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Timna Murphy
Timna Murphy • 1 year ago

Wendys Chili Recipe - Ingredients: - 4.5 pounds ground beef - 2 large yellow (sweet) onions, finely chopped - 3 large green bell peppers, finely chopped - 4 celery stalks, finely chopped - 2 heaping tablespoons minced garlic - 2 cans Ranch Style Beans, NOT drained (15 oz cans) - 2 cans dark red kidney beans, drained (15 oz cans) - 2 cans Original Rotel Diced Tomatoes Green Chili (10 oz cans) - 2 cans stewed tomatoes (15 oz cans) - 4 cans plain tomato sauce (15 oz cans) - 2

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Wendy's Chili Recipe - Ingredients: - 4.5 pounds ground beef - 2 large yellow (sweet) onions, finely chopped - 3 large green bell peppers, finely chopped - 4 celery stalks, finely chopped - 2 heaping tablespoons minced garlic - 2 cans Ranch Style Beans, NOT drained (15 oz cans) - 2 cans dark red kidney beans, drained (15 oz cans) - 2 cans Original Rotel Diced Tomatoes Green Chili (10 oz cans) - 2 cans stewed tomatoes (15 oz cans) - 4 cans plain tomato sauce (15 oz cans) - 2 packa...

WHITE CHICKEN CHILI 1 lb. chicken breasts cut into tiny cubes 1 onion 3 cloves garlic 4 - 15.5 oz cans rinsed Great Northern Beans 2 - 14.5 oz cans chicken broth 3 - 4 oz cans chopped green chilies 1.5 t salt 2 t ground cumin 2 t oregano 1/2 t pepper 1/4 t cayenne pepper 2 c sour cream 1 c whipping cream Fresh cilantro garnish

White Bean Chicken Chili...think I'm going to substitute the jalapeno for 2 (4 oz.) cans roasted green chilies, drained

White Chicken Chili (slow cooker) 3 cans (15 1/2 oz) great northern beans. Rinsed and drained 3 cups cooked chicken. (I used shredded chicken that I had in my freezer) 1 Jar (15 oz) Alfredo Sauce 2 Cups Chicken Broth 1-2 Cans of diced green chilies 1 1/2 cups of frozen corn 1 cup shredded monteray jack cheese 1 cup shredded pepper jack cheese 1 cup sour cream 1 small sweet yellow pepper chopped 1 small onion chopped 3 garlic gloves minced 1 tbsp ground cumin 1 Tbsp oil

Crock Pot Chicken Taco Chili Servings: 1 onion, chopped 1 16-oz can black beans 1 16-oz can kidney beans 1 8-oz can tomato sauce (used a 16 oz can) 10 oz package frozen corn kernels (used 2 small cans of corn kernels) 2 14.5-oz cans diced tomatoes w/chilies (used a 28 oz can of diced tomatoes) 1 packet taco seasoning 1 tbsp cumin 1 tbsp chili powder (used a bit more as I didn't have any chilies in my tomatoes) 24 0z. (3) boneless skinless chicken breasts chili peppers, chopped (optional) chopped fresh cilantro Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

White Chicken Chili - This was a hit! And super simple! Would use 2 cans of beans next time. :)

Abbie- October- made this for dinner tonight, but easier. 2 cans seasoned black beans drained. 8 frozen chicken tenders, 2 cans corn drained, 1 jar salsa. Crock pot on high 4 hours, pulled chicken out and microwaved 5 min to finish cooking, shredded and mixed back in. Served in tortillas! If you have more time just let the chicken cook fully in the crock. Crockpot chicken chili taco

My Cornbread Salad (Favorite AND Easy) Everyone asks for this recipe! 1 8 1/2 oz. pkg. cornbread mix 1 4 oz. can chopped green chilies, undrained 1 cup mayonnaise 1 cup sour cream 1 envelope ranch dressing mix 2 15 oz. cans Pinto beans, drained and rinsed 2 11 oz. cans Mexicorn 1 cup salsa (I use mild) 1 cup chopped green or sweet onions 2 cups sharp shredded or Fiesta Blend cheese Prepare cornbread batter as directed on package and stir in green chilis. Bake as directed and cool. In a small bowl combine mayo, sour cream and dressing mix, set aside. Mix together beans, corn, onions and salsa. Crumble half of the cornbread in 13 x 9" casserole dish or large glass bowl. Layer with half the vegetable mixture, ranch dressing mixture and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. Yield: 12 servings.

Crock Pot Chicken Chili: Tried it, was easy and yummy! Next time using plain diced tomatoes. The added spices in the canned made it too hot for little ones. -CC