Sunday, August 25, 2013

Wendy's Chili

My husband declared this to be "the best bowl of chili I've ever had".  So that must be a good thing?



Wendy's Chili 
(This makes a huge batch...I halved it and still had LOTS of leftovers.  It freezes well too.)

From http://www.mamalovesfood.com/2010/11/wendys-chili-well-not-really-but-sort.html


  • 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)

Chili {Wendy's Style} Directions:
  1. Combine all ingredients in a large stock pot.*
  2. Simmer for at least three hours (I let mine cook all day long).
  3. Enjoy! 

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