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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.

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