Wendy's Crock Pot Chili

By Bailey1_

Ingredients

• 3 - pounds ground beef
• 1 - 29oz can tomato sauce
• 2 - 15.5oz cans kidney beans
• 2 - 15.5oz cans pinto beans
• 2 - 28oz cans rotel tomatoes and chiles (large cans)
• 2 - cups chicken broth (or beef broth)
• 1 - large onion, diced fine
• 2 - celery stalks, diced
• 2 - teaspoons cumin
• 3 - tablespoons chili powder
• 2 - teaspoons black pepper
• 2 - teaspoons salt
• 1 - teaspoon cayenne pepper *(optional)

Details

Servings 1
Adapted from facebook.com

Preparation

Step 1

(Use a Large Crock Pot, this makes a lot)

Brown the ground beef in skillet over medium heat.

In a large crock pot, combine the beef with all the remaining

ingredients. Cook on low heat for 8 hours.

love it...decided to use v-8 juice in place of the tomato sauce.

I always use V-8 too.....adds A LOT of flavor.

I always make my Chili extra thick or consitrated for freezing. After thawing you can add some liquid to thin it out.