Instant Pot Cincinnati Chili with Pasta, Cheese & Onions

instantpoteats.com

Kathy Overstreet

subheading: Part 1: Cooking the sauce:

1 tablespoon olive oil

1 medium onion, finely diced

5 cloves garlic, finely diced

6 oz ( 170 g) tomato paste

2 cups ( 500 ml) water

1 cup tinned diced tomatoes

2 lb / 1 kg ground beef

1 teaspoon chilli powder

1 teaspoon cinnamon

½ teaspoon allspice

½ teaspoon cumin

¼ teaspoon cloves (optional)

2 teaspoons salt

2 tablespoons Worcestershire sauce

subheading: Part 2: Thickening the sauce:

1 tablespoon apple cider vinegar

1 oz / 25 g dark chocolate, chopped (we love 70% cocoa content rather than 100% for some extra sweetness)

1 tablespoon regular flour or cornstarch (for thickening)

subheading: To serve the sauce:

Cooked spaghetti or linguine

Finely diced red onions or pickled red onions (see notes below)

Grated cheese (we used a mix of Cheddar and Parmesan)

Optional: cooked red beans (can be out of a can)

Directions at instantpoteats.com

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