To make ahead: Refrigerate chili for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.
Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add onion, red pepper, ground beef and garlic; cook, stirring and breaking up chunks with a wooden spoon, until no longer pink, 6 to 8 minutes. Add tomato paste, Worcestershire, vinegar, chili powder, cumin and salt; stir to combine. Add broth and transfer the ingredients to your pressure cooker. Continue with recipe.
Equipment: Electric pressure cooker (multicooker)
4 medium-fat protein, 2 vegetable, 1 fat, 1/2 starch