Wendy's Copycat Chili

 2 pounds ground beef or turkey

1 can tomato sauce (29 ounces)

1 can kidney beans (29 ounces) with liquid

1 can pinto beans (29 ounces) with liquid

1 cup diced onion

1-2 cans green chilies

1/4 cup diced celery

3 medium tomatoes, chopped (or a can of diced tomatoes)

2 teaspoons cumin

3 tablespoons chili powder

1.5 teaspoons black pepper

2 teaspoons salt

2 cups water OR chicken stock

Brown the meat in a pan over medium heat and crumble into small pea size clumps, drain grease.

In a large pot combine the cooked beef and all other ingredients and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2-3 hours.

OR use a crock pot or instant pot and cook for hours stirring between. 

Serve when ready, top with cheese, sour cream, green onions....... serve with Stephanie's Corn Bread. 

Enchilada Casserole

 1.5 pounds of ground beef OR chicken

1 onion finely chopped

2 cloves garlic

2 cups red enchilada sauce

1 can (15 ounces) black beans, drained and rinsed

1 can (7 ounces) green chilies

12-14 corn tortillas

1 1/4 cup shredded monterey jack cheese

1 1/4 cup shredded cheddar cheese

1 cup canned or frozen corn

sliced olives

1 tsp cumin (more to taste)

Preheat oven to 350 degrees. spray 9x13 inch casserole dish

Brown ground beef in large pan over medium heat. When it is about half way done cooking, add the onion. Cook until beef is browned and the onion is soft. Reduce heat to low and add garlic and cook for one more minuet or so stirring continually. Drain any grease and add most of the enchilada sauce, black beans, green chilies, corn, and olives. Stir to combine. 

Spread 3 tablespoons of reserved enchilada sauce to the bottom of the casserole dish. Layer 1/4 of the tortillas on the bottom, then spread 1/3 of the beef mixture, add 1/4 of the cheeses. Repeat these layers two more times Top with the last layer of tortillas, the remaining enchilada sauce, and the remaining cheese. 

Cover with foil and bake for 30-35 minutes or until the cheese is melted and the casserole is heated through. Uncover pan and bake for 5 more minutes. Once pulled out of the oven, let it rest for 10 minutes before serving. 

Top with avocados, guacamole, sour cream, cilantro, jalalpeno.

***I have used costco rotisserie chicken instead of beef and it works great, however my family prefers this made with beef. I typically eyeball the amount of enchilada sauce because some times it needs more moisture for the tortillas to soak up the flavors. 

Crock Pot Ribs

1 large pkg of ribs (we prefer pork)
1 cup water
1/4 cup soy sauce
1/4 apple cider vinegar
1/4 cup Worcestershire sauce
1.5-2 TBSP liquid smoke (either flavor)
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/8 tsp dried thyme (sometimes I leave this out because it's a pretty strong flavor to me)
1 bottle of your favorite bbq sauce

Slice ribs so they are able to fit into the crockpot, sometimes I will chop them into thirds, and layer them to fit.
Mix all other ingredients and pour over the top of layered ribs in crock pot.
Cook on high for 4-5 hours or on low for 8 hours.  I will stir them and mix them around maybe once or twice during cooking time. You want them to be tender and cooked through but not to the point of falling off the bone.
Transfer to a greased baking sheet (I usually use foil to line it to make and easier clean up), and slather ribs with a thick layer of your favorite bbq sauce.
Broil till bubbly. Take out and gently flip them over and slather more bbq sauce and broil again.
Once browned to your liking, remove from the oven and enjoy what tastes like you have been grilling all day.

Wendys Chilli

2 lb ground beef

1 29 oz can tomato sauce

1 29 oz can kidney beans with liquid

1 29 oz can pinto beans with liquid

1 cup dried onions (1 medium chopped)

½ c diced green chilies

¼ cup celery (1 stalk)

3 medium tomatoes chopped

2 tsp cumin

3 T chili powder

1 ½ tsp black pepper

2 cups water

Crock Pot Pepper Steak

Description:Nummy!!!!   The flavor was delicious.   Sometimes when you try new recipes you might want to tweek it a little, but this one was great, no changes needed.
Ingredients:Round steak cut into 2" strips ( had three pieces of steak about 3 inches wide and 5 inches long that I had in the freezer)
garlic to taste (I used 3 cloves)
3 TBL oil
1 beef boullin cube
1/4 c. hot water
1 TBL corstarch
1 small onion (sliced in strips)
2 large green peppers (sliced in strips) (I used one green and one red)
1 14.5 oz can stew tomatoes with liquid
3 TBL soy sauce
1 tsp. sugar
1 tsp. salt
Directions:Heat oil and brown strips of meat with garlic.   Put in bottom of crock pot.   Mix boullin with hot water until dissolved then mix in cornstarch until dissolved. Pour over meat.   Layer onion, green pepper, tomatoes, soy sauce, salt and sugar.   Cook on high 3 to 4 hours or low 6 to 8 hours.

I served it over rice.

Number Of Servings:5 to 6 servings

Preparation Time:20 minutes

Saucy Pepper Steak

Ingredients:1 green bell pepper, cut into stirps
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb. well trimmed boneless beef sirlion steak, cut into strips
2 cloves garlic, minced
½ tsp. black pepper
3 TBL lite soy sauce
½ cup Kraft original barbecue sauce
2 cups hot cooked brown rice
Directions:Heat large non stick skillet sprayed with cooking spray on medium high heat.   Add bell peppers and onions; cook and stir 6 to 8 minutes, or until vegetables are crisp-tender.   Transfer to large bowl, cover to keep warm.

Add meat, garlic and black pepper to same skillet; cook and stir 3 minutes.   Add soy sauce, cook 1 min. or until meat is cooked through, stirring occasionally.   Add barbecue sauce, cook until heated through.

Spoon meat mixture into bowl with vegetables; toss gently.   Serve over rice.

Makes 4 servings.   Calories 330

Beef Barley Soup

Description:Connie Bitner (originally from Taste of Home magazine, Feb/March 2008 with a few modifications)
Ingredients:2 pounds beef stew meat, cut into 1-inch pieces
1 tablespoon vegetable oil
7 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
2 tablespoons beef bouillon granules
1 teaspoon dried oregano
1 teaspoon thyme
1 teaspoon basil
1 teaspoon parsley flakes
½ teaspoon salt
¼ teaspoon pepper
1 cup quick-cooking barley
Directions:(This recipe was originally cooked on the stove, but I prefer to do it in the crock pot) In a large pot, brown meat in oil. Cook until beef juices are reduced around meat. Add the cooked meat, water, celery, carrots, onion, tomatoes, tomato paste, bouillon, and seasonings to the crock pot. Cook on High for several hours. Add quick-cooking barley a couple of hours before you want to eat so it will be tender. Makes about 8-10 servings. (I freeze the leftovers in individual servings to have for an easy lunch or dinner when defrosted in the microwave.)

Best Ever Meatloaf

Description:I used to hate meatloaf until I tried out this recipe from a friend in St. Maarten that made the best cinnamon rolls EVER
Ingredients:2 eggs
2/3 c milk
3 slices bread, torn into pieces
1/2 c chopped onion
1/2 c grated carrot
1 c shredded cheddar or mozzarella cheese
1 tsp salt
1 tsp dried basil
1 tsp dried parsley
1/4 tsp pepper
1 1/2 lbs lean ground beef

TOPPING:
1/2 c tomato sauce
1/2 c packed brown sugar
1 tsp prepared mustard
Directions:Beat eggs in a large bowl.   Add milk and bread and let stand a few minutes.   Stir in the onion, carrot, cheese, herbs, and seasonings.   Add beef and mix well.   In a shallow pan shape beef mixture into a loaf.   Bake at 350 for 45 min.   Combine the topping ingredients and spoon some over meat loaf.   Bake an additional 30 min occasionally spooning some of the remaining topping over loaf.   Let stand 10 min before serving.

Beef Stew

Ingredients:1 lb beef stew meat
carrots
celery
onion soup mix
cream of mushroom soup
potatoes
diced tomatoes or one quart bottled tomatoes
bay leaf
Directions:Layer meat, carrots and celery in crock pot.   Top with soup and diced tomatoes.   Add bay leaf and cook for 3 hours or 300 in oven with lid on for three hours. Add potatoes during the last hour.

Sweet and Sour Meatballs

1-1 ½ lbs lean ground beef
¾ c rolled oats

2 eggs, slightly beaten

½ c finely chopped onion

½ c milk

1 tsp. salt

dash of pepper

1 tsp. Worcestershire sauce

Combine all ingredients; mix well. Form into about 20 balls. Place in casserole dish. Cover with sauce (below.) Bake at 350 degrees for about 30 minutes

Sauce

½ c brown sugar

¼ c vinegar

1 tsp. prepared mustard

¼ c barbeque sauce

1 tsp. Worcestershire sauce

Combine ingredients and blend thoroughly. Heat and pour over meatballs.