Monday, January 6, 2014

Wendy's Chili

From: Mama Loves Food

4.5 pounds ground beef, browned and drained
2 large yellow (sweet) onions, chopped
7 large green bell peppers, chopped
4 celery stalks, chopped
2 heaping tablespoons minced garlic (I use jarred)
2 cans Ranch Style Beans, NOT drained (15 ounce cans)
2 cans dark red kidney beans, drained (15 ounce cans)
2 cans Original Rotel Diced Tomatoes & Green Chili (10 ounce cans)
2 cans stewed tomatoes (15 ounce cans)
4 cans plain tomato sauce (15 ounce cans)
2 packages McCormick Mild Chili Seasoning (1.25 ounce packages)

Combine all ingredients in a large stock pot. Simmer for at least three hours (the longer the better!)

Thumbs up! I love chili and this recipe didn't disappoint. It's a bit spicy. I halved it and it made plenty. This would be a great recipe to make and freeze. Also, I couldn't find the Ranch beans so I doubled the kidney beans. I'll definitely be making this one again in the future!

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