Wendy's Style Crockpot Chili
Nothing helps soothe the soul and the bones in Cold Weather better than a big bowl of hot chili. Either way you serve it - whether with Hot Buttery Cornbread or a Grilled Cheese Sandwich - its just plain good.
Here's Your Recipe - Enjoy!
Wendy's Style Chili
2 pounds lean ground chuck
½ cup water
1 small onion – chopped
¼ cup thinly sliced celery (or) 1/8 tsp celery salt
2 level Tbsps chili powder
2 tsps cumin
¼ tsp black pepper
1 (10 oz) can beef consume
1 tsp minced raw garlic
1 tsp sugar
1 tsp salt
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1 cup Picante sauce
1 (15 oz) can chili beans
1 (15 oz) can red kidney beans
1 (15 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
¼ tsp instant coffee granules (opt)
Preparation Method:
In a large skillet, cook and break up ground beef just until all the pink is gone out of the meat; drain fat; leaving about 2 Tbsps fat in skillet. Add ½ cup water and continue cooking [ about 2 minutes longer] until meat is thoroughly cooked - separating meat into tiny pieces as it cooks [do not leave this step out]; scoop cooked meat to one side of skillet. Add onion and celery (if using) to skillet; sauté until tender. Mix meat and sautéed vegetables together; add seasonings; stir to coat meat mixture well. Pour meat mixture into crock pot or large saucepan and add rest of ingredients. Cover pot and simmer over medium-low heat for 30 - 40 minutes.
*My family likes this chili made exactly by this recipe. However you might prefer one of the following variations:
*If you prefer a thinner chili with more texture – replace the tomato sauce with a (15 oz) can
petite diced tomatoes or 1 cup V8 juice.
* If you prefer a really thick chili – substitute 1 (14 oz) can ‘really good brand’ of canned chili with beans for chili beans. The taste of the canned chili will not over power the homemade – it just adds thickness.
Find Over 400 Kitchen Tested Southern Recipes in my cookbook:
https://amzn.to/2Ew4U08
Here's Your Recipe - Enjoy!
Wendy's Style Chili
2 pounds lean ground chuck
½ cup water
1 small onion – chopped
¼ cup thinly sliced celery (or) 1/8 tsp celery salt
2 level Tbsps chili powder
2 tsps cumin
¼ tsp black pepper
1 (10 oz) can beef consume
1 tsp minced raw garlic
1 tsp sugar
1 tsp salt
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1 cup Picante sauce
1 (15 oz) can chili beans
1 (15 oz) can red kidney beans
1 (15 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
¼ tsp instant coffee granules (opt)
Preparation Method:
In a large skillet, cook and break up ground beef just until all the pink is gone out of the meat; drain fat; leaving about 2 Tbsps fat in skillet. Add ½ cup water and continue cooking [ about 2 minutes longer] until meat is thoroughly cooked - separating meat into tiny pieces as it cooks [do not leave this step out]; scoop cooked meat to one side of skillet. Add onion and celery (if using) to skillet; sauté until tender. Mix meat and sautéed vegetables together; add seasonings; stir to coat meat mixture well. Pour meat mixture into crock pot or large saucepan and add rest of ingredients. Cover pot and simmer over medium-low heat for 30 - 40 minutes.
*My family likes this chili made exactly by this recipe. However you might prefer one of the following variations:
*If you prefer a thinner chili with more texture – replace the tomato sauce with a (15 oz) can
petite diced tomatoes or 1 cup V8 juice.
* If you prefer a really thick chili – substitute 1 (14 oz) can ‘really good brand’ of canned chili with beans for chili beans. The taste of the canned chili will not over power the homemade – it just adds thickness.
Find Over 400 Kitchen Tested Southern Recipes in my cookbook:
https://amzn.to/2Ew4U08
RSS Feed
