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Cincinnati chili

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.

Ingredients
  

  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground allspice
  • 2 tablespoons chili powder
  • 2 tablespoons sweet paprika
  • 1/2 teaspoon ground coriander
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cloves
  • 1 1/2 pounds ground beef chuck
  • Kosher salt
  • 1 6 -ounce can tomato sauce
  • 1 cup diced tomatoes
  • 1 bay leaf
  • 2 tablespoons of chopped unsweetened chocolate
  • 1 can white canelli beans
  • 2 tablespoons of Worcestershire sauce
  • 1 tablespoon cider or red wine vinegar
  • ground pepper to taste
  • cheddar cheese for topping

Instructions
 

  • 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