Electric Pressure Cooker Cincinnati Chili
This recipe is inspired by childhood vacation memories. We traveled to Myrtle Beach, South Carolina, every year when I was a kid, and there was this small diner named Ritzy’s run by a family from Cincinnati.
They served Cincinnati chili, and we absolutely loved it! We went every year and looked forward to this simple and homey meal. It was the ultimate comfort food!
INGREDIENTS
- 1 tablespoon canola oil
- 2 pounds lean ground beef
- 1 onion, finely diced
- 3 cloves garlic, minced
- 6 ounces tomato paste
- One 15-ounce can of tomato sauce
- 3 cups beef stock
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 2 tablespoons cocoa powder
- 1 teaspoon oregano
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon cloves
- Salt and pepper, to taste
- Garnishes: onions, cheddar cheese
- Serve with: spaghetti
Directions
Turn your electric pressure cooker (I use an Instant Pot® ) to “sauté.” Once it reads “hot,” add the oil, then the ground beef and onion. Cook the beef until browned.
Once the meat is brown, use a potato masher or wooden spoon to break the meat up into very fine pieces. Add the garlic and cook for 1 minute, or until fragrant.
Turn the “sauté” function off. Add all the remaining ingredients (except for the garnishes) and stir well.
Put the lid on the cooker and turn set it to “manual” or “high pressure.” Set the timer to 25 minutes.
Let the mixture cook. When the timer beeps, let the pressure out with a quick release.
Serve over spaghetti and top with desired toppings. I recommend onions and cheddar cheese.
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