Cincinnati Chili

Name: Cincinnati Chili
Ingredients: 2 pounds ground round; 2 cups water; 2 (6-ounce) cans no-salt-added tomato paste; 1 large onion, finely chopped; 1 clove garlic, minced; 2 large bay leaves; 3 tablespoons chili powder; 1 tablespoon ground cumin; 2 teaspoons ground allspice; 1 1/2 teaspoons ground cinnamon; 1 teaspoon salt; 1 teaspoon pepper; 1/4 teaspoon ground red pepper; 1 teaspoon white wine vinegar; 1 teaspoon Worcestershire sauce; Hot cooked spaghetti; Shredded cheddar cheese; Chopped onion

18 ingredients

4 steps

Ingredients

2 pounds ground round
2 cups water
2 (6-ounce) cans no-salt-added tomato paste
1 large onion, finely chopped
1 clove garlic, minced
2 large bay leaves
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground red pepper
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
Hot cooked spaghetti
Shredded cheddar cheese
Chopped onion

Directions

1

Combine ground round and water in a 4-quart pressure cooker; stir with a fork until thoroughly blended. Stir in tomato paste and next 12 ingredients.
2

Cover cooker with lid, and seal securely; place pressure control over vent and tube. Cook over high heat until pressure control rocks back and forth quickly. Reduce heat until pressure control rocks occasionally; cook 15 minutes.
3

Remove from heat; run cold water over cooker to reduce pressure. Carefully remove lid.
4

Remove and discard bay leaves, stirring well. Serve chili over hot spaghetti, and top with cheese and onion. Serve with oyster crackers.