This is in my crockpot cooking right now.
Don’t let all these ingredients intimidate you. They are all very important to this recipe…I just hope you have an electric can opener 🙂
My husband says this is THE best chili he’s ever eaten AND it really does taste just like Wendy’s chili. It tastes even better after it sits for a couple of days. AND it freezes really well.
(You’ll notice I’m not a stickler when it comes to name brands. If it’s on sale, I buy it.) BUT, there are a few things I won’t buy generic….canned corn being one of them.
It makes a HUGE batch. I added every single ingredient in my 6 quart crockpot and as you can see, it’s filled to the rim.
Just like Wendy’s Chili Recipe
- 3 lbs. ground chuck
- 1 – 29 oz. can tomato sauce
- 2 – 15.5 oz. cans pinto beans, rinsed and drained
- 2 – 15.5 oz. cans kidney beans, rinsed and drained
- 2 – 28 oz. cans rotel tomatoes and chiles
- 2 – cups chicken broth
- 1 large onion, diced fine
- 2 celery stalks, diced
- 2 tsps. cumin
- 3 Tbs. chili powder
- 2 tsps. black pepper
- 2 tsps. salt
- 1 tsp. cayenne pepper
Brown the ground chuck in skillet over medium heat. Drain off fat.
In a large crockpot, combine the ground chuck with the remaining ingredients. Cook on low heat for 8 hours.
Serve with peanut butter sandwiches!
It really is THAT good!