Description
An easy copycat version of Wendy’s chili that you can make in the Instant Pot or the Crockpot.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 pound lean ground beef
- Salt and pepper
- 1 rib of celery, chopped
- 1 cup onion, diced
- 1 cup beef broth
- 1 (14 oz) can kidney or pinto beans, undrained (if you like lots of beans you can add 2 cans)
- 1 (14 oz) can stewed tomatoes
- 1 (14 oz) can crushed tomatoes
- 1 (10 oz) can Rotel tomatoes
- 1 (8 oz) can tomato sauce
- 1 (1.25 oz) package of McCormick chili seasoning
- 1/2 of one green bell pepper, cored and diced
- 1 1/2 tsp white vinegar
- Topping ideas: sour cream, shredded cheddar, diced onions and corn chips
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil. Press ground beef into the hot oil to form one large patty. Let the bottom brown for 6-8 minutes.
- Stir and break browned beef into crumbles. Add in the onion and celery. Cook until beef is no longer pink. Lightly salt and pepper the beef.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Pour in the beans, tomatoes, tomato sauce, chili seasoning. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting.
- Remove the lid. Stir in the green pepper and vinegar. Replace the lid and let pot sit on warm for 5-10 more minutes. Taste test and salt and pepper to taste.
- Ladle into bowls and top with cheese, sour cream and corn chips.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl around. Press ground beef into the hot oil to form one large patty. Let the bottom brown for 6-8 minutes.
- Stir and break browned beef into crumbles. Add in the onion and celery. Cook until beef is no longer pink. Lightly salt and pepper the beef. Add to the slow cooker.
- Pour in the broth, beans, tomatoes, tomato sauce, chili seasoning. Stir.
- Cover and cook on low for 6-8 hours.
- Remove the lid. Stir in the green pepper and vinegar. Replace the lid and cook on high for 20 more minutes. Taste test and salt and pepper to taste.
- Ladle into bowls and top with cheese, sour cream and corn chips.
- Category: Beef
- Method: Instant Pot or Slow Cooker