Wendy’s Chili

Ingredients:

2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions:

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

Company Chicken Casserole

4 boneless, skinless Chicken breasts

            1 cup chicken broth

            2 garlic cloves, freshly minced

            1 small onion, cut into wedges, use 2 wedges

            4 cups Herb flavored Stuffing mix

            4 tbsp. butter

            1 can cream of chicken soup

            1 pint sour cream

            8 ounces broccoli florets, frozen, but thawed

FIRST STEP:

In a large pan on the stove, pour in the chicken broth, minced garlic and onion.

Place the chicken on top of that mix and allow to come to a boil

SECOND STEP:

Once it reaches the boiling point, reduce the heat to medium low and cover to cook for 20 minutes

Remove the chicken from the broth and shred each piece. Set to the side, save the broth for later

THIRD STEP:

Melt the butter and pour it over the stuffing mix in a bowl. Mix together in a large saucepan

Mix the sour cream and saved chicken broth with a hand mixer, add in the cream of chicken soup

FOURTH STEP:

Place the stuffing mix at the bottom of a casserole dish and place the chicken on top of the stuffing

Place Broccoli over chicken

FIFTH STEP:

Pour the combined soup mixture over the top and spread a little of the stuffing mix over the top

Bake in a preheated oven at 350* for 30 minutes

Slow Cooker Roast

Ingredients :

1 1/2 tablespoons olive oil, divided

1 chuck roast (1.5kg)

Salt and freshly ground black pepper

1 medium yellow onion, peeled, halved and thickly sliced

5 garlic cloves, chopped (1 1/2 tbsp.)

1 1/4 cup beef broth

2 teaspoons Worcestershire sauce

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

2.5 lbs small Yukon gold potatoes, left whole

5 medium carrots (about 450g), peeled and cut into 1-inch pieces*

2 1/2 tablespoons cornstarch mixed with 3 tablespoons beef broth, optional, to thicken the sauce

2 tablespoons chopped fresh parsley

Instructions :

Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Pat the roast dry with absorbent paper and season with salt and pepper.

Sear the roast in the pot until browned on both sides, about 4 to 5 minutes per side. Transfer the roast to the slow cooker.

Add the remaining 1/2 tablespoon olive oil to the pan. Add the onion and sauté for 2 minutes, add the garlic and sauté for 30 seconds more. Pour onion mixture over roast in slow cooker.

Return the pan to the heat, pour in the beef stock, Worcestershire, thyme and rosemary and cook for about 15 seconds, just long enough to scrape up any browned bits from the bottom of the pan. Remove from fire.

Spread the potatoes and carrots over the onion layer in the slow cooker, pour the beef broth evenly over the top, then season with salt and pepper.

Cover the slow cooker and cook on low until the roast and vegetables are tender, about 8 to 9 hours.

Remove the roast and vegetables, shred the roast (discard the fat) and cut the potatoes if desired.

If you want to thicken the broth and make a sauce, pour the broth from the slow cooker through a fine strainer into a small saucepan**. Heat over medium-high heat. Whisk cornstarch with 3 tablespoons of beef broth then pour into a saucepan. Bring to a boil, stirring constantly, simmer for 30 to 60 seconds.

Arrange the roast and vegetables, pour the sauce over them and sprinkle with parsley.

Chili

Ingredients:
1 pound ground beef (or turkey/chicken for variation)
2 cans of beans (pinto, black, kidney, or white beans, your choice!)
2 tablespoons olive oil
1 cup chopped bell peppers (vary colors for a vibrant presentation)
1/2 cup chopped onions (diced finely for those who prefer milder taste)
2 jalapeno peppers, finely chopped (adjust amount based on desired heat level)
2 cans (28 ounces each) crushed tomatoes
2 tablespoons chili powder
1 tablespoon cumin powder
1 tablespoon fresh cilantro, chopped
Hot sauce, to taste
Salt and pepper, to taste
Step by Step:
In a large Dutch oven or saucepan, heat olive oil over medium-high heat. Add the ground beef and cook until it’s no longer pink. If using turkey or chicken, ensure it’s fully cooked through as well. Drain any excess grease from the pot.
Stir in the chopped bell peppers, onions, and jalapenos. Cook the vegetables on low heat until they soften and become tender, releasing their enticing aromas.
Now, it’s time to introduce the star ingredients that will infuse the chili with rich flavors. Add the canned beans, crushed tomatoes, chili powder, cumin powder, and the fresh cilantro into the pot. Stir well to ensure all the ingredients are thoroughly mixed.
Allow the chili to simmer on low heat, stirring occasionally. This slow cooking process allows the flavors to meld together beautifully and creates a hearty, thick texture. If the chili becomes too thick, add a little water to achieve the desired consistency.
Season with salt and pepper to taste, and for those craving an extra kick, serve with hot sauce on the side.