Wendy’s-Style Crockpot Chili Recipe
Before our family's food conversion, our favorite fast food stop was a side of Wendy's chili with french fries dunked in for good measure. It was hearty and fast -- but far from nourishing. If you want to serve your family a dish that's even more delicious and nutritious -- but just as easy! -- as drive-thru fare, this is the ultimate crockpot chili recipe you are looking for.
1 lb grass fed ground beef, cooked
1 medium onion, chopped (or 1 c minced dry onion)
1 tsp pepper
1 tsp unrefined sea salt
2 TB chili powder
2 tsp oregano
1 tsp cumin
2 c homemade chicken broth
4 cans diced tomatoes (or 8 c fresh diced)
2-4 garlic cloves, minced (or 1 tsp powder)
6-8 c soaked and cooked beans, such as kidney, pinto, white, black, navy, etc
1 tsp raw honey
1/2 tsp baking soda (to reduce acid)
In a large crockpot, combine ingredients, stirring well.
Cook on low for 6-8 hours until flavors have melded together.
IN A HURRY? Cook on the stove top for 45 minutes until simmering.
MAKING EXTRA? Freeze in meal-size portions for an instant lunch or one-pot-dinner.
FOR GAPS: use only white navy beans.
BEAN TIP: Cook large batches of beans and freeze in two-cup increments in your freezer. You can't beat the price of these "instant cans"!