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    Pressure Cooker Cincinnati Chilli

    Well, I cannot claim to have invented this recipe. It came from a website called “Pressure Cooker Convert: The True Advertures of a Boy and His Pressure Cooker.” Digging it up from the way back machine (https://web.archive.org/), I’m bringing it back so it can live on! The photo is also his own…I needed something! By far the best homemade Cincinnati Chilli I’ve ever had with spaghetti or a hot dog. Seriously.

    Pressure Cooker Cincinnati Chilli

    Print Recipe
    Serves: 4-8 Cooking Time: 45 minutes

    Ingredients

    • 1 Tbsp. Oil
    • 2 lbs. Beef
    • 2 cups Beef Broth
    • 2 cans Tomato Paste
    • 1 Tbsp. Dijon Mustard
    • 2 Tbsp. Worcestershite Sauce
    • 1 Tbsp. Garlic Powder
    • 1 Tbsp. Onion Powder
    • 2 tsp. Chilli Powder
    • 2 tsp. Allspice
    • 1 Tbsp. Cumin
    • 1 tsp. Celery Seed
    • 2 Tbsp. Apple Cider Vinegar
    • Salt and Pepper to taste

    Instructions

    1

    In 1 tablespoon oil, saute ground beef over medium heat (you don't want to brown it, just cook it enough to break it up a little bit.

    2

    Pour in chicken or beef stock

    3

    Stir until beef is mixed into stock

    4

    Add tomato paste, Dijon Mustard, Worcestershire Sauce, Garlic Powder, Onion Powder, Chile Powder, Allspice, Cumin, Celery Seed, Vinegar and Salt & Pepper

    5

    Stir, turn heat to high and place top on pressure cooker

    6

    When high pressure is reached, reduce heat to maintain pressure and set timer for ten minutes

    7

    When timer sounds remove pressure cooker from heat and let sit for five minutes, then use quick release method

    8

    Stir with wooden spoon or immersion blender until it reaches a semi-smooth consistency.