Total TimePrep: 20 min. Cook: 8 hours
Makes10 servings (2-1/2 quarts)
- 2 pounds lean ground beef (90% lean)
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 2 medium onions, chopped
- 1 green pepper, chopped
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- Shredded cheddar cheese and thinly sliced green onions, optional
- In a large skillet, cook beef over medium heat until no longer pink; drain.
- Transfer to a 5-qt. slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.
Nutrition Facts1 cup: 260 calories, 8g fat (3g saturated fat), 57mg cholesterol, 712mg sodium, 23g carbohydrate (6g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.
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Oct 21, 2018
Robert , you had me at 40 years, if I begged could you let us in on your secrets
Oct 20, 2018
Been making this for 20 years, I add a can of chopped green chili’s, jar of sliced mushrooms and another can of rinsed beans. And DOUBLE the chili seasoning
Oct 17, 2018
Kidney beans are you kidding , My chili is much better and I have been making for 40 years and improving as I go.
Sep 30, 2018
In my previous review I neglected to mark this recipe with 5 stars because it’s so versatile.
May 21, 2018
After reading all the reviews stating how bland this chili was, I thought I'd share "my" version of Wendy's Copycat Chili. I "dissected" the ingredients as I ate some at the restaurant one evening and came up with an almost identical, delicious version. It's much less time consuming, no slicing 'n dicing needed, and can either be slow-cooked or made in a dutch oven on the stove in an hour or less.After browning and draining the ground beef, put it in a slow cooker with one can each of light and dark red kidney beans-drained, *optional - 1 can of diced tomatoes if desired, and one medium size jar of Picante Sauce (which comes in mild, medium, or hot strengths). Do not substitute salsa for the Picante Sauce as it doesn't do well in this recipe; stir well, and cook on low 4-5 hours. Or, simmer in the dutch oven 45 minutes or so, stirring occasionally. If you like a thinner chili you can add 1-1 1/2 cans of water, or leave as is for a nice, thick, chunky chili. Great for a late fall or cold winter's day dinner.
Feb 4, 2018
It was easy to throw together though it was more bland than what I have tasted. I, for one liked the beans.
Dec 29, 2017
The absolute worse chili I have ever tasted/made! Tasteless, looked like mush!
Oct 23, 2017
NO BEANS IN CHILI, especially Kidney Beans. IF I was going to use beans, a small amount of pintos, or small navy beans. but here in Texas, NO Beans in Chili!
Oct 18, 2017
Bland as all get out! Want a good chili crock pot recipe? Go to Crockpot Chili - My Fearless Kitchen. It's a great recipe with LOTS of flavor.
Oct 18, 2017
@delowenstein, you didn't even make the recipe, how can you even rate it and review it?? You basically made a spaghetti sauce with chili powder and some beans.Anyway, this recipe isn't bad at all, I did thin it out towards the end because it was a bit too thick for my taste, and added a little more chili powder and garlic at the end. Over all, pretty darn good!