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
Ingredients
- 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
Instructions
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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.
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Turn the pot off and add in the remaining ingredients. Stir.
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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!
Jaxx’s Chili #1 
Chili Cheesedog Chili
This was absolutely delicious!! I added 1 1/2 tbs unsweetened cocoa powder to smooth out the flavor and it was amazing. Thank you!!
Love the cocoa powder addition! I’m absolutely gonna do that next time!
Greetings, just a recommendation on your recipe as listed. I would recommend the use of a- to separate numbers from text
As a very literal person, I read 129 ounces and 115 ounces as the ingredient measurement of crushed tomatoes and beans. After my IP. Overflowed, Did I realize that you meant one can atthe specified ounces. i’m not sure what I got, but I got a hell of a lot of it!
Hi Jaxx, thank you so much for this recipe. I’ve been going through difficult times lately and the last thing I want to do is stand over a stove and stir for two hours! I’m happy to know that we can make copycat Wendy’s chili over the IP in less than half an hour. I made this for dinner tonight and it was just what we needed. Thanks again 🙂
So glad it helped Jessica! Here’s to difficult times getting a little better each day!
After finding this recipe on Pinterest, I decided to buy everything I needed and make this recipe in the Instant Pot tonight. I must say that this chili is absolutely delicious! I just wanted to thank you for sharing such a delicious recipe. This particular recipe will be a regular go to for chili from now on. Thanks again!
Thanks Glenyce! You just made my morning!
Is 1/4 cup chili powder the correct amount?
It is.
Do you know if this recipe is safe for canning?
Charlene, I have never canned this, so I cannot say for certain. But I think it’ll work. I canned a test batch of spaghetti sauce that had ground beef and italian sausage in it. It canned beautifully and I ate my last jar just recently after 3 years. If you do try it, I would love to hear how it turns out!
My family loves this chili! Thank you.
You’re so welcome Kimberly!
Love this recipe. How many servings is it please
This makes a whole pot full – I’d say 6-8 servings, depending on the fixings you serve with it and the size of the hunger.
I have always made good chili but after getting my IP (about a year ago), I decided to explore other recipes. I have always loved Wendy’s chili so when I came across your recipe, I tried it. I make it no other way now and have made this according to your recipe probably 7 times. I normally have enough left over to freeze but not with this recipe, we eat it till its gone (takes a week but we get the job done). So thank you for this wonderful recipe!!
Do you have the nutrition facts?
I’m sorry, I do not.
I didn’t feel like using my IP but I followed the ingredients and it was good!
Glad to hear it Melissa!
How many servings is this?
If you double the recipe do I double the time cooking it?
No ma’am, it’ll just take a little longer to come to pressure.
How long does it take to get to pressure? It’s been over 20 minutes for me and still not there!
Thanks so much for sharing your awesome post with us at Full Plate Thursday, 457. Hope you are having a great week and come back to see us real soon!
Miz Helen
Looks like a good recipe I’ll try.
I still would like to get my chili and potato (I put my chili on the potato) because I need a tiny chocolate Frosty to go with my meal.
The recipe doesn’t say when to add the chopped green peppers, so I assumed it was at the same time as the onion and celery, so I did it then. It turned out perfect!
Absolutely delicious, but can you tell me where to get the ‘spurtle’ you mention in your video?
Yes, at the same time, and I have edited. Good eye – thanks for pointing that out!