WENDY’S COPYCAT CHILI IN THE SLOW COOKER

Ingredients:

1 green bell pepper, chopped

1 yellow onion, diced

2 pounds ground beef

1 (29 oz.) can tomato sauce

2 (1.5 oz. cans) diced tomatoes, not drained

3 ribs celery, chopped

1 (29 oz. can) pinto beans, drained

1 (29 oz. can) kidney beans, drained

2 c beef broth

1 tbsp cumin powder

1/4 c chilli powder

1 tbsp sugar

1/2 tsp salt

1 tsp black pepper

Directions:

Place a large skillet on the stove and turn the heat to medium.

Add the ground beef, then cook until crumbly and brown. Discard any accumulated grease.

Transfer the browned beef into a 6-quart large slow cooker.

Add the rest of the ingredients into the slow cooker together with the browned beef. Stir until well combined.

Cover the slow cooker and cook for about 8 to 10 hours on a low setting or 4 to 6 hours on a high setting.

Ladle into servings bowls and garnish with your preferred herbs.

Serve hot and enjoy!

Notes

Feel free to use broth instead of water and bouillon cubes.