Sometimes you find a recipe so perfect, so reliable, so consistently delicious that it becomes part of your cooking identity. For me, that recipe is this Wendy’s-style Instant Pot chili. I’ve made it dozens of time, tweaking it slightly each time until I’ve reached what I consider chili nirvana.
Recently, I discovered the original recipe from Sweet and Savory Meals had disappeared from their website. I originally found it through Pinterest, but like many great online recipes, it vanished without warning. Rather than let this culinary gem fade into obscurity, I decided to preserve it here for others who may have enjoyed it.
Why I Love This Chili Recipe
If you’ve ever eaten Wendy’s chili, you know it has a distinctive flavor profile that somehow walks the line between fast food indulgence and homemade comfort. This recipe captures that essence while elevating it to something that feels made from scratch with care.
What makes this recipe stand out:
- It’s genuinely simple — not “internet simple” where you need all sorts of specialized ingredients and equipment
- It consistently turns out delicious, with that perfect balance of familiar comfort food and interesting flavor
- The Instant Pot means it’s ready quickly but tastes like it simmered all day
- It makes excellent leftovers that actually improve with time
The beauty of this chili lies in its simplicity and reliability. On cool Wisconsin evenings when the sky turns that particular shade of gray that suggests winter is never truly gone, this chili is my go-to comfort food. It’s hearty without being heavy, flavorful without being fussy, and it fills the house with an aroma that makes everyone suddenly interested in what’s for dinner.
The Perfect Chili for Imperfect Weather
Here in the Midwest, we understand the need for a reliable chili recipe. When the temperature drops or rain clouds gather, few things satisfy like a bowl of well-made chili. This recipe hits all the right notes — slightly sweet like Wendy’s version, perfectly seasoned, with a texture that’s neither too chunky nor too soupy.
What I appreciate most is how it delivers depth of flavor without an all-day commitment. The Instant Pot does the heavy lifting, creating that simmered-for-hours taste in a fraction of the time. It’s become my standard chili recipe for good reason.
Instant Pot Wendy’s-Style Chili
Ingredients:
Chili:
- 2 lbs ground beef
- 1 onion, diced
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 cans (10 ounces each) Rotel diced tomatoes with green chiles
- 1 can (14 ounces) crushed tomatoes
- 1 can (14 ounces) tomato sauce
- 1 can (14 ounces) kidney beans, not drained
- 2 cans (14 ounces each) pinto beans, not drained
- 4 cups beef broth (or better yet, stock)
- 1 tablespoon white vinegar
Spices:
- 1 tablespoon cumin powder
- 1/4 cup chili powder
- 1 tablespoon paprika
- 1 teaspoon cocoa powder
- 1 teaspoon ground black pepper
- 2 teaspoons salt, or to taste
Toppings:
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Diced jalapeño peppers
- Chopped green onions
Instructions:
- Fire up your Instant Pot on Sauté mode. When the “Hot” indicator appears, add a touch of oil to the pot.
- Once the oil is shimmering, add the ground beef and — here’s the key — let it be for a full 3 minutes. The instant pot (or mine, at least) takes longer to get back up to temperature anyways, and the longer still time creates that wonderful caramelization that adds depth to the chili. After your patience is rewarded, break the beef into smaller chunks with a wooden spoon and continue cooking for another 5-7 minutes until it’s thoroughly browned. Drain off the excess fat if you’re looking for a leaner chili.
- Toss in the diced onion and minced garlic, stirring frequently for about 2 minutes until they become fragrant and start to soften.
- Add all your spices to the meat mixture — this is where the magic happens. Give everything a good stir and let those spices toast for 1-2 minutes, releasing their aromatic oils.
- Time for a crucial step: deglazing the pot. Pour in 1/2 to 1 cup of beef broth and use your wooden spoon to scrape up all those flavorful brown bits from the bottom. This not only adds incredible flavor but prevents the dreaded “burn” notice later. Let this simmer for about 5 minutes to reduce slightly.
- Add the remaining chili ingredients except for the tomato-based ones. Mix everything well to ensure the flavors will meld properly.
- Now for a key technique: add the crushed tomatoes, diced tomatoes with green chiles, and tomato sauce ON TOP of the meat mixture. Don’t stir! This layering helps prevent scorching. Add the remaining beef broth (but make sure the level doesn’t overflow the “max” level of your Instant Pot.
- Seal the Instant Pot lid and set the valve to ‘sealing.’ Using the manual setting, program it for 12 minutes at High Pressure.
- When the cooking time ends, practice patience again — allow a natural pressure release for 15 minutes before carefully releasing any remaining pressure.
- Open the lid and give your chili a gentle stir. Breathe in that amazing aroma that only happens when flavors meld under pressure.
- If you prefer a thicker consistency (I usually do), turn on the Sauté function to medium heat. In a small sealable container, make a slurry by combining 1/4 cup cornstarch with 1/2 cup water or remaining broth. Shake vigorously until fully dissolved with no lumps. Stir into the chili little by little, letting it simmer for a couple minutes in between additions, until it achieves your desired thickness. Let it simmer another few minutes when it’s ready just to give everything time to fully incorporate.
- Give it a final taste test and adjust salt and pepper as needed.
- Serve piping hot with your favorite toppings. In our house, we load up with shredded cheese, a dollop of sour cream, and sometimes diced avocado for creaminess. On cool Wisconsin evenings, I often pair it with homemade cornbread for the ultimate comfort meal.
Notes:
- This recipe freezes exceptionally well for up to 3 months.
- The flavor improves overnight, making it perfect for meal prep or planned leftovers.
- For a spicier version, add jalapeño or dash with Tabasco sauce. I also like a little Tajin mixed in as well.
- If you don’t have a can of tomato sauce, or if you just choose to, I do two cans of crushed tomatoes in place of one can and a can of tomato sauce. I’m just usually in the habit of having 14 ounce cans of crushed tomatoes around more than tomato sauce these days.
- The original recipe called for 1 cup of beef broth, but as I modified the recipe, I found myself adding more liquid after deglazing but before the cook. This gives a bit more chili “sauce” that I thicken up with the cornstarch.
What Makes This Chili Special
The brilliance of this recipe lies in several key elements:
First, the texture is spot-on. Breaking the ground beef into small pieces while browning gives it that distinctive Wendy’s-style consistency — not too chunky, not too fine. The combination of kidney and pinto beans provides variety without complication.
Second, the balance of seasonings creates depth without overwhelming heat. The touch of sugar (just like Wendy’s uses) rounds out the acidity of the tomatoes and creates that slightly sweet undertone that makes their chili distinctive, and the cocoa powder gives it nice depth.
Third, the Instant Pot method means everything cooks together under pressure, allowing the flavors to meld in a way that typically requires hours of simmering. It’s a time-saving technique that doesn’t sacrifice quality.
Lastly, this can be made with low-or-no sodium products like tomatoes, Rotel tomatoes and canned beans and be a great lower-sodium option for those (like me) sticking to heart-healthy diets. Just omit the salt, and replace with heat instead and it’s still quite tasty.
Perfect for Any Season (But Especially the Cold Ones)
While chili is often associated with fall and winter, this recipe has earned year-round status in my household. That said, it truly shines when the weather turns cool. There’s something particularly satisfying about the contrast between a chilly Wisconsin evening and a steaming bowl of homemade chili.
I’ve served this on game days, after winter work outdoors, on rainy spring evenings, and even on those strange Midwest summer days when the temperature inexplicably drops 30 degrees overnight. It’s never disappointed.
The recipe doubles easily for larger gatherings. Though the Instant Pot only fits one recipe’s worth per batch, this could also be a slow simmered adaptation in a large slow cooker. And as mentioned earlier, the leftovers might be even better than the original serving. The flavors continue to develop overnight, making this an excellent make-ahead meal option.
A Few Personal Touches
Over the years, I’ve occasionally tweaked this recipe to suit different occasions or to work with what I have on hand. Some successful variations:
- Substituting ground turkey for a lighter version (though the beef version remains superior)
- Adding a drained can of sweet corn kernels for additional sweetness and texture
- Using fire-roasted diced tomatoes instead of regular for a subtle smoky note
- This works really well paired with — or ladeled over — a plump, fluffy baked potato, or even a footlong hot dog!
The base recipe is so solid that it welcomes experimentation without risk of disaster — another reason it’s earned its permanent place in my cooking repertoire.
Your Turn
If you try this chili recipe, I’d love to hear what you think. It’s become my standard for a reason, and I’m grateful to have preserved it here.
Now if you’ll excuse me, I think it’s time to make a batch. It might be May, but in Wisconsin, we understand that chili weather can strike at any moment. Better to be prepared with a recipe this good.
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