2cans dark red kidney beansdrained (15 ounce cans)
2cans Original Rotel Diced Tomatoes and Green Chili 10 ounce cans
2cans stewed tomatoes15 ounce cans
4cans plain tomato sauce15 ounce cans
2packages McCormick Mild Chili Seasoning 1.25 ounce packages
Combine all ingredients in a large stock pot.
Simmer for at least three hours (I let mine cook all day long).
Modification for slow cooker:
Make sure you’re using an 8 quart or larger cooker. If your slow cooker is smaller, halve the recipe.
Add all ingredients (remember to brown and drain the meat first), cover, and cook on high for 4 – 6 hours or low for 8 – 10 hours.
Modification for Instant Pot:
Make sure you’re using an 8 quart or larger cooker (you need to be sure everything fits below the fill line. If your slow cooker is smaller, halve the recipe.
Turn the cooker to saute and brown the meat, then drain it. Add remaining ingredients, stir well, and cover. Turn knob to ‘sealing’, and set the device on manual for 30 minutes. Allow a natural pressure release, then enjoy!
Wendy's Chili Recipe https://www.mamalovesfood.com/wendys-chili-recipe/