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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


  • 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



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.


Pour in chicken or beef stock


Stir until beef is mixed into stock


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


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


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


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


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

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