Copycat Wendy's Chili

Copycat Wendy's Chili

Ingredients

• 2 pounds ground beef
• 1 29-ounce can tomato sauce
• 1 29-ounce can kidney beans with liquid
• 1 29-ounce can pinto beans with liquid
• 1 medium onion, diced
• 2 green chiles, diced
• 1 rib celery, diced
• 3 medium tomatoes, chopped
• 2 teaspoons cumin powder
• 3 tablespoons chili powder
• 1 1/2 teaspoons black pepper
• 2 teaspoons salt
• 2 cups water

Instructions

1. Brown the beef and drain the fat off.
    
2. Crumble the cooked beef into pea size pieces.
    
3. In a large pot, combine the beef with the remaining ingredients and bring to a simmer over low heat.
    
4. Cook, stirring every 15 minutes, for 2-3 hours. 

Campbell's Kitchen: Southwest White Chicken Chili

Campbell's Kitchen: Southwest White Chicken Chili

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes

4 teaspoons chili powder

2 teaspoons ground cumin

1 large onion, chopped (about 1 cup)

1 medium green pepper, chopped (about 3/4 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

3/4 cup water

1 1/2 cups frozen whole kernel corn

2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained

2 tablespoons shredded Cheddar cheese

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
  
• Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.

RR~Buffalo Chicken Chili

• 2 tablespoons extra virgin olive oil (EVOO)
• 2 pounds ground chicken
• 2 large carrots, peeled and finely chopped
• 1 large onion, chopped
• 4 ribs celery with leafy tops, finely chopped
• 4 cloves garlic, chopped
• 1 tablespoon smoked sweet paprika
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 2 cups chicken stock
• 1/2 cup hot sauce
• 1 can tomato sauce (15 ounces)
• 1 can stewed, fire-roasted or crushed tomatoes (15 ounces)
• 1 sack whole grain tortilla chips, lightly crushed
• 3/4 pound Maytag Blue cheese, crumbled
• A handful of flat leaf parsley, chopped

Preparation

Place a large pot over medium-high heat with the EVOO, 2 turns of the pan. Add the ground chicken and break it up, lightly browning it for 5 minutes.

Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.

Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.

While the chili is simmering, pre-heat the broiler.

Spread the chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, 2-3 minutes. Remove from the oven and sprinkle with the chopped parsley.

Top each serving of Buffalo Chicken Chili with a few blue cheese chips.

RR~Chili con Queso Mac 'n Cheese

Rachael Ray's Official Website:
"Chili con Queso Mac 'n Cheese Serves 4 Tags: dinner lunch cheese pasta beef vegetables broil sauté boil Rachael Ray on 09/08/07 A great way to use up leftover chili, this meal combines two recipe favorites – chili and mac 'n cheese!

Ingredients *
1 pound corkscrew pasta, cooked al dente *
1 tablespoon vegetable or extra virgin olive oil (EVOO) *
2 tablespoons butter *
3 tablespoons flour *
2 1/2 cups whole or 2 percent milk *
3 cups yellow cheddar cheese, shredded, divided *
Salt *
1-2 cups leftover Chili con Carne (or any chili you have leftover), heated up

Preparation
Pre-heat broiler on high or oven at 400°F. Heat a medium, deep skillet over medium heat. Add oil and butter. When the butter melts into the oil, add the flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about one minute. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in two cups of cheese, a handful at a time. Add 1-2 cups of leftover chili, stir to combine thoroughly. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce.

Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top or place in the oven for a few minutes.

"