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Paleo “Wendy’s” Chili Recipe

Wendys Paleo Chili

By; Michelle Daniels | Back Porch Paleo | @backporchpaleo

Paleo “Wendy’s” Chili

There is nothing better than a belly full of warm chili on a cool Missouri Fall night. With Fall right around the corner, we are delighted to have this fantastic recipe by September 2023 Featured Chef, Michelle Daniels @backporchpaleo, on standby!

Michelle says “I have ALWAYS loved Wendy’s chili. I remember when they popped up on the scene locally in our town in the mid-’70s. The first spoonful of their chili was love at first bite. Something about all the textures and flavors caught my taste buds’ attention. My standard order: large chili, fries, and lots of saltines! Does anyone else remember the little ‘spicy packet’ of ‘who knows what’ you could open and put in the chili? I kicked the spice up a bit, and wow, so good!”

USWM Shopping List: Ground Beef | Bone Broth

Prep: 20 min
Cook: 15 min
Difficulty: Easy
Servings: 8


  • 2 Tbsp Avocado Oil
  • 1 Onion, small, diced
  • 3-4 cloves Garlic, finely chopped
  • 1 lb USWM Ground Beef 
  • .5 cup Roasted Red Pepper, diced
  • .5 cup Green Chilies, roasted, canned
  • 3 Tbsp Chili Powder
  • 2 Tbsp Tomato Paste
  • 1-2 Tbsp Apple Cider Vinegar
  • 2 tsp Ground Cumin, ground
  • 2 tsp Sea Salt, fine ground
  • .25 tsp Chipotle Powder (opt)
  • 1/8 tsp dried Porcini Mushrooms, ground into a powder
  • 28 oz Fire Roasted Diced Tomatoes, canned
  • 1.5 cups Bone Broth, unsalted (chicken or beef)
  • 15 oz Canned Red Beans, drained/rinsed (opt to omit for Whole30/Paleo)
Wendys Paleo Chili


  1. Set your Instant Pot to Sauté, and add avocado oil and onion. Sauté, stirring occasionally, until onions are softened. Toss in the garlic and stir; continue sautéing until the garlic is fragrant.
  2. Add ground beef, breaking apart, and cook until nearly done. It’s ok if it’s still a bit pink, as cooking under pressure will complete the cooking.
  3. Turn off the sauté option on your Instant Pot and add roasted red peppers, green chilies, chili powder, tomato paste, one tablespoon of the ACV, cumin, salt, chili powder, mushroom powder, canned tomatoes, bone broth, and beans, if using.
  4. Secure the lid, move the valve to “seal,” and cook under high pressure for 10 minutes. Quick release and let it set for 5 minutes, remove lid and taste. Adjust salt and apple cider vinegar to taste. Stir again and serve.
  5. Garnish as desired. Our favorite toppings are chopped red onion, green onions, cilantro, avocado, pepperoncini, crackers, lime wedges, salsa, or bacon. *Store leftovers in the fridge for up to a week.

Chef Note:

To make porcini mushroom powder, blitz dried porcini mushrooms in a spice grinder until you have a fine powder. Store in an airtight container & use in all the things!! A little does the trick!


Discover more amazing recipes and helpful cooking tips by Michelle and our lineup of Featured Chefs on the US Wellness Meats Discover Blog!

Meet Michelle Daniels of Back Porch Paleo and this Month’s Featured Chef! Michelle’s journey with food began in 2013 after her youngest daughter’s health scare sparked a passion for all things culinary. Michelle is a devoted mother, wife, author, blogger, and food enthusiast. She loves spending time in the kitchen and outdoors, experimenting with new recipes and trying out various kitchen gadgets, spices, and flavors. When she’s not cooking, she enjoys spending time with her loved ones or cheering on the Red Sox. Michelle also likes to involve everyone in the kitchen while exploring different diets that promote overall health and easy digestion!