TOUCHDOWN CHILI RECIPES

Name: Wendy's Chili Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 1 onion, chopped; 1 bell pepper, chopped; 1 (14 ounce) can stewed tomatoes; 4 (8 ounce) cans tomato sauce; 1 (14 ounce) can ranch style beans; 1 (14 ounce) can pinto beans; 1 (14 ounce) can kidney beans; 1 (10 ounce) can Rotel diced tomatoes; 1 (1 1/4 ounce) package McCormick mild chili seasoning; 2 lbs ground chuck

WENDY'S CHILI RECIPE RECIPE - FOOD.COM - RECIPES, FOOD ...

Wendy's Chili Recipe Recipe - Food.com - Recipes, Food ... image

My best friends brother-n-law worked for Wendy's fast food chain for several years, she gave me this recipe when she found out how much I love their chili. I was surprised to see how simple it was! Yummy to my Tummy!

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 onion, chopped
1 bell pepper, chopped
1 (14 ounce) can stewed tomatoes
4 (8 ounce) cans tomato sauce
1 (14 ounce) can ranch style beans
1 (14 ounce) can pinto beans
1 (14 ounce) can kidney beans
1 (10 ounce) can Rotel diced tomatoes
1 (1 1/4 ounce) package McCormick mild chili seasoning
2 lbs ground chuck

Steps:

Brown Ground Chuck. Add all canned items, including juice, into large pot.
Cook until onion and pepper are tender.
Serve.
Freezes nicely!

Nutrition Facts : Calories 316, FatContent 13.9, SaturatedFatContent 5.3, CholesterolContent 52.2, SodiumContent 960.6, CarbohydrateContent 27.5, FiberContent 7.9, SugarContent 7.6, ProteinContent 21.1

WHITE CHICKEN CHILI RECIPE | VALERIE BERTINELLI | FOOD NETWORK

White Chicken Chili Recipe | Valerie Bertinelli | Food Network image

Provided by Valerie Bertinelli

Categories main-dish

Total Time 45 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
2 cloves garlic, finely chopped
1 small jalapeno, stemmed, seeded and finely chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
1/2 teaspoon ancho chile powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
4 cups chicken stock
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Two 15-ounce cans white beans
Two 4-ounce cans mild chopped green chiles
Serving suggestions: chopped cilantro, sliced scallions, chili-lime corn nuts, tortilla chips, sour cream, sliced radishes, pickled jalapenos, avocado, grated Cheddar or Monterey Jack, chopped bacon, shredded cabbage

Steps:

Heat the oil in a medium pot over medium heat. Add the garlic, jalapeno, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until softened, about 6 minutes. Add the ancho powder, coriander and cumin and cook, stirring, for 30 seconds. Add the chicken stock, increase the heat to medium-high and bring to a brisk simmer. Add the chicken breasts and simmer until the chicken is just cooked through, 15 to 20 minutes. Transfer the chicken to a plate to cool slightly.
Meanwhile, add the beans and their liquid to the pot with the broth and simmer for 5 minutes. Transfer about half of the mixture to a blender and blend until smooth (be careful when blending hot liquids). Return the blended liquid to the pot and add the green chiles. Simmer for 5 to 10 minutes to blend the flavors.
Meanwhile, shred the chicken. Add the chicken back to the chili and season with salt and pepper.
Serve the chili with an assortment of toppings.

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