#beanlife

With this quick and easy pressure cooker recipe, you can enjoy the strong flavors of Cincinnati Style Chili. Ground beef with just the right amount of seasoning, beans, and fragrant spices, served over spaghetti and topped with cheese and onions.

Ingredients: 2 pounds ground beef. 1 large onion, finely chopped. 4 cloves garlic, minced. 2 cans 15 ounces each kidney beans, drained and rinsed. 2 cans 14.5 ounces each diced tomatoes. 1 can 6 ounces tomato paste. 2 cups beef broth. 2 tablespoons chili powder. 1 tablespoon ground cinnamon. 1 tablespoon ground cumin. 1 teaspoon ground allspice. 1 teaspoon cayenne pepper. Salt and pepper to taste. Cooked spaghetti for serving. Shredded cheddar cheese and chopped onions for topping.

Instructions: Set the pressure cooker to saut mode and brown the ground beef until fully cooked. Add chopped onions and minced garlic, sauting until onions are softened. Stir in chili powder, ground cinnamon, ground cumin, ground allspice, cayenne pepper, salt, and pepper. Add kidney beans, diced tomatoes, tomato paste, and beef broth. Mix well. Close the pressure cooker lid and set it to high pressure. Cook for 15 minutes. Allow natural pressure release for 10 minutes, then carefully release any remaining pressure manually. Serve Cincinnati style chili over cooked spaghetti, topped with shredded cheddar cheese and chopped onions.

Prep Time: 15 minutes

Cook Time: 25 minutes