Wendy’s chili has been a go-to item for me since, well forever. As long as I can remember. (Which admittedly, with my memory, may not be as long as one would assume.) I’ve always been completely happy running to the corner to get a large chili and a couple packets of their salty, delicious chili sauce. That was before the wife became a fan.
Just in this last year, she’s finally tasted the chili. How can one, in 43 years of life, never had Wendy’s chili? I don’t know, I digress. She got it on the taco salad, which is what she always gets at Wendy’s. One day, not surprising because we have the saddest Wendy’s on the planet, they said “we’re out of salad”.
How does Wendy’s run out of salad, I have no idea, but she had to resort to something else besides salad. Plain baked potato and a small chili for her. And then…she was hooked.
After a few baked potatoes and chili, she’s like, why? Why am I buying crappy fast food chili??!! And of course, we had to start making it at home because, “we don’t know what’s in this crappy chili at this crappy restaurant”.
Fair enough, because we don’t. This copycat Wendy’s chili is actually better than Wendy’s – and I’m not just saying that. Better, but at the same time, it’s remarkably like Wendy’s chili. Visually, viscosity, the beans, the meat chunks .
I like to use ground beef and turkey in this strictly for texture purposes. Turkey can remain “chunky” without falling apart and it works. You can certainly use all beef, as Wendy’s does, so please don’t feel you have to school me on this, or all turkey if you’re watching your fats/calories.
Plus, this is what I call a “crowd’s chili”. Is this the best chili I’ve ever had in my entire life? No. Is this the best chili version I make? Hell to the no. But, it’s a crowd pleaser. I mean, let’s be honest, people are particular about chili. Everyone has “the best recipe” and everyone likes what they like. Spicy, not spicy, beans, no beans, meat chunks, ground beef, alligator, chicken. You name it, there is a person who has a preference. But this chili is safe. It can literally please all freaky palates.
Oh! Don’t forget to swing by Wendy’s and get a few packets of their chili sauce to make the experience complete!
Wendy’s Chili – Instant Pot
- 1 pound ground beef
- 1 pound ground turkey
- 1 quart V8
- 1 29-ounce can tomato puree or crushed tomatoes
- 1 15-ounce can red beans, rinsed and drained
- 1 15-ounce can pinto beans, rinsed and drained
- 1 large onion chopped
- 4 ribs celery, diced
- 1 cup diced green bell pepper
- 1/4 cup chili powder
- 1 teaspoon cumin
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt (or more to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
Turn your Instant Pot on to the saute function. When hot, toss in the ground beef and ground turkey. Brown for about 5 minutes, breaking up as you go.
Add in the onion, bell pepper and celery. Brown for another 5 minutes. It's okay if the meat still has some pink in it.
Turn the pot off and add in the remaining ingredients. Stir.
Pressure on high for for 7 minutes. Quick release.
Serve with cheese, crackers, Fritos, whatever your beautiful heart desires. Enjoy!
Love Chili? Me too! Check out more chili recipes!