THE MOST TRUSTED COPYCAT RECIPES Wendy's Chili
A quick and flavorful pressure cooker chili recipe that seals in rich spices and hearty ingredients for a comforting meal perfect for any day.
Ingredients
Main ingredients
- 2 pounds ground beef browned and drained
- 29 ounce tomato sauce one can
- 29 ounce kidney beans one can with liquid
- 29 ounce pinto beans one can with liquid
- 3 medium tomatoes chopped fresh
- 1 cup diced onion about one medium onion
- ½ cup diced green chili about 2 chilies
- ¼ cup diced celery from one stalk
- 3 tablespoons chili powder heart of the seasoning
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1.5 teaspoons ground black pepper
- 2 cups water
Instructions
Instructions
- Brown the ground beef in your big pot over medium heat. Make sure it’s fully cooked and then drain off any extra fat.
- Toss in the diced onion, green chili, and celery. Sauté those veggies with the beef about five minutes until everything’s soft and smells good.
- Stir in your chili powder and ground cumin. Let that cook one to two minutes till it’s smelling right and spicy.
- Pour in the tomato sauce, kidney beans with their juice, pinto beans with their juice, and the chopped tomatoes.
- Seal the lid on your pressure cooker and bring it up to pressure. When you hear that steam hiss, lower the heat to keep it steady for about 15 minutes.
- Use the quick release method to let out the pressure fast. Open it up, stir, and check the broth depth and tenderness. Serve hot with optional shredded cheese or sour cream.
Notes
Feel free to skip fresh tomatoes and add extra tomato sauce for a thicker chili. Pre-chopped frozen veggies save time. Natural pressure release can be used for smoother flavors. Store leftovers in airtight containers in fridge or freezer for later.