A quick and tasty Cincinnati-style chili that is easy to make in the Instant Pot. With just the right amount of cocoa and cinnamon, it's served over spaghetti and topped with traditional toppings.
Ingredients: 2 lbs ground beef. 1 large onion, finely chopped. 2 cloves garlic, minced. 2 cans 15 oz each kidney beans, drained and rinsed. 2 cans 15 oz each diced tomatoes. 1 can 6 oz tomato paste. 4 cups beef broth. 2 tbsp chili powder. 1 tbsp cocoa powder. 1 tbsp ground cinnamon. 1 tsp ground cumin. 1/2 tsp cayenne pepper. Salt and pepper to taste. Cooked spaghetti for serving. Shredded cheddar cheese and chopped onions for topping.
Instructions: Put the Instant Pot on "Saut" mode and use a spoon to break up the ground beef as it browns. Put in the minced garlic and chopped onions. Saut until the onions become clear. Add tomato paste, chili powder, cocoa powder, cinnamon, cumin, cayenne pepper, salt, and pepper. Also add kidney beans. Mix well. Get out of "Saut" mode and make sure the vent is closed when you close the Instant Pot lid. Make sure the Instant Pot is in "Manual" or "Chili" mode, and then cook for 15 minutes. Do a quick release of pressure when the cooking cycle is over. Add cooked spaghetti to a dish and top it with Skyline Chili. Sprinkle cheddar cheese and chopped onions on top. Have fun with your tasty Easy Instant Pot Skyline Chili!
Bucketlist Becky
