Wendy's Style Chili

I love Wendy's Chili. The first time I tried it was in high school and after that I got it many times for lunch and was always satisfied. I really like that it has a kick to it but not too much. It's just perfect. So when I saw this recipe on Pinterest I had to try it out. I tried it last year (I have no idea why it's taken me so long to share this recipe on here) and I loved it! It is so close to the real thing. I cook it in the slow cooker so all day long I can smell it cooking. It's wonderful and especially wonderful for dinner now that it's really getting cold. On an unrelated note, can you believe it's already November! I can't believe how fast October and even this year has gone by.

Back to the recipe. The original recipe is huge. It requires an eight quart pot to cook it in. It does freeze great but for only Greg and I, that is still way to much chili. So here is the recipe halved. If you want to make the original amount the website is at the bottom of this page.

And here we go!

Here is the end result. Yum!!!

Ingredients:

•  2-2 1/2 lbs. ground beef, browned and drained
• 1 large yellow sweet onion, chopped
• 3 1/2 large green bell peppers, chopped
• 2 celery stalks, chopped
• 1 heaping Tbsp. minced garlic (I use jarred)
• 1 can Ranch Style Beans, NOT drained (15 oz. can)
• 1 can dark red kidney beans, drained (15 oz. can)
• 1 can Original Rotel Diced Tomatoes & Green Chili (10 oz. can)
• 1 can stewed tomatoes (15 oz. can)
• 2 cans plain tomato sauce (15 oz. cans)
• 1 package McCormick Mild Chili Seasoning (1.25 oz. package)

Directions:

1. Combine all ingredients in a large stock pot or crockpot.
2. Simmer in stock pot for at least 3 hours or all day; if using a crockpot cook on high for 4-5 hours or low for 6-8.
3. Enjoy!

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