Chili
Ingredients
- 1 LB ground beef
- 1 (~300g) yellow onion
- 2 green bell peppers
- 40g garlic
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp cayenne pepper?
- Salt & pepper
- 50g chipotle peppers in adobo sauce
- 1½ cups broth (beef, chicken, whatev)
- 1 15 OZ can diced tomatoes (fire roasted with green chiles)
- 1 15 OZ can crushed tomatoes
- 48 OZ kidney beans (from 450g dry?)
- Or two 15 OZ cans.
Utensils
- 6 QT dutch oven
- Wooden spoon
- 1 cup pyrex
- 5 QT metal bowl
- 3 small prep bowls
- 1 large prep bowl
- Tablespoon
- Teaspoon
Instructions
- Prep onion, peppers, chipotles, and spices.
- Sauté and brown the onion.
- Add peppers to soften them a bit.
- Set the onions & peppers aside.
- Brown the ground beef.
- Set the ground beef aside too.
- Sauté garlic in the pot.
- Add spices, tomato paste (or chipotles), and salt & pepper. Let bloom.
- Re-add onions & peppers & meat. Stir around a bit.
- Add the broth, tomatoes (keep liquid), and kidney beans (drained and rinsed).
- Bring to a boil, then reduce heat and simmer, uncovered, for 30-60 minutes.
See Also
Best Instant Pot Umami Chili | Tested by Amy + Jacky
https://cooking.nytimes.com/article/how-to-make-chili?smid=nytcore-android-share
Beans
Instant Pot Pinto Beans Recipe (no soaking required!) - Rachel Cooks®
How to Cook Beans in the Instant Pot
Cook log
March 22, 2025
Cooking at Meg’s house for dinner with everyone tonight in Portland.
TODO when I get home
- [x] Heat in dutch oven.
- [x] Add salt & pepper to taste.
-
[ ] Measure what you add!
LOL NOPE!
-
Ingredients substitutions
- Two 15.5 OZ cans of Kroger dark red kidney beans.
Other notes
- Using a Cambrio 4 QT PP container (RFS4PP) to transport.
- Ended up 1) cooking peppers, onions, meat, and spices separately in a large skillet, 2) dumping all cans directly into the container, and then 3) adding the skillet contents after they cooled down to <130℉.
- Added some salt to the meat during browning, but not the dish as a whole.
- Volume was ~2.75 QT.
- 5 adults and 3 kids ate all of it.
- It was still too spicy for most people. Reduce chipotles?
March 2, 2026
Roughly half the written recipe.
Ingredients subs
- ~525g cooked pinto beans (from ~225g dry)
- Still full 30g garlic (whoops lol)
- Instead of chipotles
- 24g tomato paste
- 1 tsp paprika
- 1 cup beef broth
- 1 10 OZ can fire roasted diced tomatoes with hatch green chiles
Everything else to roughly half.
Meg-approved level of spiciness!
Bring back chipotles with caution. Maybe pull back on chili powder?
Kinda brothy? Reduce a bit more after the simmer.
March 5, 2026
- 22g chipotle chilies+ 8g adobo sauce
- 20g garlic
March 7, 2026
1.5x batch
- 2 tbsp chili powder
- 1 tbsp hatch chili powder
- 25mL cumin
- 1 tsp cayenne
- 1 LB 10 OZ ground beef
Dutch Oven
6 QT
Heavy lidded pot that goes from stovetop to oven. The workhorse for chili, braises, and anything that starts with a sear and ends with a long simmer.
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