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Cincinnati chili
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If cooking this very same recipe in the instant pot HERE are the adjustments: Heat the oil on the bottom of your pot. Hit saute method and add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, stirring, Add 1 tablespoon salt. Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; add the chocolate, vinegar and Worcestershire. Close the lid and hit chili. When chili is complete turn the valve to release naturally. Serve over pasta of choice, and top with cheddar cheese. I recommend for this recipe cooking the pasta on the side.
Cincinnati chili
Print Recipe
If cooking this very same recipe in the instant pot HERE are the adjustments: Heat the oil on the bottom of your pot. Hit saute method and add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, stirring, Add 1 tablespoon salt. Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; add the chocolate, vinegar and Worcestershire. Close the lid and hit chili. When chili is complete turn the valve to release naturally. Serve over pasta of choice, and top with cheddar cheese. I recommend for this recipe cooking the pasta on the side.
Instructions
  1. Heat the oil in a medium Dutch oven or heavy pot over medium heat. Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes. Add 1 tablespoon salt. Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes. Discard the bay leaf and season the chili with the freshly ground pepper. Serve over pasta of choice, and top with cheddar cheese
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