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Wendy’s Chili Recipe Copycat Version That’s Better Than The Original

This pressure cooker Wendy's chili copycat recipe is fast, hearty, and full of deep, savory flavor — with rich tomato broth, tender beef, and perfectly spiced beans for the ultimate comforting chili bowl.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 servings
Calories 380 kcal

Equipment

  • 1 Pressure cooker or electric multi-cooker like Instant Pot

Ingredients
  

Main ingredients

  • 2 lb Ground beef
  • 1 Onion chopped
  • 1 Bell pepper chopped
  • 1 cup Celery chopped
  • 46 oz Tomato juice
  • 29 oz Tomato sauce
  • 0.25 cup Chili powder
  • 2 teaspoon Ground cumin
  • 1.5 teaspoon Garlic powder
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 0.5 teaspoon Oregano
  • 0.5 teaspoon White sugar
  • 0.25 teaspoon Cayenne pepper
  • 14.5 oz Diced tomatoes canned
  • 15 oz Light red kidney beans drained and rinsed

Instructions
 

Instructions

  • Brown the ground beef in the pressure cooker over medium heat, crumbling as it cooks until no pink remains.
  • Add chopped onion, bell pepper, and celery. Cook until tender and fragrant, about 5–7 minutes.
  • Pour in the tomato juice and tomato sauce, stirring well to combine.
  • Add chili powder, cumin, garlic powder, salt, pepper, oregano, sugar, and cayenne. Stir to distribute evenly.
  • Seal the pressure cooker lid and cook on high pressure for 12 minutes. Allow a natural release for 10 minutes.
  • Quick release remaining pressure. Stir in diced tomatoes and kidney beans, and simmer uncovered for 5 minutes to blend flavors.

Notes

Top chili with shredded cheese, onions, or sour cream. Great over rice, baked potatoes, or hot dogs. Leftovers freeze and reheat beautifully.