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

Transfer to a slow cooker after ingredients are combined.
Cook on low for 6–8 hours, or high for 3–4 hours, until flavors meld and the chili thickens.
Instant Pot method:
If using the sauté function for browning, switch to the slow-cook function and set to low for 4–8 hours.
Alternatively, you can pressure-cook for a quicker result: cook on HIGH pressure for 15–20 minutes, natural release for 10 minutes, then quick release the rest. If you use this route, you may want to simmer uncovered for 10–15 minutes at the end to achieve desired thickness.
4) Finish and serve
Taste and adjust salt, pepper, and chili powder if needed.
Ladle into bowls and top as desired with shredded cheddar, sour cream, green onions, cilantro, or jalapeños.
Serve with crusty bread, cornbread, or over a bed of rice for a heartier option.
Pro Tips for Perfection
If you prefer a deeper roast flavor, brown the meat in batches to maximize Maillard browning.
Letting the chili rest for 20–30 minutes after cooking helps flavors meld further.
If you like a smoky undertone, add a pinch of smoked paprika or chipotle powder.
Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.