Hey family!! In today’s video it’s a rainy fall day so it’s time for Chili!! We make a copycat Wendy’s Chili recipe and some cornbread waffles!
Yesterday’s Fall Breakfasts Video:
Chili Recipe:
(NOTE: This recipe will make A LOT of Chili! I only made half because I wasn’t sure if we would like it. We loved it, everyone had seconds, and we STILL had leftovers. So this amount would be enought for two meals for us.)
Ingredients
4.5 pounds ground beef browned and drained
2 large yellow sweet onions, chopped
7 large green bell peppers chopped
4 celery ribs chopped
2 heaping tablespoons minced garlic
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 and 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
Instructions:
For Slow Cooker:
Combine all ingredients in slow cooker. Cover and cook on high 4-6 hours. I did have to add 1 cup of water when it was done.
For Stove Top:
Combine all ingredients in a large stock pot.
Simmer for at least three hours.
Enjoy!