Instant Pot Beef Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	0%	23%
fat	1%	1%
aromatics	50%	16%
salt	1%	0%
vegetables and beans	59%	58%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon olive or vegetable oil
120 g	1 medium green bell pepper, chopped
150 g	1 medium yellow onion, chopped
80 g	2 ribs celery, chopped
3 g	1 clove garlic, finely chopped
454 g	1 pound ground beef (85% lean)
16 g	2 tablespoons chili powder
9 g	1 1/2 teaspoons salt
1 g	1/2 teaspoon oregano
49 g	3 tablespoons tomato paste
397 g	1 (14-ounce) can diced tomatoes
	Water or broth, as needed to make 1 cup liquid with the tomato juices
439 g	1 (15.5-ounce) can kidney beans, drained and rinsed
113 g	1 cup shredded cheese, any favorite mix, to serve
300 g	2 green onions, sliced thinly, to serve
	Rice, cornbread, or garlic knots, to serve

Method: 8 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This appears to a good soup with a slight chili flavor. Then again I live in the south west where Chili is made with the pulp from at least 3 kinds chilies, ground cumin good lean range beef both cubes and course ground, onions, salt, beef stock, some flour fo” — a cook

“I made this as my first try out on my new instant pot. I got a burn food alert, stirred well and added some more water and it cooked fine after that.I had added two tbsp of cocoa powder (as loads of recipes recommend it) it did add a real depth of flavour, but” — a cook