I love chili – it’s the perfect meal for a cold day! Even better is when you can whip up a batch of chili in less than 20 minutes and it tastes like it’s been cooking all day! This copycat recipe is the perfect time to participate in this month’s Fantastical Food Fight. This month’s theme was “fast food copycat recipes” and had me thinking for a while of what to make. We don’t do much fast food anymore, but on occasion I will grab a bowl of chili from Wendy’s and enjoy!
I loved the flavors of the chili and while it wasn’t exactly like their recipe, it’s pretty darn close! My husband and I loved it and we kept going back for more!
1 Tbsp vegetable oil
2 tsp minced garlic
1 lb lean ground beef
1 large onion, chopped
1 large green bell pepper, chopped
6 stalks of celery, chopped
1 package McCormick’s Chili Seasoning (I used the low salt version)
1 cup water
15 oz can Ranch style beans (I used pinto beans in a mild chili sauce since we don’t have “ranch style beans” here)
15 oz can dark kidney beans, drained
10 oz can RoTel original
15 oz can diced tomatoes
15 oz can tomato sauce
salt and pepper to taste
Set your Instant Pot to saute and heat the oil and garlic in the pot. Add the ground beef once the pot is hot and cook until brown. Add in the chopped onion, pepper and celery. Cook until the onions become translucent and then mix in the chili seasoning to coat.
Add in water and stir to combine. Add in both cans of beans and mix. Pour in the diced tomatoes, RoTel and tomato sauce, season with salt and pepper to taste. Stir in the mixture together. Place the lid on your IP and lock. Make sure the vent is set to seal and set to 10 minutes on manual. Allow the IP to naturally release. Once the pressure has been released, stir the chili and serve. Top with your favorite toppings!
Check out all the other delicious copycat recipes in this month’s Fantastical Food Fight in the link below:
Source: A Night Owl Blog