Wendy'S Chili

• 1-1.5 pounds ground beef, browned and drained
• 1 large sweet yellow onion, chopped
• 1 large green bell peppers, chopped
• 3 celery strips/sections, chopped
• 1 large tablespoons minced garlic (I use already prepared minced)
• 1 cans Ranch Style Beans, NOT drained (15 ounce cans)
• 1 cans dark red kidney beans, NOT drained (15 ounce cans)
• 1 cans Original Rotel Diced Tomatoes & Green Chili (10 ounce cans)
• 1 cans stewed tomatoes (15 ounce cans)
• 2 cans plain tomato sauce (15 ounce cans)
• 2 packages McCormick Mild Chili Seasoning (1.25 ounce packages)
• 2 tsp of salt
• Pepper to taste

1. Combine all ingredients in a large crock pot / slow cooker on low (INCLUDING ALL THE JUICE I NEVER DRAIN ANY BEANS)
2. Cook on low for 6-8 hours
3. Dig in!! I love to add cheese and sour cream in my chili!! YUM!!!
4. Few notes - my husband loves alot of meat. I used 2.5 lbs for him. He devoured it however that was just too much meat for me.
5. I prefer to keep it closer to 1 pound.
6. 2nd day is even better!!
7. Other have said they prefer Pinto beans in theirs. Ranch Style beans could be hard to find but I looked at the top shelf of the beans at my local store. They are beans with other flavorings into it. YUM!!

ground beef, sweet yellow onion, green bell peppers, celery stripssections, garlic, beans, dark red kidney beans, tomatoes, tomatoes, tomato sauce, salt, pepper

Taken from www.epicurious.com/recipes/member/views/wendys-chili-53019621 (may not work)