Wendy's Chili Recipe Copycat
This Wendy's Chili Copycat recipe is made easily in your instant pot. Perfect when you want dinner to practicsally cook itself. So delicious and the family loves it!
Servings: 8
Calories: 518kcal
Ingredients
- 2 lbs ground beef
- 1 large onion diced
- 1 stalk celery diced
- 1 green bell pepper seeded and diced
- 2 cloves garlic minced
- 4 cups beef broth
- 1 16 oz can light red kidney beans drained and rinsed
- 1 15 oz can pinto beans drained and rinsed
- 1 29 oz can tomato puree
- 1 15 oz can petite diced tomatoes
- 2 tablespoons dark chili powder
- 2 teaspoons ground cumin powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
- 1. Using the instant pot cooker on the saute mode, heat until “hot.” Add the ground beef and onion.
- 2, Cook until the beef is completely browned.
- 3. Stir the celery, bell pepper, and garlic into the meat so the residual heat will begin to soften the vegetables. Transfer the meat mixture to a colander to drain well.
- 4. While the meat drains, pour the beef broth into the electric pressure cooker and scrape the bottom with a wooden spoon to deglaze the pot.
Return the meat mixture to the electric pressure cooker. Then, add the beans and stir to evenly distribute the ingredients. - 5. In an large bowl, combine the tomato puree, diced tomatoes, and seasonings. Stir to combine and then pour over the mixture in the pressure cooker. Do not stir
- 6.. Place the lid on the pressure cooker and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for 30 minutes.
- 7. When the cooking cycle has completed, perform a quick release. Remove the lid and stir the chili.
Serve with desired toppings: diced onion, shredded cheese, and/or sour cream.
Nutrition
Serving: 1g | Calories: 518kcal | Carbohydrates: 39g | Protein: 43g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1211mg | Fiber: 7g | Sugar: 10g