Mexican Chicken Chili

From Michele....

1 3/4 lb. boneless chicken breasts

1 medium onion, chopped

2 medium stalks celery, sliced

2 cans (14 oz each) stewed tomatoes with garlic and onion, undrained

2 cans (15 oz each) pinto beans, undrained

1 can (10 oz) Old El Paso enchilada sauce

2 tsp. chili powder

1 tsp. ground cumin

1 cup corn chipps

1/2 cup sour cream

2 T. chopped cilantro

In slow cooker, mix all ingredients except Sour Cream and cilantro.  Cover; cook on low heat setting 7-8 hours.  Stir mixture to break up chicken.  Top each serving with corn chips, sour cream and cilantro.

"Wendy's" Chili

Wendy's Chili
1 pound ground beef
1 - 14.5 Oz. can tomato sauce
1 - 14.5 Oz. can kidney beans (with liquid)
1 - 14.5 Oz. can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chilies
1/4 cup diced celery
2 medium tomatoes, chopped
1 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water


1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

Makes about 12 servings.