There are lots of these recipes floating around the Internet. I have always loved Wendy’s chili, and this copycat comes pretty close!
You’ll need a can each of pinto beans and kidney beans. Sometimes I use only one kind of bean if I’m starting from dry beans. To cook the dry beans in the Instant Pot (which will make about 4 cans of beans, so freeze the leftovers), put 1 lb. of beans in the pot and add 8 c. of water. Cook at high pressure for 20-25 minutes (pinto beans) and 30 minutes (kidney beans).
Brown in a pot:
1 lb. ground beef
1 onion, chopped
Drain off any grease. Add to the pot:
1 can (1 1/2 c.) pinto beans
1 can (1 1/2 c.) kidney beans
5 c. tomato sauce
2 c. water
a diced bell pepper
1 T. chili powder
1 t. cumin
6 cloves minced garlic or 1 1/2 t. garlic powder
1 t. salt
pepper to taste, starting with 1/2 t.
1/2 t. oregano
pinch of sugar
Stir well and let it simmer for 1 hour. You can also use the slow cooker if you’re not in a hurry and let it simmer on high for 3 hours or low for 6.
Serve the copycat Wendy’s chili with crackers, cheese, sour cream, or cornbread.
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