👩🍳 Instructions:
- Brown the Meat (Optional but Recommended)
- In a skillet, cook ground beef over medium heat until no longer pink.
- Drain excess fat and transfer beef to the slow cooker.
- Add Vegetables and Beans
- Stir in onion, bell pepper, kidney beans, and pinto beans.
- Add Sauce & Spices
- Pour in tomato sauce and diced tomatoes.
- Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Stir everything to combine.
- Cook in Slow Cooker
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Stir occasionally if possible.
- Serve
- Ladle chili into bowls and top with shredded cheddar, diced onions, or a dollop of sour cream.
- Serve with crusty bread, cornbread, or tortilla chips.
💡 Tips:
- For a spicier chili, add 1 diced jalapeño or a pinch of cayenne pepper.
- For extra depth, add 1 tsp smoked paprika or a splash of Worcestershire sauce.
- Leftovers taste even better the next day once the flavors have melded.
If you want, I can also give you a super creamy copycat version like Wendy’s, where a little cream or cheese is added for that extra indulgent flavor — perfect for cold evenings!
Do you want me to share that version?