Cincinnati-Style Chili Pressure Cooker Recipe

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Recipe Category: Chili

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Cincinnati-Style Chili Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 8-quart – Time: 8 minutes for beans, 15 minutes for chili at HIGH pressure

CHILI

  • 1 cup dried kidney beans, soaked, drained, and rinsed in cold water
  • 3 cups water
  • 3 tablespoons oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 pound lean ground beef
  • 2 cups beef broth
  • 1 (14.5-ounce) can diced tomatoes in juice, undrained
  • 2 tablespoons paprika
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground coriander
  • pinch ground cloves.
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon cider vinegar
  • sea salt and freshly ground black pepper.

FOR SERVING

  • 1 pound spaghetti, cooked
  • 1 pound shredded Cheddar cheese
  • chopped onions.
  • cooked kidney beans.
  • oyster crackers.
  • bottled hot sauce.

Method

  1. In a 5- to 8-quart pressure cooker, combine the soaked beans, water, and 1 tablespoon of the oil
  2. Close and lock the lid
  3. Set the burner heat to high
  4. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  5. Set a timer to cook for 8 minutes
  6. Remove the pot from the heat
  7. Open the cooker with the Natural Release method; let stand for 10 minutes
  8. Be careful of the steam as you remove the lid
  9. The beans should be tender but still be slightly firm to the bite
  10. Pour the beans and liquid into a bowl and keep warm
  11. Wipe out the pressure cooker
  12. Heat the remaining 2 tablespoons oil over medium-high heat until very hot
  13. Add the onion and garlic and cook, stirring a few times, until they begin to soften, about 3 minutes
  14. Add the beef and cook, until browned, 3 to 4 minutes
  15. Spoon off excess fat
  16. Stir in the broth, tomatoes and their juices, spices, cocoa, and vinegar
  17. Close and lock the lid
  18. Set the burner heat to high
  19. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  20. Set a timer to cook for 15 minutes
  21. Remove the pot from the heat
  22. Open the cooker with the Natural Release method; let stand for 15 minutes
  23. Season to taste with salt and pepper
  24. Serve as you prefer, with hot sauce on the side

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