Since I have had WLS I have really come to love Wendy’s Chili. So much I will eat it almost every day. YUM YUM!!
I looked on the Internet and there is quite a few out there. I found one that to ME taste exactly the same. Especially the 2nd day it really taste so good. I plan to make it again this week for the 2nd time
Very easy to do
1-1.5 pounds ground beef, browned and drained
1 large sweet yellow onion, chopped
1 large green bell peppers, chopped
3 celery strips/sections, chopped
1 large tablespoons minced garlic (I use already prepared minced)
1 cans Ranch Style Beans, NOT drained (15 ounce cans)
1 cans dark red kidney beans, NOT drained (15 ounce cans)
1 cans Original Rotel Diced Tomatoes & Green Chili (10 ounce cans)
1 cans stewed tomatoes (15 ounce cans)
2 cans plain tomato sauce (15 ounce cans)
2 packages McCormick Mild Chili Seasoning (1.25 ounce packages)
2 tsp of salt
Pepper to taste
Combine all ingredients in a large crock pot / slow cooker on low (INCLUDING ALL THE JUICE I NEVER DRAIN ANY BEANS)
Cook on low for 6-8 hours
Dig in!! I love to add cheese and sour cream in my chili!! YUM!!!
Few notes – my husband loves alot of meat. I used 2.5 lbs for him. He devoured it however that was just too much meat for me.
I prefer to keep it closer to 1 pound.
2nd day is even better!!
Other have said they prefer Pinto beans in theirs. Ranch Style beans could be hard to find but I looked at the top shelf of the beans at my local store. They are beans with other flavorings into it. YUM!!