papakent's chili with beans
I have enjoyed Wendy's chili so much that I wanted to try to make it at home, After searching for copycat and friend of friend's recipes I used six recipe's to come up with a recipe I think is better than Wendy's. I attend two chili cookoffs every year in my area. My family and friends comment this is the perfect chili.
prep time
25 Min
cook time
5 Hr
method
Slow Cooker Crock Pot
yield
12 hungry men
Ingredients
- 3 pounds ground chuck
- 1 large onion
- 2 stalks celery medium chopped
- 1 large bell pepper
- 10 ounces tomatoes, canned diced with chili's
- 14 ounces tomatoes, canned stewed or two large tomatoes quartered
- 29 ounces tomatoe sauce
- 28 ounces ranch style beans
- 14 ounces pinto beans
- 14 ounces pink/red beans
- 14 ounces kidney beans
- 2 1/2 ounces mccormick mild chili seasoning
- 3 dashes cumin to taste (carefully) strong flavor can over power
- - salt and pepper to taste
How To Make papakent's chili with beans
-
Step 1Brown ground beef and onion, drain.
-
Step 2Microwave celery and pepper for three minutes.
-
Step 3In a large stock pot Add all other ingredients, stir until mixed. Simmer for one hour, stirring often.
-
Step 4Transfer to a seven quart slow cookers and cook until vegetables are tender.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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