Cincinnati Chili

Step 1

Using sauté function, cook ground beef and onion together for about 8 minutes, or until beef is browned. Alternatively, do not brown beef first for a more authentic, softer texture. Add garlic and sauté for 30 seconds more. Hit CANCEL.

Step 2

Add the remaining ingredients EXCEPT TOMATO PASTE. Stir to combine and secure on lid with valve sealed.

Step 3

Cook on HIGH PRESSURE for 20 minutes then use quick release. After valve goes down, take off lid and stir in tomato paste. Simmer on SAUTE for 5-10 minutes, or until desired thickness. Serve on cooked spaghetti or hot dogs with desired toppings.

Step 4

In a slow cooker mix together everything except ground beef. Add ground beef to slow cooker, breaking up meat with spoon.

Step 5

Cook on low for 8 hours or high for 6 hours. Serve on cooked spaghetti or hot dogs with desired toppings.

Step 6

In a large pot or dutch oven over medium high heat, sauté ground beef and onion together until beef is browned, about 5-7 minutes. Alternatively, do not brown beef first for a more authentic, softer texture. Add garlic to pot and sauté 30 seconds more.

Step 7

Add remaining ingredients and stir to combine. Bring to boil, then simmer UNCOVERED for 1 hour or until chili has reduced and thickened. Serve on cooked spaghetti or hot dogs with desired toppings.