This copycat Wendy's chili recipe is so delicious, everyone will want seconds

There's a special kind of comfort that comes from enjoying a warm bowl of chili, especially when the temperature drops and the days become shorter. Whether it's for a cozy family dinner, a game day gathering, or simply a quiet evening at home, chili has a way of bringing people together. And when it comes to chili, there's one fast-food classic that has won over the hearts of many—Wendy's chili. With its savory blend of spices, hearty beans, and rich meaty flavor, this iconic dish has become a favorite for many chili enthusiasts.

I'll never forget the first time I tasted Wendy's chili. It was during a road trip with my friends, and we had pulled over at a Wendy's for a quick meal. Out of curiosity, I ordered their chili, and it was love at first bite. The warmth, the depth of flavor, and the hearty texture immediately struck a chord with me. It was so good that I found myself craving it long after the trip was over. I knew I had to find a way to recreate this deliciousness in my own kitchen, and after several trials and errors, I finally perfected my own version. Trust me when I say, you'll want to save and make this recipe for a taste of comfort that's as close to the original as it gets.

1 1/2 pounds ground beef
1 medium onion, diced
1 green bell pepper, diced
2 (15-ounce) cans kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 cup water
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)

In a large skillet, brown the ground beef over medium heat until fully cooked. Drain the excess grease and transfer the beef to the slow cooker.

Add the diced onion and green bell pepper to the skillet and sauté for 3-4 minutes, or until the vegetables are softened. Transfer to the slow cooker.
Add the kidney beans, pinto beans, diced tomatoes, tomato sauce, water, chili powder, cumin, garlic powder, salt, black pepper, oregano, paprika, and cayenne pepper (if using) to the slow cooker. Stir to combine.

Cover and cook on low for 6-8 hours, or on high for 3-4 hours.

Serve hot, garnished with your favorite toppings such as shredded cheese, chopped onions, sour cream, and cilantro.

Enjoy the comforting flavors of this slow cooker copycat Wendy's chili, and relish in the satisfaction of recreating a beloved classic right in your own kitchen. Whether you're feeding a crowd or enjoying a quiet meal for one, this chili is sure to be a hit.