Oh baby, Wendy’s chili is something that holds childhood memories. My best childhood friend, Misty, had a family vacation spot down the shore. Every summer her poppy would load us up in the car and drive us to the shore. On the way, we would stop at Wendy’s as we neared our destination. We always got chicken nuggets and chili. This chili took me back to those days so vividly I even remembered the one trip that we made her amazing poppy play Britney Spears’ “baby one more time” album on repeat. This is not necessarily the quickest recipe to whip up, but it is incredibly easy. The most difficult part was chopping up the fresh veggies. Truly, it is mainly dumping in cans of saucy goodness and stirring occasionally over the course of 2 hours. This recipe made SO much that we were honestly eating it for a week. Make this chili for a crowd!
- 2 lbs. ground beef
- 30 oz can of tomato sauce
- 30 oz can of kidney beans, not drained
- 30 oz can of pinto beans, not drained
- 15 oz can od ranch style beans
- 28 oz can of diced tomatoes
- 1 yellow onion, diced
- 2 jalapenos, de-seeded/de-veined and diced
- 3 stalks of celery, chopped
- 2 green bell peppers, chopped
- 1 tbsp cumin
- 1/4 cup chili powder
- 1 tsp black pepper
- 2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup of water
- 1 tbsp butter, unsalted
- OPTIONAL: toppers like sour cream, cheddar cheese, cornbread, cilantro, avocado, etc.
- In a large pot brown the ground beef. Drain the fat.
- Add in the rest of the ingredients and bring the pot to a boil.
- Once boiling, reduce to a simmer and cook uncovered for 2 hours. Be sure to stir occasionally.
- Dish into a deep bowl and serve with your favorite toppers.
Digital Recipe Card:
Photo is an original belonging to me.
Slow cooking meat is one of my favorite ways to prepare meat. It is easy, the meat comes out tender, and various flavors marry beautifully when slow-cooked. This recipe was so good, my kids even ate it. This, in my opinion, is the greatest kitchen success. Most nights I am tasked with cooking kid dinner and adult dinner, which can eat up a lot of time. When the whole family can enjoy the same meal it means more time spent together at the dinner table. Another bonus to this recipe is the simplicity of the ingredients. I will admit that the original recipe called for only 8 pepperoncini peppers and I used the entire contents of a 16 oz jar… That is the beauty of cooking though, tailor it to your own taste! I will say that this is one keeper of a recipe that I will not modify from the card below. Truly this savory melt-in-your-mouth tri-tip doesn’t need any fixin’. I paired it with various sheet pan roasted veggies like onion soup potatoes, herbed asparagus, and parmesan carrots.
- 3-ish lbs of tri-tip roast or your favorite cut of roast
- 1 tbsp cooking oil, I used coconut oil
- 1 packet of dry onion soup and dip mix
- 1 packet of dry ranch salad dressing and seasoning mix
- Anywhere from 8 pepperoncini peppers to an entire 16 oz. jar. I used the whole jar and served the peppers on the side (yummy!)
- 1/2 cup of butter, salted
In a large skillet, heat oil over high temperature. Once hot, add the tri-tip roast and sear on each side for about 3 minutes, or until golden brown.
Transfer the roast to your slow cooker.
Sprinkle the roast with the ranch and dry onion soup packets. Lay the 1/2 cup of butter on top and disperse the peppers around the roast.
Cover and cook on low for 8 hours.
Once cooked, shred the roast with two forks.
Serve with your favorite sides and enjoy!
Digital Recipe Card:
*Photo is an original belonging to me
** Recipe adapted from The Country Cook
I experience much stress/anxiety when cooking pork and that is why it has taken me so long to try a pork recipe. I was extremely nervous and half expected this recipe to be a complete disaster (think zombie apocalypse in my crock pot). Long story short, this pork came out so good that we ate the whole thing in the matter of two days… 2 lbs. of pork GONE in 48 hours! We were able to make tacos, nachos and quesadillas with just this one recipe. Once you try it, this recipe is a lot of fun to experiment with. I’ve tried adding other citrus and many variations of hot peppers. Follow this recipe exactly once than refine it to your own tastes. I think that’s why I love cooking so much as it is quite a creative outlet.
Serves: 10+ Calories: 440/serving Time:
- 2lbs boneless skinless pork shoulder
- salt and pepper
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced (I used 6 because I love garlic)
- 1 jalapeño pepper, seeded and ribs removed, chopped
- If you like heat also chop up a Serrano pepper and throw it in. HIGHLY RECOMMEND
- 1 orange, cut in half
- 2 tbsp canola oil
- Rinse and dry the pork shoulder. Salt and pepper it liberally.
- Mix together the oregano, cumin, and olive oil. Rub the mixture all over the pork. Place pork in your slow cooker.
- Top with the onion, garlic, and jalapeño pepper. Squeeze the juice of the orange halves over the layers and add the two halves to the pot.
- Cover and cook on low for 8-10 hours or on high for 4 hours (I cooked it on low and had amazing results).
- Once the meat is tender, remove it from the slow cooker and let it cool for a few minutes before pulling it apart with a fork (This is important because if you don’t let it rest you’ll loose the juices of the meat leaving you with dry nastiness)
- In a large pan heat the canola oil over high heat. Add the carnitas and cook until crisp on one side. Add back to the crockpot and stir it around to mix in the slow cooked onions and jalapeño.
- Make tacos, nachos, quesadillas or anything you crave!
*Photo is an original belonging to me
**Original recipe can be found at http://www.foodnetwork.com