Pressure Cooker Cincinnati-Style Chili
- Cuisine: American
- Course: Main Dish
- Skill Level: Expert
-
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
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(5 / 5)
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Nutritional Info
This information is per serving.
-
Calories
411.1 -
Carbohydrates
35.9 g -
Cholesterol
0.0 mg -
Fat
14.8 g -
Fiber
5.9 g -
Protein
36.9 g -
Saturated Fat
0.2 g -
Serving Size
1 -
Sodium
918.3 mg -
Sugar
6.0 g -
Trans Fat
3.6 g -
Unsaturated Fat
0.4 g -
Potassium
364.5 mg
Pressure cooker Cincinnati-style chili. Cincinnati Chili is a traditional American dish.
What is “Cincinnati-style chili?”
Cincinnati-style chili is made with ground beef and spices such as cinnamon and nutmeg. The spices are mixed into the meat before it is cooked. Chili powder can also be used to add more spice to the dish.
Toppings for Cincinnati-style chili include shredded cheddar cheese, chopped onions, and oyster crackers.
What is the best accompaniment for this recipe?
The best accompaniment for Cincinnati chili is cheese.
Cheese is a great compliment to the spiciness of the dish and adds a little bit of creaminess to it as well.
How can I make this chili healthier?
Chili is a popular dish in the United States, especially in Cincinnati. Cincinnati chili is made of beef and beans, with a tomato sauce base. It’s usually served over spaghetti or hot dogs.
In order to make this dish healthier, you can use lean ground beef instead of regular ground beef, low-sodium canned beans, and low-fat cheese.
Pressure Cooker Cincinnati-Style Chili
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Ingredients
- 1 cup dried kidney beans, soaked,drained and rinsed under cold water
- 3 cups (750 ml) water
- 3 tablespoons cooking oil
- 1 medium yellow onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 1 pound (480 g) ground beef
- 2 cups (500 ml) beef broth
- 14 ½ oz (435 ml) can diced tomatoes in juice,undrained
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- pinch ground cloves
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon cider vinegar
- sea salt and freshly ground black pepper
- For Serving:
- 1 pound (480 g) cooked spaghetti
- 1 pound (480 g) shredded Cheddar cheese
- chopped onions
- bottled hot sauce
Method
Step 1
In a pressure cooker, combine soaked kidney beans, water, and 1 tablespoon cooking oil. Stir well.
Step 2
Close the pot and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 10 minutes.
Step 3
Open the pressure cooker, using the Natural Release method. Transfer cooked beans and cooking liquid into the bowl. Keep warm.
Step 4
Clean out the pressure cooker. Heat remaining cooking oil in the instant pot turned to the sauté mode. Add chopped onion and garlic and cook, stirring, for a few minutes, until they begin to soften (for about 3 minutes). Stir in ground beef and cook until browned for a further 4 minutes. Spoon off excess fat. Stir in beef broth, undrained tomatoes, spices, cocoa, and vinegar.
Step 5
Close the cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.
Step 6
Open the pressure cooker, using the Natural release method. Let stand for 15 minutes. Season to taste with sea salt and black pepper.
Step 7
Serve Cincinnati-style chili over the cooked spaghetti with shredded Cheddar cheese and chopped onion. (serve hot sauce on the side)
