsed)
    1 15oz can pinto beans (drained & rinsed)
    3 cups chopped onions
    1 cup celery, diced
    1/2 cup chili powder
    2 tsp cumin
    3 tsp garlic powder
    2 tsp salt
    1 tsp black pepper
    1 tsp oregano
    1 tsp sugar
    1/4 tsp cayenne pepper


Tips

If you'd like a less spicy version leave out the Rotel and add an extra can of stewed tomatoes.
To cook on stove double the amount of water. Cover pot and simmer for 1 to 1 1/2 hrs stirring every 15 minutes.


Directions

Cook ground beef. Drain and rinse. Combine ground beef and remaining ingredients. Cook on high until onion, celery & green peppers are softened. At least 5 hrs.

Serving Size: full crock pot - about 14 servings

Number of Servings: 16

Recipe submitted by SparkPeople user BUDZAC.

Rate This Recipe