••••WENDY’S CHILI COPYCAT RECIPE🥘🥩🥫🥑🍚🍮!!••••

(Source: mama loves food.com recipe and photos and video & Everyday Cooking)

••••WENDY’S COPYCAT CHILI RECIPE!

🌶🥫🍅🌶🥫🍅🌶🥫🌶🍅🥫🌶🍅🥫🌶🍅

WENDY’S CHILI COPYCAT RECIPE, INGREDIENTS

••••ENJOY THE VIDEO!!

🥘🍅🧀🥘🍅🧀🥘🍅🧀🥘🍅🧀🥘🍅🧀🥘

• 4.5 pounds ground beef, browned and drained
• 2 large yellow (sweet) onions, chopped
• 7 large green bell peppers, chopped
• 4 celery stalks, 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)

••••SLOW COOKER CHILI🥩🥫🍚🥘🥑🌰🧀🍶🍫🥔!!••••

(Source: Cooking classy.com recipe and photos and video)

••••SLOW COOKER CHILI!!

🧀🍅🥩🧀🍅🥩🧀🍅🥩🧀🍅🥩🧀🍅🥩🧀

Prep Time: 15 minutes

Cook Time: 6 hours 10 minutes

Servings: 7

Ingredients

• 1 Tbsp olive oil
• 2 lbs lean ground beef
• 1 large yellow onion , finely chopped
• 3 cloves of garlic , finely minced
• 2 (14.5) oz cans diced tomatoes with green chilies*
• 3 (8 oz) cans tomato sauce
• 1/2 cup water or beef broth
• 2 Tbsp chili powder
• 2 1/2 tsp ground cumin
• 2 tsp paprika
• 2 tsp cocoa powder
• 1 tsp granulated sugar
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper , to taste
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can light red kidney beans, drained and rinsed
• Serve topped with:
• Cheddar and Monterey Jack cheese , sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
• Optionally serve with:
• fresh cornbread or biscuits , baked russet potatoes, saltine crackers or tortilla chips

Instructions

1. Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
2. Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned. Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
3. Add diced tomatoes, tomato sauce, 1/2 cup water or beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. Stir mixture, cover with lid and cook on low heat for 5 - 6 hours.
4. Stir in dark and light red kidney beans and allow to heat through, about 10 minutes (if you want the soup to have more liquid you can add in another 1/2 cup water or beef broth). Serve warm with desired toppings (I say the cheese and sour cream is a must, everything else is optional).
5. *If you don't like heat then you can use canned tomatoes without green chiles since they are a little spicy.
6. Recipe Source: Cooking Classy
   
   
   ••••ENJOY THE VIDEO!!

••••BREAKFAST CHILI🥘🍳🥩🥑🍚🥓🧀🍅🌶🌰!!••••

(Source: mariamindbodyhealth.com recipe & photos & Maria Emmerich & Mamalovesfood)

••••BREAKFAST CHILI🥘🍳🥓!!

🥑🍳🥓🥑🍳🥓🥑🍳🥓🥑🍳🥓🥑🍳🥓🥑

Breakfast Chili

Prep time

12 mins

Cook time

2 hours

Total time

2 hours 12 mins

Author: Maria Emmerich

Serves: 

Ingredients

• 2 pounds ground grass fed beef
• 1 pound ground liver or spicy Italian sausage
• 4 cups tomato sauce (preferably homemade organic or from a glass jar)
• ½ yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 2 slices bacon
• 1 cup organic beef broth (homemade broth is best: I always store extra in my freezer)
• ¼ cup chili powder
• 1 TBS minced garlic
• 3 TBS fresh oregano
• 2 tsp ground cumin
• 3 TBS fresh basil
• 1 tsp Celtic sea salt
• 1 tsp ground black pepper
• 1 tsp cayenne pepper
• 1 tsp paprika
• TOPPINGS:
• Fried Eggs
• Avocado, cubed into 1 cm chunks
• Bacon, fried and crumbled
• If desired, serve in a bread bowl:
• 
  
• BREAD BOWL:
• 3 eggs, separated
• ½ tsp cream of tartar
• ¼ cup unflavored egg white or whey protein
• 3 oz organic sour cream or cream cheese (or yolks if dairy sensitive)

Instructions

🥩🍳🥑🥩🍳🥑🥩🍳🥑🥩🍳🥑🥩🍳🥑🥩

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck, bacon and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the tomato sauce. Add the onion, celery, green and red bell peppers, chile peppers, and broth. Season with chili powder, garlic, oregano, cumin, basil, salt, pepper, cayenne, and paprika. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, 
2. and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. Top with a fried egg, avocado and bacon pieces.
3. To make the Bread Bowl: Preheat oven to 350 degrees. Separate the eggs (reserve the yolks). In a clean and dry bowl, whip egg whites and cream of tartar until stiff. Then add the protein powder until smooth. Using a spatula, gradually fold the cream cheese/sour cream into the white mixture (OR YOLKS if dairy sensitive), being careful not to break down the whites. Grease muffin tins and spoon the mixture into the pan (forming a dip in the middle), making 12 medium bowls or 24 mini bowls. Bake at 350 degrees for 12-15 minutes. You may need to put the center down once they come out so you can fill it with chili.

Notes

NUTRITIONAL COMPARISON (per serving of chili):
Traditional Chili (with beans) = 520 calories, 7g fat, 16g protein, 33g carbs, 8g fiber
“Healthified” Chili = 634 calories, 38g fat, 55g protein, 15g carbs, 5.2g fiber 
(54% fat, 35% protein, 10% carbs)
“Healthified” Chili + toppings = 890 calories, 64g fat, 61g protein, 16g carbs, 7g fiber 
(65% fat, 27% protein, 7% carbs)

Traditional Bread Bowl = 660 calories, 3g fat, 20g protein, 127g carbs, 1g fiber
“Healthified” Bread Bowl = 117 calories, 5g fat, 15g protein, 1.4g carbs, 0 fiber (41% fat, 51% protien, 5% carbs)

(Source: traegergrills.com recipe & photos & Mixology Crafts, wordpress.com & Eat2Gather & Saltlakeculinarycenter.com & festivals in Pennsylvania)

••••BRAISED 5 ALARM TEXAS CHILI🚨🌶!!

🥩🍺🌰🥩🍺🌰🥩🍺🌰🥩🍺🌰🥩🍺🌰🥩

BRAISED

5 ALARM

TEXAS CHILI

• DIFFICULTY3/5
• PREP TIME35 MINS
• COOK TIME6 HRS
• SERVES8 - 12
• HARDWOODHICKORY

• 4 LB BEEF SHOULDER OR BEEF STEW MEAT, CHOPPED INTO 3/4” CUBES
• 2 BOTTLES STOUT BEER
• 2 TBSP OLIVE OIL
• SALT AND PEPPER, TO TASTE
• 1 TBSP OLIVE OIL
• 2 SMALL ONIONS, DICED
• 1 SMALL RED ONION, DICED
• 6 CLOVES GARLIC, MINCED
• 2 JALAPEÑOS, SEEDED AND DICED
• 1 POBLANO PEPPER, SEEDED AND DICED
• 2 SMALL CANSCHIPOTLE PEPPERS IN ADOBO SAUCE, DICED
• 1 RED BELL PEPPER, DICED
• 1 GREEN PEPPER, DICED

• 2 (15 OZ) CANS BLACK BEANS, STRAINED AND RINSED
• 2 (15 OZ) CANS KIDNEY BEANS, STRAINED AND RINSED
• 2 (28 OZ) CANS PLUM TOMATOES WITH JUICES
• 2 (28 OZ) CANSCHOPPED TOMATOES WITH JUICES
• 2 (28 OZ) CANSCRUSHED TOMATOES
• 2 TBSP TOMATO PASTE
• 1/2 CUP CHILI POWDER
• 1/3 CUP CUMIN
• 1/4 CUP DRY OREGANO
• 1 TBSP CINNAMON
• 1/2 BAR OFCHOCOLATE, OPTIONAL
• SALT AND PEPPER, TO TASTE

••••INGREDIENTS 

• 4 LB BEEF SHOULDER OR BEEF STEW MEAT, CHOPPED INTO 3/4” CUBES
• 2 BOTTLES STOUT BEER
• 2 TBSP OLIVE OIL
• SALT AND PEPPER, TO TASTE
• 1 TBSP OLIVE OIL
• 2 SMALL ONIONS, DICED
• 1 SMALL RED ONION, DICED
• 6 CLOVES GARLIC, MINCED
• 2 JALAPEÑOS, SEEDED AND DICED
• 1 POBLANO PEPPER, SEEDED AND DICED
• 2 SMALL CANSCHIPOTLE PEPPERS IN ADOBO SAUCE, DICED
• 2 (15 OZ) CANS BLACK BEANS, STRAINED AND RINSED
• 2 (15 OZ) CANS KIDNEY BEANS, STRAINED AND RINSED
• 2 (28 OZ) CANS PLUM TOMATOES WITH JUICES
• 2 (28 OZ) CANSCHOPPED TOMATOES WITH JUICES
• 2 (28 OZ) CANSCRUSHED TOMATOES
• 2 TBSP TOMATO PASTE
• 1/2 CUP CHILI POWDER
• 1/3 CUP CUMIN
• 1/4 CUP DRY OREGANO
• 1 TBSP CINNAMON
• 1/2 BAR OFCHOCOLATE, OPTIONAL
• SALT AND PEPPER, TO TASTE

••••PREPARATION 

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

On the stove-top, pre-heat a dutch oven. Chop meat and generously season on all sides with salt and pepper.

Add olive oil to dutch oven and brown beef on all sides – working in two batches as not to crowd the pan.

After browning the meat, add beer to the dutch oven and cover until it comes to a boil.

In a separate pan on the stovetop, add olive oil, onion and garlic and sauté until slightly browned and translucent. Add peppers and cook for about 10 minutes or until they begin to soften.

Add the onions and peppers to the meat and beer mixture. Then add the beans, tomatoes, chipotle peppers and seasoning. Cover with lid and let come to a simmer. 

Transfer the dutch over to the Traeger grill and cook at 325 degrees F uncovered, for 3 hours or until the beef is extremely tender. 

Add tomato paste and stir. Adjust seasoning with salt and pepper if needed. 

Optionally, finely chop the chocolate bar and add to the chili at the last minute, stirring thoroughly. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

••••WHITE BEAN CHICKEN CHILI🐔🍅🥫🌰🌶🧀🍮🥘🌱🍚🌿🍶🥑!!••••

(Source: kingarthurflour.com recipe & photos & Well Plated & Blond Cook & Simply Happy Foodie & Lovely Little Kitchen)

••••WHITE BEAN CHICKEN CHILI🐔!!

🐔🌶🌰🐔🌶🌰🐔🌶🌰🐔🌶🌰🐔🌶🌰🐔

PREP

30 mins. to 40 mins.

BAKE

35 mins. to 45 mins.

TOTAL

1 hrs 5 mins. to 1 hrs 25 mins.

🧀🌰🐔🧀🌰🐔🧀🌰🐔🧀

YIELD

3 quarts

••••INGREDIENTS 

• 🐔🍮🌶🐔🍮🌶🐔🍮🌶🐔🍮🌶🐔🍮🌶🐔
• 2 pounds boneless, skinless chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/4 cup butter or olive oil, divided
• 1 1/2 cups onions, diced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons oregano
• 1 1/2 teaspoons onion powder
• 1/4 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon salt
• 1 bay leaf
• 3 cups chicken broth
• 3 cans (14.5 ounces each) cannellini beans, drained and rinsed
• 2 cans (4 ounces each) mild green chilies, chopped
• 1 1/2 cups grated Monterey Jack cheese
• 1/2 teaspoon Worcestershire sauce
• juice of 1 lime
• 1 to 2 teaspoons hot sauce, to taste

Trim any fat or sinew from the chicken. Season with salt and poultry seasoning; set aside.

Place a large pot or kettle over medium heat and melt 2 tablespoons of the butter in it. Sear the chicken pieces in a single layer, until golden brown, about 8 minutes. Turn the pieces over and cook for 5 to 8 more minutes, until firm. Remove from the pan and repeat as needed until all the 

chicken is done; refrigerate. 

Add the remaining butter or oil to the pot. Add the onions, garlic, cumin, oregano, onion powder, additional salt, and bay leaf, cooking for 5 minutes, until the onion is are clear and the spices fragrant. Add 2 cups of the chicken stock, 2 cans of the drained beans, and the green chiles. Bring to a simmer. 

Purée the third can of beans with the remaining cup of chicken broth and add to the pot. Dice and add the cooled chicken meat, and return to a simmer. 

Just before serving, stir in the cheese, and taste and adjust the seasonings with Worcestershire sauce, lime juice, and hot sauce to taste. Serve garnished with avocado, salsa, and sour cream, if desired. 

Yield: 3 quarts, about eight 12-ounce servings.