🔥🥩 Wendy’s Chili: Hearty, Flavorful, and Foolproof 🥣

1) Brown the beef and sweat the aromatics
In a large pot or Instant Pot, heat a small amount of oil over medium-high heat.
Add the ground beef and onion; cook until the beef is browned and the onions are translucent.
If using garlic, add it in the last 1–2 minutes of browning to avoid scorching.
Add the diced bell pepper and celery halfway through the browning process until they are tender. This builds flavor without losing texture.
Drain excess fat from the pot for a leaner finish.
2) Build the chili base
Return to the pot (or keep in the Instant Pot with sauté off) and stir in:
Chili beans (drained and rinsed if desired for less starch)
Ro*Tel diced tomatoes with green chilies (including the juice)
Tomato sauce
Chili powder
Ground cumin
Water (or beef broth)
Season with salt and pepper to taste.
Stir well to combine all components into a cohesive base.
3) Cook the chili
Stovetop method:
Bring to a gentle boil, then reduce heat to low.
Simmer uncovered for 2–3 hours, stirring occasionally. If the chili thickens too quickly, add a splash more water or broth.
Slow Cooker method: