Step 1

Using the saute setting on the Instant Pot (or any brand of electric pressure cooker), heat the chili powder, stirring to keep it from scorching, 20-30 seconds, until very fragrant. (This technique is called "blooming" and the heat really brings out the essence of the chili powder.)

Step 2

Add the ground beef and the diced onions to the Instant Pot, continuing to cook until the beef is nicely browned and cooked throughout, and no pink remains. Drain any excessive fats from the cooked beef, then stir in the broken spaghetti pieces, letting them cook together for a minute or two.

Step 3

Stir in the chili beans, tomato juice, sugar, salt, and pepper, then give the chili a quick stir. Lock the Instant Pot securely lid into place. Choose the high pressure setting for 3 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release to remove all pressure from the pot.

Step 4

Carefully unlock the IP lid and remove it; give the chili a quick stir.  Serve the chili in deep bowls, garnished with shredded cheese, tortilla chips, and sour cream as desired, alongside warm cinnamon rolls.

Step 5

In a Dutch oven over medium high heat, heat the chili powder, stirring to keep it from scorching, 20-30 seconds, until very fragrant. (This technique is called "blooming" and the heat really brings out the essence of the chili powder.)

Step 6

Add the ground beef and diced onion to the Dutch oven and sauté until the ground beef is nicely browned and cooked through, and no pink remains. Drain the fats well from the beef mixture, then stir in the broken spaghetti pieces to coat them in the juices and spices that surround the crumbled cooked beef.

Step 7

Add the tomato juice, sugar, salt, and pepper to the Dutch oven, giving it a stir.  Bring the chili to a boil, then reduce heat to a simmer, cooking the chili for 30-35 minutes. Serve the chili in deep bowls, garnished with shredded cheese, tortilla chips, and sour cream, as desired, alongside warm cinnamon rolls.