In a large skillet, cook 1 pound of ground beef over medium heat for about 5-7 minutes, breaking it apart with a spatula until well browned. Drain any excess fat, leaving a little moisture for flavor. Transfer the cooked beef to your slow cooker.

In the same skillet, add your chopped onion and bell pepper, cooking them over medium heat for around 4-5 minutes until they soften. Stir in 2 cloves of minced garlic and sauté for an additional minute. Pour this vibrant mixture over the browned beef in the slow cooker.

Sprinkle 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of salt, and ½ teaspoon of black pepper into the slow cooker. Stir well to mix the spices with the beef and vegetables.

Incorporate 1 can of drained and rinsed kidney beans and 1 can of diced tomatoes into the slow cooker. Pour in 1 cup of beef broth, stirring to combine all ingredients.

Cover your slow cooker and set it to low heat to cook for 6-8 hours or on high for about 3-4 hours. As it simmers, the chili will thicken and flavors will meld.

Once the cooking time is complete, taste your chili and adjust the seasoning as needed. Serve your warm Wendy’s Copycat Chili in bowls, garnished with your favorite toppings like cheese or green onions.